reported that knowledge of the individual levels of specific antioxidant components may be less useful than the total antioxidant activity determined by the combined reducing activities of its constituents. Several assays have been introduced for measuring the antioxidant ability of single antioxidant compounds and/or complex mixtures (Ozcan.1997;Roginsky & Lissi 2005; Wang et al., 2004). Prior and Cao (1999) compared some methods, which have been developed to measure the total antioxidant capacity of biological samples with the goal of adequately assessing oxidative stress in biological systems. Gorinstein et al. (2003) attempted to compare the contents of the main antioxidants and the total antioxidant status (TAS) using different antioxidant assays for some foods with a high antioxidant capacity, such as olive oil.