DOI: 10.36347/sajb.2015.v03i01.015

Pages: 79-84

Oxidative stress has been reported as causative agent in certain chronic diseases. However this effect can be delayed or prevented by dietary antioxidants. Vegetables and spices are the major dietary antioxidant contributors in soups. The objective of the present study compares the antioxidant capacities of vegetable and spices used in the preparation of 13 traditional soups drawn from different regions in Nigeria. The antioxidant capacity of the soups was evaluated by measuring the Ferric reducing antioxidant power (FRAP), total phenolic content (TPC), total flavonoid content (TFC) and radical scavenging activity of vegetable and spices used in the preparation of each soup. From the results obtained it was observed that based on the individual spices antioxidant, Miyan kuka and Miyan karkashi had the highest TPC and FRAP while banga soup had the highest TFC. On the other hand, Ewedu from the Southern Region of Nigeria had the least TPC followed by Ofe Achi, while Oha had the least TFC followed by Ewedu. The results provide the necessary information for a healthy feeding habit.