Abstract
Fruits, vegetables, spices and wines were shown to contain considerable natural antioxidant activities. In view of the increasing interest in natural antioxidants and their possible role in health maintenance and well-being, a study was carried out to measure the occurrence and activity of natural antioxidants in different herbal spirits. Using three different methods, namely linoleic acid oxidation, DPPH ·titration, and the TLC-fluorescent method, significant variations in natural antioxidant activities were found among 11 commercial samples of herbal spirits. The results from herbal spirits were compared with the antioxidative capacity of red wine, as well as purified natural antioxidants such as catechin, quercetin, eugenol, ascorbic acid, and trans-resveratrol.
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