## 2 Results and Discussion
### Bioactive Potential of VOMs Identified in the Investigated Spices
For example, dihydrojuenol (#161) and \(\alpha\)-curcumene (#129) were the most abundant VOMs, in terms of relative peak areas, in the saffron sample, and carryophyllene isomer (#87), in black pepper (Table 1). Even though in smaller relative peak areas, dihydrojuenol was also found in curry, \(\alpha\)-curcumene was identified in the cinnamon and curry samples, and carryophyllene isomer was also present in the volatile profile of saffron and sweet paprika (Table 1). Even though they were not the most abundant VOMs in the cinnamon sample, the sesquiterpenoids copaene (#62), \(\delta\)-cadinene (#126), and \(\alpha\)-muurolene (#118) were identified in notable quantities, representing over 20% of the total volatile profile of this spice (Table 1). \begin{table}
\begin{tabular}{l l c c c c c c c c c c c} \hline \hline  & & & \multicolumn{6}{c}{**Potential Bioactive Effects 1**} \\ \cline{3-10}
**Peak** & **Volatile Organic** & **Metalolites** & **Metalolites** & **Metalolites** & **Metalolites** & **Metalolites** & **Metalolites** & **Metalolites** & **Metalolites** & **Metalolites** & **Metalolites** & **Metalolites** \\
**a\({}^{\circ}\)** & **Volatile Organic** & **Metalolites** & **Metalolites** & **Metalolites** & **Metalolites** & **Metal** & **Metal** & **Metal** & **Metal** & **Metal** \\
**a\({}^{\circ}\)** & **Metalolite Organic** & **Metalolites** & **Metal** & **Metal** & **Metal** & **Metal** & **Metal** & **Metal** & **Metal** & **Metal** \\
22 & \(\beta\)-Prinene & & & & & x & x & x & x & & & & \\
25 & (+)-\(\beta\)-Carrente & x & & & & & x & x & x & & & & \\
27 & \(\beta\)-Myrene & & x & x & x & x & x & x & x & & & \\
31 & Linnene & x & x & x & x & x & x & x & x & & & \\
36 & \(\gamma\)-Teriphene & x & & & x & x & x & x & & & & \\  & & & & & & & & & & & & & \\
42 & \(p\)-Cyrene & x & & & & x & x & & & & & & \\  & & & & & & & & & & & & & \\  & & & & & & & & & & & & & \\
68 & Linnololol & x & x & x & x & x & x & & & & & \\
78 & Pancamphone & x & & & & x & x & & x & & & Curium & \\
87 & Cargolylybenzene & x & & & & & x & x & & & & & \\  & & & & & & & & & & & & & \\
118 & \(\beta\)-Mauroulene & & & & & & & & & & & & \\
129 & \(\beta\)-Scapapilephalendrene & x & x & & & & & & & & & & & \\  & & & & & & & & & & & & & & \\  & & & & & & & & & & & & & & \\
130 & Cummaldehyde & x & x & x & x & & & & & & & & \\
150 & Cyanaldehyde & x & x & x & & & & & & & & & \\  & & & & & & & & & & & & & \\
155 & Eugenol & x & & & & & & & & & & & \\
156 & Thymol & x & & x & x & & & & & & & \\ \hline \hline \end{tabular}  
* \({}^{1}\) Potential bioactive effect indicates the type of bioactive effects reported for each of the volatile organic metabolites (VOMs) referred in Table 1.  
\end{table} 
Table 2: Potential bioactive effects of some important VOMs identified in the studied spices. Allyl isothiamate (#49), belonging to the chemical family of organosulfur compounds, was identified in the analyzed curry sample. These compounds are highly reactive phytochemicalen metabolites and are usually present in the composition of cruciferous vegetables [46]. In addition, they also have interesting properties and bioactivities, mainly antibacterial, antiproliferative, cytotoxic and anticancer effects. On the other hand, carbonyl compounds are present in all the analyzed spices, in greater or lesser amounts, but standing out above all in the cinnamon sample, where the contribution of carbonyl compounds to the total volatile profile was higher than 63%. Cinnamaldehyde (#150) was the most prominent carbonyl compound identified in cinnamon and, although in smaller amounts, was also identified in cumin. In the case of the cinnamon sample, the amount of cinnamaldehyde was very remarkable (6996.9 relative peak area), being 83 times the amount of cinnamaldehyde present in the cumin sample (Table 1). This result obtained in our work agrees with that stated by [PERSON] et al.