*3.5. TPC of Spice Extracts*

The TPC in spice extracts was analyzed through the Folin-Ciocalteu method, and varied from 7.35 to 485 mg GAE/g DW extract powder (Table 4). The highest TPC was observed in the extract of female clove, followed by semen alpiniae katsumadai, male colve, red pepper, and fructus amomi, and the TPC values were 485 ± 18.5, 473 ± 8.67, 424 ± 14.9, 378 ± 3.52, and 360 ± 6.80 mg GAE/g DW extract powder, respectively. Additionally, the lowest TPC was found in the extract of dried lemon (7.35 mg GAE/g DW), consistent with the results of antioxidant activity.
