Table 3 Comparison of the total polyphenol content with other studies from the literature
Total Polyphenol Content (mg GAE/g DM) | |||||
|---|---|---|---|---|---|
Spices / References | Total polyphenol content | Shan et al. [23] | Khatun et al. [9] | Lu et al. [24] | Przygodzka et al. [18] |
White pepper | 7.37 ± 0.37 | 7.8 ± 0.04 | 0.93 ± 0.08 | 3.53 ± 0.02 | 3.2 |
Cumin | 8.23 ± 0.28 | 2.3 ± 0.05 | 8.5 ± 0.2 | 9 ± 0.15 | |
Caraway | 8.52 ± 0.2 | 6.1 ± 0.17 | |||
Coriander | 8.54 ± 0.28 | 8.8 ± 0.07 | 4.67 ± 0.4 | 2.2 | |
Black pepper | 11.34 ± 0.45 | 3 ± 0.05 | 9.35 ± 0.5 | ||
Fenugreek | 12.55 ± 0.61 | 7.65 ± 0.5 | |||
Red pepper | 12.65 ± 0.36 | 7.65 ± 0.5 | 9.30 ± 0.42 | ||
Ginger | 12.72 ± 0.3 | 2.55 ± 0.08 | 9.20 ± 0.50 | 10.5 | |
Turmeric | 17.93 ± 0.28 | 10.03 ± 0.17 | |||
Nutmeg | 18.1 ± 0.66 | 7.65 ± 0.5 | 18.23 ± 0.55 | 10.8 | |
Allspice | 88.81 ± 2.03 | 96.8 ± 1 | 161 | ||
Cinnamon | 99.65 ± 3.75 | 63.43 ± 0.21 | 35.7 ± 1 | 45.24 ± 2.41 | 160 |
Clove | 173.7 ± 2.98 | 237 ± 23 | 130 | ||