## 3 Results and Discussion
### Lipid Oxidation
#### 3.2.1 Content of CDs
\begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline
**Phenolic Compounds** & **Nuttmeg** & **Allspice** & **Bay Leaf** & **Black Seed** & **Cloves** & **Caraway** & **Cardamom** \\ \hline protocaethic acid & 0.23 \({}^{\mathrm{a}}\) & 0.36 \({}^{\mathrm{a}}\) & \(<\)LOD & 1.26 \({}^{\mathrm{a}}\) & 79.57 \({}^{\mathrm{c}}\) & 0.22 \({}^{\mathrm{a}}\) & 12.57 \({}^{\mathrm{b}}\) \\
2.5-dihydroxy/droxybenzoic acid & \(<\)LOD & \(<\)LOD & 16.52 \({}^{\mathrm{a}}\) & 1.23 \({}^{\mathrm{b}}\) & 1.33 \({}^{\mathrm{c}}\) & \(<\)LOD & 0.23 \({}^{\mathrm{a}}\) \\
4-hydroxybenzoic acid & 0.19 \({}^{\mathrm{a}}\) & \(<\)LOD & 36.50 \({}^{\mathrm{c}}\) & \(<\)LOD & 0.12 \({}^{\mathrm{d}}\) & 10.69 \({}^{\mathrm{b}}\) & 2.36 \({}^{\mathrm{a}}\) \\ gallic acid & 10.24 \({}^{\mathrm{c}}\) & \(<\)LOD & \(<\)LOD & \(<\)LOD & 0.36 \({}^{\mathrm{a}}\) & 0.16 \({}^{\mathrm{a}}\) & 1.39 \({}^{\mathrm{b}}\) \\ syryngic acid & 10.84 \({}^{\mathrm{c}}\) & 0.75 \({}^{\mathrm{ab}}\) & 0.66 \({}^{\mathrm{ab}}\) & 12.66 \({}^{\mathrm{d}}\) & 1.22 \({}^{\mathrm{b}}\) & \(<\)LOD & \(<\)LOD \\ t-cinamic acid & 3.95 \({}^{\mathrm{b}}\) & 0.00 & 19.62 \({}^{\mathrm{c}}\) & \(<\)LOD & 29.50 \({}^{\mathrm{d}}\) & 6.58 \({}^{\mathrm{c}}\) & 1.49 \({}^{\mathrm{a}}\) \\ caffe acid & 2.30 \({}^{\mathrm{a}}\) & \(<\)LOD & \(<\)LOD & \(<\)LOD & 52.90 \({}^{\mathrm{b}}\) & 59.30 \({}^{\mathrm{c}}\) & \(<\)LOD \\ p-coumaric acid & \(<\)LOD & \(<\)LOD & \(<\)LOD & 29.54 \({}^{\mathrm{b}}\) & 5.30 \({}^{\mathrm{a}}\) & \(<\)LOD & \(<\)LOD \\ fertile acid & \(<\)LOD & \(<\)LOD & 0.23 \({}^{\mathrm{a}}\) & \(<\)LOD & 2.10 \({}^{\mathrm{b}}\) & \(<\)LOD & \(<\)LOD \\ sinapic acid & 0.22 \({}^{\mathrm{a}}\) & 0.06 \({}^{\mathrm{a}}\) & 1.95 \({}^{\mathrm{a}}\) & 3.45 \({}^{\mathrm{a}}\) & \(<\)LOD & 0.59 \({}^{\mathrm{b}}\) & 1.46 \({}^{\mathrm{c}}\) \\ chlorogenic acid & 0.06 \({}^{\mathrm{a}}\) & 0.49 \({}^{\mathrm{a}}\) & 0.56 \({}^{\mathrm{a}}\) & 0.37 \({}^{\mathrm{a}}\) & 10.20 \({}^{\mathrm{b}}\) & 0.11 \({}^{\mathrm{a}}\) & 0.46 \({}^{\mathrm{a}}\) \\ \hline total phenolic acids & 27.97 \({}^{\mathrm{b}}\) & 1.16 \({}^{\mathrm{a}}\) & 75.47 \({}^{\mathrm{d}}\) & 48.14 \({}^{\mathrm{c}}\) & 212.4 \({}^{\mathrm{e}}\) & 77.52 \({}^{\mathrm{d}}\) & 19.50 \({}^{\mathrm{b}}\) \\ \hline eriodictyol & 0.26 \({}^{\mathrm{a}}\) & \(<\)LOD & 0.45 \({}^{\mathrm{b}}\) & \(<\)LOD & \(<\)LOD & 1.13 \({}^{\mathrm{c}}\) & 0.22 \({}^{\mathrm{a}}\) \\ apigenin & 12.83 \({}^{\mathrm{c}}\) & 0.36 \({}^{\mathrm{a}}\) & 12.65 \({}^{\mathrm{c}}\) & \(<\)LOD & 0.07 \({}^{\mathrm{a}}\) & 0.06 \({}^{\mathrm{a}}\) & 6.33 \({}^{\mathrm{b}}\) \\ luteolin & 0.23 \({}^{\mathrm{a}}\) & 0.36 \({}^{\mathrm{a}}\) & 10.54 \({}^{\mathrm{b}}\) & 19.50 \({}^{\mathrm{c}}\) & 0.06 \({}^{\mathrm{a}}\) & 12.36 \({}^{\mathrm{b}}\) & 27.50 \({}^{\mathrm{d}}\) \\ catechin & 57.20 \({}^{\mathrm{b}}\) & 0.23 \({}^{\mathrm{a}}\) & 1.26 \({}^{\mathrm{a}}\) & \(<\)LOD & 0.39 \({}^{\mathrm{a}}\) & \(<\)LOD & 1.68 \({}^{\mathrm{a}}\) \\ ruitin & \(<\)LOD & 7.25 \({}^{\mathrm{c}}\) & 1.95 \({}^{\mathrm{b}}\) & 0.13 \({}^{\mathrm{a}}\) & \(<\)LOD & \(<\)LOD & \(<\)LOD \\ kaempfer & 0.44 \({}^{\mathrm{a}}\) & 10.65 \({}^{\mathrm{c}}\) & 0.11 \({}^{\mathrm{a}}\) & 4.52 \({}^{\mathrm{b}}\) & 0.05 \({}^{\mathrm{a}}\) & 0.26 \({}^{\mathrm{a}}\) & \(<\)LOD \\ \hline \hline \multicolumn{10}{l}{All values are mean of the three replicates. \({}^{\mathrm{(a-e)}}\) means with the same superscript within the same row are not different (\(p>0.05\), Duncans’s test). LOD—limit of detection.} \\ \end{tabular}
\end{table} 
Table 2: UPLC analysis of phenolic compounds in spice extracts (mg/kg DW). chilled storage, it was proved that black seed extract reduced CD formation in the higher extent (from 0.07% to 0.16%) than cloves (from 0.11% to 0.17%) and allspice (from 0.10% to 0.20%), when comparing to control (CD values from 0.11% to 0.23%), [13].