Antiradical Activity Evaluation of Some Plants Used in the Romanian Cuisine

The antiradical properties of alcoholic extracts from 11 plants used in Romania cuisine were screened by means of an improved chemiluminescence method and the results were verified with the DPPH method. The decrease of the luminescence signal due to the reaction between luminol and hydrogen peroxide has been measured in alkaline medium, at 420 nm, after adding the tinctures of the analyzed plants. It was found that the most active antioxidant is milfoil followed closely by rosemary, sweet marjoram, and thyme. Since most of the studied extracts have good smell and taste, it might be possible to use them as natural food additives that act both as antioxidants and as spices.