Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices have also been used to treat some diseases. In this research article, phytochemical estimation, evaluation of antioxidant activity of spices and their correlation with total phenolics content was carried out. The highest concentration of total phenolics (225.3 mg/100 g of DW) and protein (560 mg/g of DW) was present in S. aromaticum. The highest concentration of ascorbic acid (24.8 µg/g of FW) and carbohydrate (236.4 mg/g of DW) was present in Z. officinale, whereas highest carotenoid in M. koenigii (16.9 mg/100g of FW). Lowest IC50 for FRSA (1.02 mg/mL), FTC (0.07 mg/mL) and HRSA (0.46 mg/mL) was showed by S. aromaticum whereas lowest IC50 for SARSA (3.21 mg/mL) by M. koenigii. S. aromaticum (5.44 mg/mL) and M. koenigii (5.42 mg/mL) showed almost equal IC50 value for LPO. In conclusion ethanolic extracts of S. aromaticum and Z. officinale exhibit better antioxidant activity in comparison to other spices and it could be a good source of natural antioxidant for food and pharmaceutical industries.

Antioxidant play an important role to protect damage caused oxidative stress (OS).Chlorophyll having phenolic contents are reported to possess antioxidant properties. The present study was designed to investigate the antioxidant properties of methanolic solution from Super Chlorophyll. Objective: The main objective of the study was to evaluate the antioxidant activity of the chlorophyll in different validated in vitro models. Methods: The antioxidant activities of methanolic solution were evaluated by in vitro standard method using UV-Spectrophotometer. The antioxidant activity were determined bt total antioxidant capacity, DPPH (1-1-diphennyl-2-picrylhydrzine) radical scavenging assay, Nitric Oxide scavenging assay and Hydrogen Peroxide scavenging assay methods. Result: The solution of Chlorophyll was studied for antioxidant potential. Ascorbic acid was used as standard. This method is simple and activity of the solution is reported in term of IC50 value. Antioxidant properties depend on the IC50 value. Lesser the IC50 value, more is the antioxidant activity. Chlorophyll showed good antioxidant activity. Conclusion:  In case of in vitro antioxidant activity, Chlorophyll scavenged DPPH, hydrogen peroxide, nitric oxide radicals significantly, showed IC50 values near to standard ascorbic acid, thus proving to have good antioxidant potential. Keywords: Oxidative stress, DPPH, Antioxidant, Super chlorophyll.

Background: Reactive oxygen species have been known to cause cellular damages that have been implicated to be a causal of major diseases; therefore natural antioxidants have shown a significant impact on human robustness. The present study was carried out to appraise the anti-oxidant activities (In- vitro) and their correlation with presence of Flavanoid and Phenolic content in fruits of Terminalia chebula and Emblica officinalis fruit extracts which is common in herbal Kitchen of India. Methods: The 70% extracts of fruits from Terminalia chebula and Emblica officialis were applied for the study of Anti-oxidant activity. Scavenging radical ability of extracts of these extracts were judged by radical like DPPH. Results: The capability of the extracts of Fruits in exhibiting Antioxidative properties follow the sequence of Terminalia chebula > Emblica officinalis. Since the antioxidant activities were studied in comparison with the standards of Flavanoid, Phenolic and Ascorbic acid.  The Flavanoid and Phenolic quantity / amount along with subsequent dilution of Ascorbic acid as in case of DPPH radical assay were assessed as 127.60 ± 0.001 mg/ml, 133.00 ± 0.003 mg/ml for Phenolic Content as Gallic acid equivalent per 100 mg of the Fruit extract. Keywords: Antioxidant, Phenol, Flavanoid, Emblica, Terminalia.