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

Table 3

Extracts’ yield, total phenolic contents, and antioxidant potential of spices.

Spices	Solvent	Extracts yield (%)	TPC (mg GAE/100 g)	DPPH (%)
Onion	MeOH	9.5 ± 1.5^a	55.9 ± 3.2^bc	54.4 ± 3.8^e
	EtOH	5.9 ± 0.5^bc	36.0 ± 4.6^hi	43.1 ± 4.4^g
Ginger	MeOH	5.5 ± 1.6^bc	70.8 ± 3.3^a	75.9 ± 3.9^a
	EtOH	3.2 ± 0.9^ef	54.1 ± 3.4^bcd	66.3 ± 5.0^bc
Turmeric	MeOH	4.8 ± 0.1^cd	51.6 ± 1.6^cde	61.4 ± 1.9^cd
	EtOH	6.2 ± 1.2^b	42.7 ± 6.0^fgh	46.1 ± 4.0^fg
Coriander	MeOH	2.4 ± 0.3^f	69.8 ± 1.^6a	70.5 ± 2.5^ab
	EtOH	3.1 ± 0.0^ef	49.0 ± 0.5^def	51.7 ± 1.6^ef
Fennel	MeOH	5.4 ± 0.1^bc	46.3 ± 5.2^efg	56.2 ± 5.2^de
	EtOH	4.0 ± 0.0^de	34.8 ± 4.7^i	41.2 ± 1.2^g
Mint	MeOH	3.9 ± 0.1^de	59.1 ± 5.7^b	62.1 ± 3.2^c
	EtOH	3.0 ± 0.0^ef	40.6 ± 2.9^ghi	42.6 ± 1.2^g

Mean ± SD; means bearing same letters in a column are statistically nonsignificant at . MeOH = hydromethanolic extracts; EtOH = hydroethanolic extracts; TPC = total phenolic content; DPPH = diphenyl picrylhydrazyl.