Total antioxidant capacity of commonly used fruits, vegetables, herbs and spices of Pakistan

ABSTRACT

The current study was aimed at investigating the total antioxidant activity [TAG] of various fruits, vegetables, herbs and spices habitat in Pakistan. The ferric reducing ability of plasma [FRAP] assay was used to measure the TAG of various extracts [aqueous, ethanolic and aqueous-ethanolic]. Following is the potency order for fruits [guava >strawberry >Pomegranate >apple >kinnow >melon >lemon >banana], vegetables [spinach >Cabbage [Purple] >Jalapeno >Radish >Brinjal >Bell Pepper >Lettuce >Carrot >Cabbage [White] >Onion >Potato >Tomato >Cucumber] and herbs/spices [clove >Rosemary >Thyme >Oregano >Cinnamon >Cumin >Kalonji >Paprika >Neem [Flower] >Fennel >Black Cardamom >Turmeric >Coriander >Ginger >Garlic]. In conclusion, the guava, spinach and clove provide the best natural dietary option for treatment / prevention of oxidative stress and thus could alleviate several associated ailments