Safety evaluation of certain food additives - ipcs inchem

ALKOXY-SUBSTITUTED ALLYLBENZENES 463
Estragole (CAS No. 140-67-0) a (contd)
Section 5:
Essential oil (volume reported by flavour industry, kg)
Section 4:
Range in herb/spice
product (mg/kg) b
Section 3:
% estragole in volatile oil
Section 2:
% volatile oil in herb/
spice product
Section 1:
Product
Estragole
mean
volume from
essential oil
Estragole
upper limit
volume from
essential oil
Estragole
lower limit
volume from
essential oil
Mean USA 2005
(Gavin
et al., 2007)
Upper
limit
Lower
limit
Upper
limit
Mean Mean n Lower
limit
Upper
limit
Lower
limit
Nutmeg 2 16 9
Oregano 0.2 4 2.1 0.91 3 0.13 1.60 2.6 640 191.1
Parsley 0.04 0.08 0.06
Parsley seed 0.06 7 3.53 0.27 1 0.27 0.27 1.08 2.16 1.62 505 1.4 1.4 1.4
Pimento 0.9 4.5 2.7 0.20 1 0.20 0.20 18 90 54 1 474 2.9 2.9 2.9
Rosemary 0.5 2 1.25 1.12 3 0.05 3.00 2.5 600 139.58 5 598 2.8 167.9 62.5
Sage Dalmatian 1 2.8 1.9 0.30 2 0.20 0.40 20 112 57
Savoury summer 0.3 1 0.65 0.15 1 0.15 0.15 4.5 15 9.75 3 0.0 0.0 0.0
Savoury winter 0.5 1.6 1.05 0.49 1 0.49 0.49 24.5 78.4 51.45 15 0.1 0.1 0.1
Tarragon 0.25 2 1.125 44.60 10 0.06 80.02 1.5 16 004 5 017.16 22 0.0 17.6 9.8
96.7 2 044.0 899.4