Effects of Ascorbic Acid and α‐Tocopherol on Antioxidant Activity of Polyphenolic Compounds

Abstract

ABSTRACT The effects of ascorbic acid and α‐tocopherol on the antioxidant activity of 15 phenolic compounds were compared with 2 in vitro assays. Combination of ascorbic acid or α‐tocopherol plus polyphenolic compounds resulted in an additive effect as shown with DPPH–HPLC method. With the liposome oxidation method, combination of quercetin or catechins plus α‐tocopherol showed synergistic effects.