Cinnamon, cardamom and cloves have been widely used for medicinal purposes as well as essential cooking ingredients for flavor. The objective of the research was to investigate the antioxidant content, antioxidant capacity, and inhibition of lipid and carbohydrate metabolizing enzyme activities of selected spices (cinnamon, cardamom & cloves) methanol (ME) and water extracts (WE). The phytochemical content was determined by total phenolic and total flavanoid content. The antioxidant potential was determined by measuring 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and Ferric Reducing Antioxidant Power (FRAP) in spice’s (ME) and (WE) extracts. Total phenolic (GAE mg/100g dry weight) and flavonoid (mg CE/100g dry weight) content were the highest in Cloves (ME) 174.4 and 101.06. The lowest values for phenolic content were seen in ME and WE of Cardamom at 31.24 and 7.55. The DPPH IC50 values ranged from 0.22mg/mL (Cloves ME) to 0.60mg/mL (Cardamom ME). FRAP (μmol Fe2+/100g dry weight) for Cinnamon, Cardamom (ME) was 2438.5 and 325. Clove (ME) had a significantly higher reducing potential of 6888.5 which might have been attributed by the high amounts of phenolics and flavonoids in the spice. FRAP in spice extracts (WE) was lower with values of 2296.5 and 218.5 and 2310.5, respectively. The highest inhibition of the α-glucosidase was observed by Clove (ME) 86.5%, which also had the highest amylase enzyme inhibition at 71%. However, inhibition of the lipase enzyme was highest by the Cinnamon (WE) extracts 44.3%. The potential of phytochemicals in spices was studied and if consumed in high amounts could offer antioxidative properties and regulate key digestive enzymes which may lead to prevention or decreased progression of diseases such as Cancer, Diabetes and Cardiovascular diseases.
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