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Dietary salicylates in herbs and spices

Abstract

The aim of this study was to determine dietary salicylates 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 makes a contribution to the global database of the content of salicylates in food products.

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Publication details

The article was received on 25 Jul 2019, accepted on 23 Sep 2019 and first published on 30 Sep 2019


Article type: Communication
DOI: 10.1039/C9FO01660K
Food Funct., 2019, Accepted Manuscript

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    Dietary salicylates in herbs and spices

    D. Gajewska, P. Kęszycka and M. Szkop, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C9FO01660K

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