Vitamins are classified into water soluble vitamins including vitamin C, B1, B2, B6, B12, M (folic acid), H (biotin), niacin and pantothenic acid, and fat-soluble vitamins such as vitamin A, D, E and K. (McMurry and Simanek, 2007). Among them, vitamin C and vitamin E are antioxidants which scavenge free radicals (Foye et al., 2013). Because vitamin E is lipophilic, it is especially effective in protecting membranes from lipid peroxidation by scavenging free radicals such as peroxyl (LOO*), alkoxyl (LO*), and hydroxyl (HO*) radicals. (Berg et al., 2012), and for this reason vitamins E is widely used in food, drug, cosmetics, and polymer technology (Migliavacca et al., 1997).