Marinating is an effective means of enhancing the quality of meats and a solution to flavor and tenderize meat products. Thus, in the present study identification of the flavonoid and polyphenolic content of some ingredients commonly used in beef marinades and the antioxidant activity were investigated. Antioxidant activity was evaluated as free radical-scavenging capacity (RCS) and hydrogen peroxide – scavenging activity. RCS was assessed by measuring the scavenging activity of water extracts of spices and seasoning plants studied (Thymus vulgaris, Majorana hortensis, Allium sativum, Armoracia rusticana), and water solutions of dry red wine and lime tree honey on 2,2-diphenyl-1-picrylhydrazyl (DPPH). Reduction of DPPH radical formation and hydrogen peroxide scavenging ability showed variable evolution depending on marinade ingredients studied. All types of water extracts from Majorana hortensis, Thymus vulgaris, Allium sativum, Armoracia rusticana and water solutions of dry red wine and lime-tree honey contain phenolic and flavonoids compounds and develop antioxidant activity. The total phenolic and flavonoid content and antioxidant activity varied greatly among different types of extracts and were found to be the highest in Majorana hortensis, Thymus vulgaris and dry red wine while Allium sativum, Armoracia rusticana and lime-tree honey showed low total phenolic and flavonoid content and consequently lower antioxidant activity
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