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).

Spices	Moisture	Ash	Fat	Protein	Fiber	Carbohydrates†
Onion	9.5 ± 1.3^b	3.4 ± 0.5^c	1.5 ± 0.7^c	2.5 ± 0.6^c	2.2 ± 1.59^e	80.9 ± 3.3^a
Ginger	10.0 ± 0.3^b	5.4 ± 0.4^b	1.9 ± 0.2^c	6.2 ± 0.6^b	6.0 ± 2.7^cd	70.5 ± 2.7^b
Turmeric	8.8 ± 0.7^b	6.5 ± 0.6^a	3.8 ± 0.2^b	4.0 ± 0.7^c	4.8 ± 1.0^de	72.2 ± 4.0^b
Coriander	9.2 ± 0.6^b	2.5 ± 0.1^cd	6.8 ± 0.3^a	13.2 ± 0.3^a	14.3 ± 0.9^b	63.1 ± 2.0^c
Fennel	9.4 ± 0.8^b	5.9 ± 0.4^b	7.1 ± 0.6^a	3.9 ± 0.2^c	20.3 ± 0.9^a	53.4 ± 0.9^c
Mint	12.3 ± 1.0^a	1.9 ± 0.9^d	1.3 ± 0.2^c	2.2 ± 0.2^c	8.4 ± 1.6^bc	74.0 ± 3.3^b

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