Finally, the interaction between tocopherol and caffeates cannot be avoided, in both systems the reduction of the a-tocopherol with the storage time was different depending on the caffeate added. This may indicate that some tocopherol regeneration may
have taken place in the systems.However, this regeneration may depend on the matrix. Thus, a-tocopherol reduction in mayonnaise was smaller when no antioxidant or caffeic acid was added alone,whereas in milk the opposite behaviour occurred.