Thyme

Salicylate level: Very High Salicylates 10.0mg/kg and higher
Salicylate Amount: 12.8 Salicylic acid mg/kg
Value Tested: Free salicylates, Bound salicylates
Category Type: Spices and flavors

About the source

Listing type: Research test
Method: HPLC method with fluorescence detection
Original value: 12.8 Free-Plus-Bound 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. http://dx.doi.org/10.1021/jf950458y.