Spice
|
Dessert biscuit,
g
|
Coconut chicken,
g
|
Cheese bread,
g
|
Total dose,
g
|
H-ORAC contribution,
1
μmol TE
|
L-ORAC contribution,
1
μmol TE
|
Phenolic contribution,
1
mg GAE
|
---|
Black pepper
| |
0.45
|
0.45
|
0.91
|
93
|
212
|
3
|
Cinnamon
|
0.88
|
0.23
| |
1.11
|
1590
|
37
|
50
|
Cloves
|
0.30
|
0.31
| |
0.61
|
680
|
1091
|
101
|
Garlic powder
| |
0.91
|
0.90
|
1.81
|
118
|
3
|
1
|
Ginger
|
0.38
|
0.75
| |
1.51
|
138
|
451
|
10
|
Oregano (Mediterranean)
| |
1.13
|
1.13
|
2.26
|
3745
|
510
|
86
|
Paprika
| |
1.43
|
1.42
|
2.85
|
392
|
233
|
47
|
Rosemary
| | |
0.61
|
0.61
|
684
|
324
|
30
|
Turmeric
| |
2.09
|
0.70
|
2.79
|
1249
|
2296
|
77
|
Total
| | | |
14.5
|
8690
|
5157
|
404
|
-
1ORAC values (in vitro) are from the USDA 2010 Report [29]. Abbreviations: H-ORAC, hydrophilic ORAC; L-ORAC, lipophilic ORAC. Contribution of ORAC and phenolic compounds was calculated by weight using the values reported in the table.