• Ashwani Sharma
• Kuldeep Mishra
• Himani Chaurasia
• Ranjeet Kumar
• Reena Lawrence,Kapil Lawrence,Archana Pandey.

Antioxidant is very potent for every human body. It reduces the effect of free radical generation by donating the electron. Curcumin, piperine, and eugenol are some well-known antioxidants, even some vitamins viz. vitamin C and E, also have that type of property. This research paper contains the evaluation of antioxidant activity between mixtures of spices (curcumin, piperine, and eugenol) and vitamins (vitamin A, B complex, C, D, E and vitamin B3) by DPPH* and Nitric oxide method. Synergistically it shows the maximum antioxidant activity in the mixture of eugenol and vitamin B complex (1:1) with 96.82% inhibition by DPPH* and same with 76.81% inhibition by NO method, whereas the mixture of piperine and vitamin B3 (1:1) showed minimum antioxidant potential with 11.56% and 11.30% inhibition respectively.

Curcumin, Piperine, Eugenol, Vitamins, Antioxidant Activity, DPPH*, and NO method

"Antioxidant Potential of Spices and Vitamins Synergistically", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.10, Issue 1, page no.c194-c203, January-2023, Available :http://www.jetir.org/papers/JETIR2301224.pdf

"Antioxidant Potential of Spices and Vitamins Synergistically", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.10, Issue 1, page no. ppc194-c203, January-2023, Available at : http://www.jetir.org/papers/JETIR2301224.pdf