Evaluation of the antioxidant and prooxidant properties of several commercial dry spices by different analytical methods

The antioxidant capacity of 12 different types of dry spices was determined using the following methods for each of them: the ORAC method, a recent biosensor method and the OXY-Adsorbent test. Furthermore, a biosensor method for the measurement of the polyphenol pool was also applied. The d-ROMs test for the measurement of hydroperoxides and a well known spectrophotometric test for the measurement of lipoperoxides were also applied to evaluate the presence of prooxidant species in the samples examined.