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Issue 11, 2019
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Dietary salicylates in herbs and spices

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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

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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., 2019,10, 7037-7041

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    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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