ABSTRACT
In the present work the total content of antioxidants and their activity relatively oxygen and its radicals are measured in water extract of mint peppery (Mentha piperita L.) by two electrochemical methods: ammetry and voltammetry. Mechanism of oxygen reduction and interaction with antioxidants are changed during the 1st hr after extraction. The correlation between antioxidant activity and composition of mint extracts is established.
