Issue 11, 2019

Dietary salicylates in herbs and spices

Abstract

The aim of this study was to determine dietary salicylate content in selected culinary herbs and spices, using the RP-HPLC method with fluorescence detection. The highest concentrations of salicylates were found in dried basil and cumin, followed by dried oregano and cloves. Our research contributes to the global database of salicylate content in food products.

Graphical abstract: Dietary salicylates in herbs and spices

Article information

Article type
Communication
Submitted
25 Jul 2019
Accepted
23 Sep 2019
First published
30 Sep 2019

Food Funct., 2019,10, 7037-7041

Dietary salicylates in herbs and spices

D. Gajewska, P. K. Kęszycka and M. Szkop, Food Funct., 2019, 10, 7037 DOI: 10.1039/C9FO01660K

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