In the present study the effects and interactions of α-, γ- and δ-tocopherols added into the vitamin E extract obtained from the two oil grape seeds cultivars (Cabernet sauvignon, CS; Cabernet franc, sample CF) were examined. α-, γ- and δ-tocopherols were added at different volumes and combinations from the standard tocopherol solutions. The effect of tocopherol isomers on the rate of chemical reaction with radicals as well as involvement of individual tocopherol isomers in different phases of the chemical reaction were analyzed. At the vitamin E extracts, α-, γ- and δ-tocopherol standard solutions at different volumes and combinations were added, the three samples contained only the one of the isomer, the other three contained the combination of two isomers and last one contained the combinations of all three isomers. The antioxidant sample activity was shown by losing the signal of DPPH radical in the relation to the concentration calculated from TEAC method („Trolox equivalent antioxidant capacity“). The results indicate that the increasing antioxidants amount , increase the antioxidant activity of the sample. Furthermore, it was found that the combinations of α-, γ- and δ-tocopherol solutions added into the vitamin E of CS and CF extracts, showed the antagonistic effect, except for the sample CS6 where a combination of γ- and δ-tocopherol isomers was added. For description of the radical disappearance kinetics five mathematical models (mono- and biphasic) were used. The results showed that the reaction takes place in the two phases; first rapid phase during the initial 4 – 6 minutes of the reaction when follow the second much slower and monotonus phase. Results of the study pointed that the biphasic kinetics of DPPH disappearance is a consequence of the complexity of reactions that involve different tocopherol isomers and proceed through different chemical pathways.