Dietary salicylates in herbs and spices

Gajewska, Danuta; Kęszycka, Paulina Katarzyna; Szkop, Michał

Dietary salicylates in herbs and spices

2019

Gajewska, Danuta | Kęszycka, Paulina Katarzyna | Szkop, Michał

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.

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AGROVOC Keywords

basil cloves cumin databases fluorescence foods oregano salicylates

Bibliographic information

Published in

Food & function

Volume 10 Issue 11 Pagination 7037 - 7041 ISSN 2042-650X

Publisher

The Royal Society of Chemistry

Other Subjects

Reversed-phase high performance liquid chromatography

Language

English

Type

Journal Article; Text

In AGRIS since: 2024-02-28

Format: MODS

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This bibliographic record has been provided by National Agricultural Library

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DOI DOI http://dx.doi.org/10.1039/c9fo01660k

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Dietary salicylates in herbs and spices

2019

AGROVOC Keywords

Bibliographic information