[Retracted] The Antioxidant and Starch Hydrolase Inhibitory Activity of Ten Spices in an In Vitro Model of Digestion: Bioaccessibility of Anthocyanins and Carotenoids

Table 1

Total phenolic content of the spices prior to digestion as well as after gastric and duodenal digestion. denotes statistically significant difference as compared with the respective values prior to in vitro digestion. Values represent mean ± SEM of 3 ≤ independent experiments.

Spice	Prior; (µg GAE/g)	Gastric; (µg GAE/g)	Duodenal; (µg GAE/g)
Cloves	22.83 ± 0.20	23.20 ± 0.03	23.25 ± 0.02
Curry leaves	21.94 ± 0.19	23.87 ± 0.02	23.89 ± 0.01
Sweet cumin	4.99 ± 0.19	5.301 ± 0.14	5.312 ± 0.03
Cumin seeds	4.92 ± 0.07	5.29 ± 0.17	5.48 ± 0.03
Coriander	4.23 ± 0.12	5.16 ± 0.02	5.24 ± 0.04
Mustard	3.76 ± 0.04	4.092 ± 0.16	4.47 ± 0.20
Fenugreek	3.56 ± 0.03	4.66 ± 0.24	4.82 ± 0.03
Star anise	3.25 ± 0.13	4.13 ± 0.06	4.25 ± 0.04
Cardamom	1.18 ± 0.06	1.86 ± 0.08	1.87 ± 0.04
Nutmeg	0.80 ± 0.03	0.90 ± 0.06	0.92 ± 0.04