Table 2.
UPLC analysis of phenolic compounds in spice extracts (mg/kg DW).
| Phenolic Compounds | Nutmeg | Allspice | Bay Leaf | Black Seed | Cloves | Caraway | Cardamom |
|---|---|---|---|---|---|---|---|
| protocatechuic acid | 0.23 a | 0.36 a | <LOD | 1.26 a | 79.57 c | 0.22 a | 12.57 b |
| 2,5-dihydroxybenzoic acid | <LOD | <LOD | 16.52 d | 1.23 bc | 1.33 c | <LOD | 0.23 ab |
| 4-hyrdoxybenzoic acid | 0.19 a | <LOD | 36.50 c | <LOD | 40.12 d | 10.69 b | 2.36 a |
| gallic acid | 10.24 c | <LOD | <LOD | <LOD | 0.36 a | 0.16 a | 1.39 b |
| syryngic acid | 10.84 c | 0.75 ab | 0.66 ab | 12.66 d | 1.22 b | <LOD | <LOD |
| t-cinnamic acid | 3.95 b | 0.00 | 19.62 e | <LOD | 29.50 d | 6.58 c | 1.49 a |
| caffeic acid | 2.30 a | <LOD | <LOD | <LOD | 52.90 b | 59.30 c | <LOD |
| p-coumaric acid | <LOD | <LOD | <LOD | 29.54 b | 5.30 a | <LOD | <LOD |
| ferulic acid | <LOD | <LOD | 0.23 a | <LOD | 2.10 b | <LOD | <LOD |
| sinapic acid | 0.22 ab | 0.06 a | 1.95 d | 3.45 e | <LOD | 0.59 b | 1.46 c |
| chlorogenic acid | 0.06 a | 0.49 a | 0.56 a | 0.37 a | 10.20 b | 0.11 a | 0.46 a |
| total phenolic acids | 27.97 b | 1.16 a | 75.47 d | 48.14 c | 212.4 e | 77.52 d | 19.50 b |
| eriodictyol | 0.26 a | <LOD | 0.45 b | <LOD | <LOD | 1.13 c | 0.22 a |
| apigenin | 12.83 c | 0.36 a | 12.65 c | <LOD | 0.07 a | 0.06 a | 6.33 b |
| luteolin | 0.23 a | 0.36 a | 10.54 b | 19.50 c | 0.06 a | 12.36 b | 27.50 d |
| catechin | 57.20 b | 0.23 a | 1.26 a | <LOD | 0.39 a | <LOD | 1.68 a |
| rutin | <LOD | 7.25 c | 1.95 b | 0.13 a | <LOD | <LOD | <LOD |
| kaempferol | 0.44 a | 10.65 c | 0.11 a | 4.52 b | 0.05 a | 0.26 a | <LOD |
All values are mean of the three replicates. (a–e) means with the same superscript within the same row are not different (p > 0.05, Duncans’s test). LOD—limit of detection.