The use of natural antioxidants is of increasing importance in the human diet, because they are recognised as compounds essential to health which minimize or delay the aging process. Despite apparent simplicity, however, it is very difficult to measure and quantify such properties, for which a robust analytical method is required. Because oxidation usually is caused by the presence of OH* radicals, a new method involving the in-situ, vapour-phase generation of these radicals and their quantification in the presence and absence of potential antioxidant extracts has been developed. The oxidant atmosphere generated from hydrogen peroxide is carried by an air stream through an empty quartz chamber in which UV radiation promotes the formation of radicals by a photochemical reaction. The products then pass through a cartridge containing the essential oil, finally bubbling into an impinger containing an aqueous solution of salicylic acid, at pH 4.5, which reacts with the OH* radicals forming 2,5-dihydroxybenzoic acid. This solution is quantified by RP-HPLC using UV and fluorescence detectors connected in series. Detection and quantification limits for OH* radicals were approximately 0.01 pg g(-1) air. Description and optimization of the method are discussed, as also is the antioxidant performance of an extract of ginger (Zingiber officinale R.), which reduced the oxidation process by up to 92%.