Influence of germicidal ultraviolet radiation UV-C on the quality of Apiaceae spices seeds

Chemical and Biological Technologies in Agriculture

Table 3 Total phenolic content (mg chlorogenic acid/100 g) of anise, fennel, caraway, and cumin stored for 30 days after different UV-C exposure durations

Exposure time (min)	Anise	Fennel	Caraway	Cumin
0	216.0 ± 2.1 ef	114.5 ± 0.9 c	26.0 ± 0.6 d	5.75 ± 0.35 h
5	213.5 ± 1.4 f	114.5 ± 0.7 c	26.0 ± 1.1 d	4.70 ± 0.28 h
10	221.5 ± 2.3 def	121.5 ± 1.1 c	31.5 ± 1.3 d	9.75 ± 0.35 ef
15	227.0 ± 2.8 de	119.5 ± 0.5 c	42.5 ± 0.5 c	11.25 ± 1.06 bc
20	245.0 ± 1.4 b	134.0 ± 1.7 b	54.0 ± 0.4 b	10.35 ± 0.91 ce
25	257.0 ± 0.7 a	145.0 ± 0.95 a	60.0 ± 0.7 ab	12.75 ± 0.35 a
30	240.0 ± 2.8 bc	143.0 ± 1.3 a	63.5 ± 0.8 a	10.0 ± 0.0 ce
35	244.0 ± 2.8 b	132.5 ± 0.4 b	62.5 ± 0.9 a	12.0 ± 2.82 ab
40	232.0 ± 2.8 cd	135.0 ± 1.6 b	54.0 ± 1.1 b	8.50 ± 0.70 fg
45	205.8 ± 1.4 g	120.0 ± 0.2 c	41.5 ± 1.3 c	7.50 ± 0.70 g

Data were expressed by mean ± standard deviation (SD); means within columns followed by the different lowercase letters indicate significant differences (P ≤ 0.05). HSD at a 5% significance level was 11.17, 7.65, 8.31, and 1.4 for anise, fennel, caraway, and cumin, respectively