Journal of Food Quality / 2019 / Article / Tab 1

Research Article

Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef

Table 1

Proximate composition of spice powders on dry weight basis (g/100 g).

SpicesMoistureAshFatProteinFiberCarbohydrates†

Onion9.5 ± 1.3b3.4 ± 0.5c1.5 ± 0.7c2.5 ± 0.6c2.2 ± 1.59e80.9 ± 3.3a
Ginger10.0 ± 0.3b5.4 ± 0.4b1.9 ± 0.2c6.2 ± 0.6b6.0 ± 2.7cd70.5 ± 2.7b
Turmeric8.8 ± 0.7b6.5 ± 0.6a3.8 ± 0.2b4.0 ± 0.7c4.8 ± 1.0de72.2 ± 4.0b
Coriander9.2 ± 0.6b2.5 ± 0.1cd6.8 ± 0.3a13.2 ± 0.3a14.3 ± 0.9b63.1 ± 2.0c
Fennel9.4 ± 0.8b5.9 ± 0.4b7.1 ± 0.6a3.9 ± 0.2c20.3 ± 0.9a53.4 ± 0.9c
Mint12.3 ± 1.0a1.9 ± 0.9d1.3 ± 0.2c2.2 ± 0.2c8.4 ± 1.6bc74.0 ± 3.3b

Mean ± SD; means bearing same letters in a column are statistically nonsignificant at . Calculations on dry weight basis as 100−(Ash + Protein + Fiber + Fat).

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