Powder materials (onion, garlic, chili, basil, oregano, marjoram, rosemary, cumin and black pepper) passed through the sieve 50 mesh was collected from herbs and Spices Company in Obour City, El Kalubia Governorate-Egypt. Preparation of different formulae is showed in Table 1.

Total polyphenols, total flavonoids, total carotenoids, volatile oil and DPPH were determined in onion, garlic, red chili, oregano, marjoram, basil, rosemary, cumin black pepper and their formulae.

Total polyphenolic contents were measured using Folin-Ciocalteu method described by [12] . Also, total flavonoids content as rutin was determined by [13] . Total carotenoids as β-carotene was determined according to [14] . Ascorbic acid was determined according to the methods of [15] . Volatile oil was determined by International Standard Organization method [16] .

The antioxidant activity was determined in different formulae using the 1,1diphenylpicrylhydrazyl (DPPH) assay described by [17] .

Sensory evaluation was carried out in order to get consumer response for overall acceptability of the different spices formulae compared to the control commercial spice. Products were evaluated by a panel of 10 judges for different sensory attributes like flavor, taste and overall acceptability according to [18] .

Male Albino rats strain (30 animals, 6 rats for each group) weighting 160 - 180 g provided from Animal house in Food Technology Research Institute, Agricultural Research Center, Giza-Egypt. Animals were housed in individual cages with screen bottoms and fed on basal diet for one week. It consisted of casein 15%, corn oil 10%, fiber as cellulose 5%, salt mixture 4%, vitamin mixture 1% and corn starch 65% [19] .

One gram from commercial formula or different seasonings formulae included in Table 1 were taken and added separately to every 100 g of corn oil. The oil was left mixed in dark bottles and dark place for a day then filtered the corn oil to give corn oil as a carrier with commercial formula and three different spices formulae were used to biological experimental.

The experimental animals were randomly assigned into five groups. Group 1 as a normal control group, rats were fed on basal diet towards to the end of experimental period. Meanwhile, groups 2, 3, 4 and 5 rats were fed on the basal diet consisted of casein 15%, separately corn oil as a carrier with commercial formula or different spices formulae 10%, cellulose 5%, salt mixture 4%, vitamin mixture 1% and corn starch 65% for four weeks.

At the end of experimental period (4-weeks), all animals were sacrificed and blood was collected to separate serum for serum parameters. Liver was excised out, washed in saline and preserve in 10% formalin for lipid peroxidation analysis in liver.

In liver, reduced glutathione (GSH) was determined colorimetric method described by [20] , superoxide dismutase (SOD) was measured using the method described by [21] . Malonaldehyde (MDA) was analyzed according to the method of [22] .

Serum Aspartate aminotransferease (AST) and alanine aminotransferease (ALT) were determined according to [23] , while serum alkaline phosphatase (ALP) detected according to [24] . Total protein, albumin and globulin were determined according to [25] . Serum uric acid was determined by the enzymatic colorimetric method which described by [26] . Urea was determined by using the method of [27] . Creatinine was determined by the method of [28] .

Statistical analysis was carried out using Statistical Package for Social Sciences (SPSS) for windows, Version 20 (SPSS Inc., Chicago, IL, USA). Collected data was presented as mean ± standard deviation (SD). Analysis of variance (ANOVA) test was used for determining the significances among different groups according to [29] . All differences were consider significant (P < 0.05).

Total polyphenols, total flavonoids, total carotenoids, volatile oil and antioxidant activity were determined in raw materials and their formulae and the results are reported in Table 2 and Table 3. Data in Table 2 shows that the marjoram and oregano were higher contents in polyphenols (22.32 and 20.17 mg/g, respectively) than other condiments. Meanwhile, red chili was the highest content of total flavonoids in (13.02 mg/g) followed by black pepper, rosemary and marjoram (4.20, 3.80 and 2.70 mg/g, respectively). Clearly, black pepper, cumin then red chili were the highest content of total carotenoids (116.23, 76.24 and 61.30 mg/g, respectively). Also, red chili was the best in volatile oil content (2.32 mL/100 g) and then oregano, cumin and black pepper were 1.83, 1.63 and 1.55 mL/100 g, respectively. These results is occurred by [30] who found the herbs contain large amounts of antioxidants other than vitamin C, vitamin E and carotenoids. The antioxidant effect is mainly due to phenolic components, such as flavonoids, phenolic acids, and phenolic diterpenes. Herbs have been investigated for their quenching activity of reactive oxygen species.

*Values are means of triplicates ± Standard deviation.

*Values are means of triplicates ± Standard deviation.

According to formulae in Table 1, results in Table 3 illustrate formula 3 contained rosemary, cumin and black pepper mixture was rich in total polyphenols (7.39 mg/g), total carotenoids (195.60 mg/g) and volatile oil (2.03 mL/100 g), while formula 1 had contained onion, garlic and red chili mixture was the highest content of total flavonoids (6.42 mg/g). The antioxidant contents reflected to DPPH activity, results indicated that formula 3 was higher antioxidant activity (119.00 %) than formulae 1 and 2 were 83.33 and 62.33%, respectively.

The hydroxyl radical is an extremely reactive free radical formed in biological system and has been implicated as a highly damaging species in free radical pathology capable of damaging almost every molecule found in living cells. This species is considered to be one of the quick initiators of the lipid peroxidation process, abstracting hydrogen atoms from unsaturated fatty acids [31] .

Sensory properties were evaluated in instant noodle seasoning formulae and the results are reported in Table 4. From the resultant it could be noticed that the commercial formula was the lowest in taste, flavor and total acceptability (8.42, 8.50 and 8.30, respectively). Meanwhile, the results showed that no significant differences were the different spice formulae. These means the raw materials spice had rich contained polyphenols, flavonoids compounds, total carotenoids and volatile oil.

Herbs and spices are not just valuable in adding flavor to foods. Their antioxidant activity also helps to preserve foods from oxidative deterioration, increasing their shelf-life. There has been increasing research in the role of herbs and spices as natural preservatives. Antioxidants, also play a role in the body’s defense against cardiovascular disease, certain (epithelial) cancers and other conditions such as arthritis and asthma. Phenolic compounds such as flavonoids may help to protect against cardiovascular disease and intestinal cancer (black pepper, oregano, thyme and marjoram). Capsaicin in chili pepper is an effective counter-irritant used in both pharmaceuticals and cosmetics [32] .

Herbs are generally composed of fiber, carbohydrate, fat, sugar, protein, gum, ash, antioxidant, volatile (essential) oil, and other nonvolatile components. All of these components impart each spice’s particular flavor, color, nutritional, health, or preservative effects. The flavor components (volatile and nonvolatile) are protected within a matrix of carbohydrate, protein, fiber, and other cell

Data are presented as mean (n = 10 panelist) ± standard deviation, values with different superscripts within the column are significantly difference at P < 0.05, while those with have similar or partially are not significant.

components. When the herbs is ground, cut, or crushed, this cell matrix breaks down and releases the volatile components [33] .