There are many epidemiological studies suggest that consumption of polyphenol-rich foods and beverages is associated with a reduced risk of cardiovascular diseases, stroke and certain types of cancer in which polyphenol is linked to the antioxidant properties (Barros et al., 2007; Jagadish et al., 2009). The consumption of dietary antioxidants will help to prevent free radical damage. According to Olajire and Azeez (2011), antioxidants have the ability to scavenge free radicals by inhibiting the initiation step or interrupting the propagation step of oxidation of lipid and as preventive antioxidants which slow the rate of oxidation by several actions.