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

Table 4

The total monomeric anthocyanin pigment contents of the spices prior to digestion as well as after gastric and duodenal digestion in mg cyaniding-3-glucoside equivalents per g wet weight of spice (mg/g). 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; (mg/g)	Gastric; (mg/g)	Duodenal; (mg/g)
Cloves	89.8 ± 2.5	59.2 ± 6.5	56.8 ± 1.6
Curry leaves	58.9 ± 1.8	29.8 ± 1.9	31.5 ± 2.4
Sweet cumin	48.3 ± 1.6	26.5 ± 1.2	29.8 ± 3.5
Cumin seeds	48.7 ± 2.0	25.6 ± 1.3	26.8 ± 1.9
Coriander	35.9 ± 2.5	20.8 ± 1.4	19.8 ± 2.1
Mustard	30.2 ± 2.0	19.6 ± 2.1	19.2 ± 1.0
Fenugreek	31.2 ± 1.8	18.9 ± 1.9	18.2 ± 1.5
Star anise	28.5 ± 1.2	19.6 ± 1.1	18.9 ± 1.5
Cardamom	27.5 ± 1.1	18.5 ± 1.2	17.9 ± 1.6
Nutmeg	26.3 ± 1.4	15.2 ± 1.1	14.9 ± 1.8