International Journal of Biological Chemistry1819-155x2152-2561Science International10.3923/ijbc.2017.1.8RamadanManal M. MansourAmr F. FekryReda M. SalemMarwa T. MahayaFathy M. AliMamdouh M. MohamedNoha S. 12017111Objective: The present study investigated the synergistic effect and the antioxidant activity of 7 aqueous extracts from Egyptian spices; identified the phenolics and flavonoids constituents of two different blends prepared from these extracts using DART-MS for the first time and also evaluated the cytotoxic effect of the blends on liver cancer cell line Hep G2. Methodology: The antioxidant activity of the water extracts was evaluated using 2,2'-diphenyl-1-picrylhydrazyl (DPPH), 2,2- azinobis (3- ethyl-benzothiazoline-6-sulfonic acid) (ABTS) and Ferric Reducing Antioxidant Power (FRAP) assays. Based on folin-ciocalteu and AlCl3-colorimetric methods, total phenolic content and total flavonoids of the extracts were assayed. The separation and identification of phenolics/flavonoids constituents of extracts blends were performed using direct analysis in real time DART-mass spectrometry. In vitro cytotoxicity was performed against liver human cancer cell line (Hep G2) using MTT assay and 5-flurouracilas a reference drug. Results: Clove/cinnamon extracts combination showed synergistic effect in promoting the cytotxicity of Hep G2 cancer cells as well as scavenging DPPH radicals, while combination had antagonistic effect. Phenolic constituents e.g., catechol, pyrogallol, eugenol, linalool, caffeic and ferulic acids were identified in both combination using DART-MS technique, however, flavonoids e.g., pinocembrin, catechin and apeginin were detected only in clove/cinnamon combination which may correlated to its synergistic effect. 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