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

Table 2

Changes to the and values in µmol Trolox Equivalents per gram (µmol TE/g) 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	(µmol TE/g)			(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