The antioxidant capacity of 30 spices used frequently in ready meals and a selection of key compounds from spices were investigated in the current study using ferric reducing antioxidant properties (FRAP), 2,2\u27-azinobis(3-ethylebenzothiaziline-6-sulfonate) (ABTS) and microsomal lipid peroxidation (MLP) assays. Antioxidant capacities of the spice extracts were compared to 5 popular synthetic antioxidants [buylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylated hydroquinone (TBHQ), propyl gallate (PG) and octyl gallate (OG)]. Results showed that clove extracts had the highest antioxidant capacity as measured by FRAP, ABTS and MLP assays. Extracts from garlic powder were the lowest ranked of all the spices examined. Synthetic antioxidants were ranked in the following decreasing order of antioxidant activity PG \u3e BHA \u3e TBHQ \u3e OG \u3e BHT. Rosmarinic acid, a polyphenol commonly found in lamiaceae spices and eugenol from clove had higher antioxidant capacities than that of all synthetic antioxidants investigated. Antioxidant capacities of kaempferol from apiaceae spices, capsaicin from chilli, curcumin from turmeric, thymol from thyme and gingerol from ginger were also comparable to most of the synthetic antioxidants
