Naturally occurring dietary salicylates: A closer look at common Australian foods

Sreepurna Malakar, Peter R. Gibson, Jacqueline S. Barrett, Jane G. Muir

Research output: Contribution to journalArticleResearchpeer-review

11 Citations (Scopus)

Abstract

Dietary salicylates may have similar benefits and/or adverse symptoms as documented for Aspirin. To develop dietary strategies, data on salicylate content of food is essential, but the available literature is limited and controversial. Hence the aims of this study are to apply and validate a reliable methodology to determine the salicylate content of common foods, and compare with recently published data. Gas chromatography-mass spectrometry (GC–MS) was used with SA-d6 (deuterated salicylic acid) as an internal standard to analyse 112 common Australian food items pooled from ten different sources. Technical sextuplicates show a coefficient of variation of 3.03%. SA content ranged from 1.28–26.93 (vegetables), 2.13–36.90 (fruits), 2.80–604.97 (herbs/spices) and 2.04–51.48 (beverages) mg/kg. SA was undetected in oils, sugars and cereals analysed. The results reveal inconsistencies within the extant literature and a pressing need for further research extending the analysis to a broader range of food items.

Original languageEnglish
Pages (from-to)31-39
Number of pages9
JournalJournal of Food Composition and Analysis
Volume57
DOIs
Publication statusPublished - 1 Apr 2017

Keywords

  • Cereals
  • Diet
  • Food analysis
  • Food composition
  • Fruits
  • Gas chromatography-mass spectrometry
  • Herbs
  • Salicylates
  • Spices
  • Sugar
  • Vegetables

Cite this