Black pepper (Piper nigrum L.), black cumin (Nigella sativa L.) and black cardamom (Amomum subulatum) are considered as important spices, seasoning and folk medicines. They have a diverse range of bioactive compounds, especially for polyphenolic compounds. These polyphenolic compounds contribute to the putative health benefits of these black spices. The purpose of this study was to identify, characterize and quantify the phenolic profile of these black spices using LC-ESI-QTOF/MS and HPLC–PDA and to access their antioxidant potential. The LC-ESI-QTOF/MS analysis led to the identification of 138 phenolic compounds in three black spices. In HPLC–PDA, the p-hydroxybenzoic acid was the most predominant phenolic acid in black pepper and black cumin while diosmin was the most abundant flavonoid in black cardamom (> 20 mg/g). Furthermore, black spices were systematically measured for their TPC, TFC and TTC followed by measurement of their antioxidant activities using DPPH, FRAP and ABTS assays. Black pepper showed the highest TPC, TFC, TTC, DPPH and ABTS activities as compared to other black spices while black cardamom exhibited the highest FRAP activity. The obtained results highlight the importance of these black spices as promising sources of phenolic compounds and they could be potentially utilized in food, feed and nutraceutical industries.

黑胡椒（ Piper nigrum L.）、黑小茴香（ Nigella sativa L.）和黑豆蔻（ Amomum subulatum ）被认为是重要的香料、调味品和民间药物。它们具有多种生物活性化合物，尤其是多酚化合物。这些多酚化合物有助于这些黑色香料的健康益处。本研究的目的是使用 LC-ESI-QTOF/MS 和 HPLC-PDA 来识别、表征和量化这些黑色香料的酚谱，并了解其抗氧化潜力。 LC-ESI-QTOF/MS 分析鉴定出三种黑色香料中的 138 种酚类化合物。在 HPLC-PDA 中，对羟基苯甲酸是黑胡椒和黑孜然中最主要的酚酸，而地奥司明是黑豆蔻中最丰富的黄酮类化合物 (> 20 mg/g)。此外，还系统地测量了黑香料的 TPC、TFC 和 TTC，然后使用 DPPH、FRAP 和 ABTS 测定法测量其抗氧化活性。与其他黑色香料相比，黑胡椒表现出最高的 TPC、TFC、TTC、DPPH 和 ABTS 活性，而黑豆蔻表现出最高的 FRAP 活性。所获得的结果凸显了这些黑色香料作为酚类化合物有前景的来源的重要性，并且它们可以潜在地用于食品、饲料和营养保健品行业。