Abstract
The literature data on the antioxidant composition of spices are summarized; methods of the extraction of antioxidants of various classes from plant material and their advantages and disadvantages are discussed. The possibilities of using ultrasonic, microwave, and enzymatic treatment of raw materials for increasing the recovery of target components and their stabilization are considered. The present-day approaches to the identification and quantification of antioxidants in extracts of spices, based on the use of high-sensitive and high-resolution detectors in chromatography and involving new materials (mostly nanoscale) as modifiers of the electrode surface in electrochemical methods, are described. A comparative analysis of the methods of the overall evaluation of the antioxidant properties of spices with the help of integral parameters is carried out.
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