Abstract
In order to clarify the relation between the antioxidant activities and the tocopherol contents in natural spices, total tocopherol contents of 24 different types of spices were quantitatively determined by the Emmerie-Engel colorimetric method. Tarragon, Black pepper, Red pepper, Basil and Allspice were found to have more than 100mg% of tocopherol contents, whereas Sage, Rosemary, Cinnamon, Turmeric and Bay leaves were found to be comparatively lower in tocopherol contents (below 100mg%). The tocopherol contents in Seed Spice such as Caraway, Coriander, Anise seed, Cumin seed, Mace (Aril), Fennel seed, Poppy seed, Celery
