Effect of vitamin E and vitamin C on the antioxidant activity of malt rootlets extracts

To valorize the malt rootlets, a byproduct usually used as animal feed, two types of antioxidant extracts have been produced. The influence of vitamin s C and E on their antioxidant properties has been analysed. An antagonisti c effect with ascorbic acid, varying from 6 to 59%, has been found as well with the free and bound antioxidant molecules of the rootlets, while a syne rgism, from 4 to 56%, has been observed with alpha -tocopherol. The oxidati ve degradation rate of alpha -tocopherol, followed by HPLC-electrochemical detection, was slowed down by the presence of the malt rootlets extract, du e to two possible mechanism: the protection of alpha -tocopherol against ox idation thanks to the action of the rootlets antioxidants as radical chain breakers, or the recycling of alpha -tocopherol from its radical form.