Dietary salicylates in herbs and spices.

Danuta Gajewska Paulina Katarzyna KęszyckaMichał Szkop

Published in: Food & function (2019)

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.

Keyphrases

ms ms
emergency department
high performance liquid chromatography
solid phase extraction
high resolution
essential oil
electronic health record
drug induced