|
|||||
|
|
Effects of Ascorbic Acid and α-Tocopherol on Antioxidant Activity of Polyphenolic Compounds |
|
| Authors: | M. Murakami T. Yamaguchi H. Takamura T. Matoba |
| Affiliation: | Author Murakami is with the Faculty of Agriculture, Kinki Univ., Nara, Japan. Authors Yamaguchi, Takamura, and Matoba are with the Dept. of Food Science and Nutrition, Nara Women's Univ., Kitauoya-Nishimachi, Nara, 630–8506, Japan. Author Takamura also is with the KYOUSEI Science Center for Life and Nature, Nara Women's Univ., Nara, Japan. Direct inquiries to author Matoba (E-mail: ). |
| 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. |
| Keywords: | antioxidant activity ascorbic acid α-tocopherol polyphenol synergistic effect |