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Table 2 Mean values for HPLC quantification of Chlorogenic acid, Caffeic acid, Kaempferol, Thymoquinone and Disogenin (μg/g) in different spices

From: Potential preventive and protective perspectives of different spice powders and their mixtures in rat model

Treatments

Chlorogenic Acid

Caffeic Acid

Kaempferol

Thymoquinone

Disogenin

T1

139.6 ± 7.72a

83.73 ± 2.39a

228.6 ± 9.72a

N.D

N.D

T2

101.5 ± 5.43c

4.09 ± 0.09e

6.02 ± 0.03e

5.13 ± 0.06a

N.D

T3

40.3 ± 0.79 g

3.06 ± 0.06 g

5.59 ± 0.02 g

N.D

27.72 ± 0.52a

T4

109.8 ± 6.52b

22.83 ± 2.37c

114.6 ± 4.84b

2.49 ± 0.03c

N.D

T5

88.6 ± 2.26e

23.22 ± 2.53b

112.1 ± 4.62c

N.D

11.27 ± 0.35c

T6

68.8 ± 1.59f

3.46 ± 1.45f

5.82 ± 0.06f

2.54 ± 0.02b

12.31 ± 0.37b

T7

93.4 ± 2.96d

30.05 ± 1.36d

81.5 ± 1.39d

1.69 ± 0.01d

8.39 ± 0.15d

  1. One way anova was applied to check the overall behavior of the study parameter to elaborate the effect of treatments on HPLC quantification. To evaluate the differences among the mean LSD test was applied. Values in same column within each parameter with different letters were significantly different from each other (p ≤ 0. 05)
  2. T1 = Coriander Seed (CS) extract
  3. T2 = Black Cumin Seed (BCS) extract
  4. T3 = Fenugreek Seed (FS) extract
  5. T4 = CS + BCS extract
  6. T5 = CS + FS extract
  7. T6 = BCS + FS extract
  8. T7 = CS + BCS + FS extract
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Lipids in Health and Disease

ISSN: 1476-511X