Dietary salicylates in herbs and spices
Danuta Gajewska1, Paulina Katarzyna Kęszycka1, Michał Szkop2
1Department of Dietetics, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Nowoursynowska 159, 02-776 Warsaw, Poland. paulina_keszycka@sggw.pl.
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.
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