ABSTRACT: Spice is widely consumed in the world. Many studies showed that spice possessed a variety of bioactive activities, such as antioxidant, anti-bacterial, anti-obesity and anticancer activities. However, the antioxidant activities in different kinds of spices could be varied greatly. In this study, the antioxidant activities of fat-soluble fraction and water-soluble fraction of 48 kinds of spices were evaluated by ferric-reducing antioxidant power (FRAP) and Trolox equivalent antioxidant capacity (TEAC) assays, respectively. Besides, the total phenolic contents (TPC) were measured by the Folin-Ciocalteu method, and the relationships between antioxidant activities and TPC value of spices were analyzed. The results found that some spices had high antioxidant capacities and TPC values, such as clove, galangal, ginger, haw, leek white, yellow bell pepper, green bell pepper and red bell pepper. In addition, a positive correlation was observed between the FRAP value and the TEAC value, which suggested that antioxidant components in these spices were capable of reducing oxidants and scavenging free radicals. Moreover, a significant correlation between antioxidant capacity and TPC values indicated that phenolic compounds could be the main contributors to the antioxidant activity of spices. This paper could be very helpful for the full utilization of these spices, and several spices could be potential rich sources of natural antioxidants and functional foods for the prevention and treatment of diseases related to oxidative stress.