*3.4. Antioxidant Activity of Spice Extracts*

The antioxidant activity of spice extracts was determined using FRAP and TEAC assays, and the results are shown in Table 4. The strongest antioxidant activity determined by FRAP assay was found in the extract of female clove, followed by male clove, allspice, red pepper, and fructus amomi, showing the FRAP values about 6682 ± 68.6, 5453 ± 23.9, 4404 ± 23.9, 4137 ± 147 and 3605 ± 201 mmol Fe (II)/g DW extract powder. In addition, the antioxidant activity measured by TEAC method was also highest in the extract of female clove, followed by male clove, semen alpiniae katsumadai, allspice, and fructus amomi. The TEAC values were 3415 ± 53.1, 3131 ± 177, 2662 ± 83.7, 2184 ± 43.9, and 2153 ± 370 mmol Trolox/g DW extract powder, respectively. Besides, the lowest antioxidant activity was found in the extract of dried lemon, with FRAP and TEAC values about 50.3 mmol Fe (II)/g DW extract powder and 17.4 mmol Fe (II)/g DW extract powder, respectively.




**Table 4.** *Cont.* The data were averages of three measurements with standard deviation. TPC, total phenolic content; FRAP, ferric-reducing antioxidant power; TEAC, trolox equivalent antioxidant capacity.
