Table 2.
Changes to the ORACFL and ORACoil values in µmol Trolox Equivalents per gram (µmol TE/g) of the spices prior to digestion as well as after gastric and duodenal digestion. ∗ P < 0.05 denotes statistically significant difference as compared with the respective values prior to in vitro digestion. Values represent mean ± SEM of 3 ≤ independent experiments.
| Spice | ORACFL (µmol TE/g) | ORACoil (µmol TE/g) | ||||
|---|---|---|---|---|---|---|
| Prior | Gastric | Duodenal | Prior | Gastric | Duodenal | |
| Cloves | 782.1 ± 6.5 | 785.6 ± 2.5 | 724.9 ± 1.1 | 658.2 ± 4.7 | 649.8 ± 3.9 | 658.9 ± 3.8 |
| Curry leaves | 752.6 ± 4.8 | 755.9 ± 2.1∗ | 758.9 ± 1.6 | 642.9 ± 3.8 | 641.9 ± 3.7 | 647.9 ± 2.5 |
| Sweet cumin | 238.9 ± 5.8 | 231.2 ± 1.9 | 237.8 ± 2.1∗ | 542.1 ± 2.9 | 539.8 ± 2.7 | 548.1 ± 3.1 |
| Cumin seeds | 210.3 ± 3.5 | 231.2 ± 1.9∗ | 229.8 ± 2.1∗ | 489.6 ± 6.5 | 479.6 ± 5.8 | 487.1 ± 2.4 |
| Coriander | 197.5 ± 3.2 | 185.9 ± 1.3∗ | 189.7 ± 1.4∗ | 471.8 ± 3.9 | 467.8 ± 3.8 | 467.5 ± 2.1 |
| Mustard | 177.5 ± 2.3 | 180.3 ± 1.6 | 185.9 ± 2.3 | 408.9 ± 5.4 | 410.8 ± 2.7 | 411.2 ± 3.7 |
| Fenugreek | 165.2 ± 3.4 | 165.9 ± 1.4 | 167.5 ± 1.6 | 359.8 ± 2.8 | 361.7 ± 2.4 | 357.6 ± 4.7 |
| Star anise | 158.4 ± 2.6 | 159.7 ± 1.5 | 159.3 ± 1.2 | 347.2 ± 3.9 | 359.2 ± 3.4 | 359.2 ± 3.7 |
| Cardamom | 92.5 ± 3.5 | 89.7 ± 2.0∗ | 91.2 ± 1.3∗ | 318.7 ± 2.6 | 320.6 ± 2.5 | 342.0 ± 1.9∗ |
| Nutmeg | 65.8 ± 1.2 | 63.8 ± 1.8∗ | 75.4 ± 1.8∗ | 304.9 ± 2.1 | 305.1 ± 2.8 | 306.4 ± 2.9 |