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Aframomum danielli extracts were obtained using diethyl ether and methanol. The extracts were fractionated using vacuum
liquid chromatography. The diethyl ether extraction produced three fractions while methanol produced four fractions.
Antioxidant activities of Aframomum danielli fractions were determined by total phenolic content, 1,1-diphenyl,-1,2-
picrylhydrazy (DPPH) free radical scavenging power, the rate of inhibition of peroxidation in soya oil and percentage
reduction of Free Fatty Acid (FFA). The methanol fraction 3 (MF3) and diethyl ether fractions 2 (DF2) had phenolic
contents of 3.64g/100gGAE and 2.5 g/100gGAE respectively. MF3 and DF2 showed antioxidant activities of 84.28% and
55.82% respectively. The DPPH-scavenging power of methanol and diethyl ether fractions ranged from 80.8 to 84.28%
and 42.35 to 55.8% respectively. The MF3 showed highest antioxidant activity of 60.24% compared to 55.84 % for DF2
on soya oil after 20 days of storage. The peroxide values and the free fatty acid levels of the soya oil were reduced by all
the fractions with increased concentration of Aframomum danielli in soya oil within 20 days of storage. This shows that
A.danielli fractions is able to act as a natural antioxidant in the prevention of oxidation of the soya oil.
Key words: Aframomum danielli, extracts, components, natural food additives, antioxidant activity