Background: Spices are normally added in the food to impart flavour. They are naturally occurring antioxidants which have potential capacity to counteract aging process in the body, to stabilize the cell membrane by scavenging free radicals in small doses. Objectives: to ascertain synergistic antioxidant influence of spices mixture in comparison with synthetic antioxidant substance by using different in vitro models. Material & Methods: The powder of assigned spices were mixed and alcoholically extracted by a simple maceration method. It was evaluated for its total phenolic and flavonoid contents. Antioxidative abilities of the extracts of spices individually and their mixtures extracts were analyzed by PMA (Phosphomolybdenum Assay), CUPRAC (Cupric ions Reducing Antioxidant Capacity) and FRAP (Ferric ions Reducing Ability Power) methods. The free radical scavenging activities such as hydrogen peroxide, nitric oxide, hydroxyl, DPPH, superoxide, ABTS, anti-peroxidation like TBARS(Thiobarbituric Acid Reactive Substance), crocin bleaching and metal chelation capacity were assayed with synthetic antioxidant through in-vitro models. Results and Discussion: Antioxidant and antiradical effects of spices mixture extract (SME) was ascertained through different in-vitro models. Conclusion: Spices mixture exhibited better antioxidative potency with effective free radical scavenging and could be safer as additive than synthetic antioxidant for consumption and useful as natural preservative.
