An electron paramagnetic resonance study of antioxidant properties of alcoholic beverages

► The antioxidant properties of alcoholic beverages were investigated. ► Antioxidant capacity was determined by means of EPR spectroscopy. ► Antioxidant activity of the studied alcoholic samples was given in μM Trolox per 100 mL alcohol. ► Ageing of brandy and whisky was studied. ► The influence of flavour and colour additives on antioxidant activity was examined.