The present work studies the degradation kinetics of α-tocopherol in hydrophilic gels incorporating vitamin C as antioxidant. HPLC was used to detect the amounts of α-tocopheroI remaining and to validate the analytical and extraction techniques. The results indicate that α-tocopherol undergoes degradation by oxidation of the hydroxyl group, and that this is reduced by the presence of the antioxidant.
Lucero, M. J., Vigo, J., & León, M. J. (1996). Degradation kinetics of α-tocopherol in hydrophilic gels. International Journal of Pharmaceutics, 140(2), 251–255. https://doi.org/10.1016/0378-5173(96)04608-X