## 3 Results and Discussion
### Antioxidant and Anti-Diabetic Activities of Selected Herbs and Spices
From Table 1, ABTS values of mint leaves (74.62 \(\pm\) 0.77 mg AAE/g), basil leaves (34.70 \(\pm\) 1.55 mg AAE/g), oriander seeds (19.17 \(\pm\) 0.57 mg AAE/g), fennel seeds (9.43 \(\pm\) 0.35 mg AAE/g), fennigreek leaves (16.23 \(\pm\) 0.13 mg AAE/g) are estimated significantly higher at _p_\(<\) 0.05 than other listed herbs. Mint, fennel, and fenugreek values of ABTS were found to be close to those of wage (73.78), cumin (9.34), and black cardamom (6.41), which had previously been reported by [PERSON] et al. [4; 10]. Previously, many researchers have looked into the phenolic components and antioxidant potential of several spices and herbs, including [PERSON] et al. [29], [PERSON] et al. [5], [PERSON] et al. [30], [PERSON] et al. [26], and [PERSON] et al. [31]. A higher value of ABTS (2,2\({}^{\prime}\)-azino-bis(3-ethylbenzothiazazoline-6-sulfonic acid)) represents a greater antioxidant capacity of the tested sample. In other words, a higher ABTS value indicates that the sample has a more remarkable ability to prevent oxidative damage and neutralize free radicals. The ABTS values for the mint were found to be greater in other studies [5]. The results of the study reveal that mint leaves had the greatest FRAP value of 4.35 \(\pm\) 0.05 mg AAE/g, which is being followed by basil leaves with a value of 2.43 \(\pm\) 0.22 mg AAE/g. In contrast, fennel, oriander, and fenugreek leaves exhibited the lowest FRAP values with measurements of 0.54 \(\pm\) 0.20 mg AAE/g, 1.71 \(\pm\) 0.33 mg AAE/g, and 0.14 \(\pm\) 0.05 mg AAE/g, respectively. The FRAP values obtained from oriander, fennel, and fenugreek leaves were found to be in line with the FRAP values reported for black pepper (0.10), cardamom (0.15), cumin (0.21), fennel (0.53), and nutmeg (0.81) [4]. Flavonoids and antioxidant activity have a favourable association which indicates that the primary components that act as antioxidants are flavonoids [4]. The FICA numbers of fennel leaves (0.70 \(\pm\) 0.01 mg AAE/g), fenugreek leaves (0.75 \(\pm\) 0.07 mg AAE/g) and oriander seeds (1.88 \(\pm\) 0.03 mg AAE/g) had the lowest FICA value, followed by higher FICA values for mint leaves (4.25 \(\pm\) 0.05 mg AAE/g) and basil (1.24 \(\pm\) 0.08 mg AAE/g). It was discovered that the FICA values derived in this study from basil, oriander, fennel, and fenugreek leaves were quite similar to the FICA values reported for cinnamon (1.32), cumin (1.13), fennel (1.17), nutmeg (1.05), and star anise (0.63) [4]. The herbal compound's FICC is essential because it lowers the quantity of transition metals needed to catalyze lipid peroxidation during that process. To stabilize the oxidized form of metal ions, chelating agents, which are secondary antioxidants, create s-bonds together with metal during the reaction [16; 18]. This reduces the redox potential. By converting hydrogen as well as lipid peroxides to free radicals through the Fenton reaction, it is thought that ferrous ions enhanced lipid peroxidation. Ferrous ions' breakdown of lipid hydroperoxides into alkoxyl and peroxyl radicals resulted in a rise in lipid peroxidation. In this test, ferrozine and ferrous ions create a complex bond, but the herbal extracts inhibit the formation of the complex. Thus, herbal extracts offer a defense against oxidative harm by reducing ferrous ions. The scavenging capacity of herb extracts was calculated from the analysis of \({}^{\bullet}\)OH-RSA. The maximum value of \({}^{\bullet}\)OH-RSA was detected in mint leaves (61.87 \(\pm\) 2.85 mg AAE/g), followed by basil leaves (52.17 \(\pm\) 3.46 mg AAE/g), fennel seeds (23.89 \(\pm\) 0.17 mg AAE/g), and fenugreek leaves (19.62 \(\pm\) 0.46 mg AAE/g), while the minimum was found in oriander seeds (17.25 \(\pm\) 1.36 mg AAE/g). The \({}^{\bullet}\)OH-RSA values found in the leaves of basil, oriander, fennel, and fenugreek leaves were identical to those found in allspice (52.17), cinnamon (17.25), nutmeg (23.89), and cumin (9.62).