Journal of Food Quality / 2019 / Article / Tab 2

Research Article

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

Table 2

Mineral composition of spice powders on dry weight basis (mg/kg−1).

SpicesCalciumPotassiumSodium

Onion5.0 ± 0.0d135.0 ± 0.0c14.3 ± 0.6c
Ginger6.0 ± 0.0d229.7 ± 0.6a16.0 ± 0.0c
Turmeric6.3 ± 0.6d169.0 ± 0.0b16.3 ± 0.6c
Coriander18.3 ± 2.5c94.7 ± 4.9e95.3 ± 5.5a
Fennel32.0 ± 2.6a116.3 ± 5.0d42.7 ± 2.5b
Mint24.7 ± 1.5b89.7 ± 0.6e18.3 ± 0.6c

Mean ± SD; means bearing same letters in a column are statistically nonsignificant at .

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