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

The current study was aimed at investigating the total antioxidant activity (TAC) of various fruits, vegetables, herbs and spices habitat in Pakistan. The ferric reducing ability of plasma (FRAP) assay was used to measure the TAC of various extracts (aqueous, ethanolic and aqueous-ethanolic). Following is the potency order for fruits (guavastrawberryPomegranateapplekinnowmelonlemonbanana), vegetables (spinachCabbage (Purple)JalapenoRadishBrinjalBell PepperLettuceCarrotCabbage (White)OnionPotatoTomatoCucumber) and herbs/spices (cloveRosemaryThymeOreganoCinnamonCuminKalonjiPaprikaNeem (Flower)FennelBlack CardamomTurmericCorianderGingerGarlic). 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.