Black Pepper

Salicylate level: Low Salicylates, levels at 1.00-2.49 mg/kg
Salicylate Amount: <0.2 Acetylsalicylic acid mg/kg
1.18 Salicylic acid mg/kg
Value Tested: Free salicylates
Category Type: Spices and flavors

About the source

Listing type: Research test
Method: HPLC method with fluorescence detection
Original value: <0.2 Free Acetylsalicylic Acid mg/kg
1.18 Free Salicylic Acid mg/kg
Full Citation:

Venema DP, Hollman PCH, Janssen KPLTM, Katan MB. 1996. Determination of acetylsalicylic acid and salicylic acid in foods, using HPLC with fluorescence detection. J Agric Food Chem. 44(7):1762–1767. doi:10.1021/jf950458y.