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Figures & data
Table 1. Mean values for total phenolic contents (mgGAE/100 g), total flavonoid contents (mgQE/100 g) of water and aqueous methanolic extract of spices
Table 2. Mean values for DPPH (IC50 μg/ml), β-carotene (%) of water and aqueous methanolic extract of spices
Table 3. Mean values for FRAP (mg/TEg), ABTS (μmolTE/g) of water and aqueous methanolic extract of spices
Table 4. Mean values for chlorogenic acid, caffeic acid, kaempferol, thymoquinone and disogenin (μg/g) in different spices
Figure 1. Comparison of antioxidant potential of different treatments
T1 = CS extractT2 = BCS extractT3 = FS extractT4 = CS + BCS extractT5 = CS + FS extractT6 = BCS + FS extractT7 = CS + BCS + FS extract.
