Lecithin influence on the effectiveness of the antioxidant effect of flavonoids and α-tocopherol

Influence of the widely used food additive lecithin on the effectiveness of the inhibiting effect of the natural antioxidants (quercetin, dihydroquercetin, and α-tocopherol) has been studied in dependence on the rate of free radicals generation in the model oxidation reactions. It has been found that during the initiated and autoxidation of methyl oleat, lecithin decreased the antioxidant effectiveness of flavonoids. The effect value increased with the lecithin concentration increase. Under similar conditions while oxidation inhibiting by α-tocopherol and lecithin mixtures, the latter did not influence the tocopherol antioxidant effectiveness (additivity) or led to the increase of the inhibition effectiveness (synergism).