Comparative Evaluation of the Antioxidant Activity of Some commonly used Spices

The antioxidant activity, total phenolic content (TPC) and total flavonoid content (TFC) of four natural spices namely fennel fruits (Foeneculum vulgare), fenugreek seeds (Trigonella foenum-graecum ), coriander seeds ( Coriandrum sativum Linn.) and black pepper fruits (Piper nigrum) were investigated. In antioxidant assay, DPPH (2,2-diphenyl-1- picrylhydrazyl) scavenging activity and ferric reducing activity studies were performed using ascorbic acid and gallic acid as standard antioxidants, respectively. In-vitro antioxidant study of the methanolic extracts of the tested condiments showed significant activity in DPPH method with appreciable lowIC50values.The ferric reducing properties of these spices were also found to be appreciable. The TFC and TPC revealed that the spices had high contents of phenolics and flavonoids. These studies suggested that these spices can be used as rich sources of natural antioxidants against various oxidative stress related diseases.