Safety evaluation of certain food additives - ipcs inchem

ALKOXY-SUBSTITUTED ALLYLBENZENES 471
Safrole (CAS No. 94-59-7) a
Section 5:
Spice (volume reported by flavour
industry, kg)
Section 4:
Range in herb/spice product
(mg/kg) b
Section 3:
% safrole in volatile oil
Section 2:
% volatile oil in herb/
spice product
Section 1:
Product
Safrole
mean
volume
from
spices
Safrole
upper
limit
volume
from
spices
Safrole
lower
limit
volume
from
spices
Mean USA 2005
(Gavin
et al., 2007)
Upper
limit
Lower
limit
Upper
limit
Mean Mean n Lower
limit
Upper
limit
Lower
limit
Anise (star) 5 9 7 0.14 1 0.14 0.14 70 126 98 2 180 0.2 0.3 0.2
Aniseed 1 6 3.5 0.53 1 0.53 0.53 53 318 185.5 0.0 0.0 0.0
Cassia 0.3 3 1.65 0.01 2 0.01 0.01 0.3 3.00 1.65 1 0.0 0.0 0.0
Cinnamon 0.07 4 2.035 0.14 3 0.01 0.35 0.07 140.00 28.49 2 285 285 0.2 319.9 65.1
Cloves 14 20 17
Coriander seed 0.2 4 2.1 0.01 1 0.01 0.01 0.2 4.00 2.10 282 962 0.1 1.1 0.6
Mace 4 17 10.5 1.05 2 0.20 1.90 80 3 230.00 1 102.50 11 640 0.9 37.6 12.8
Nutmeg 2 16 9 2.33 19 0.10 18.00 20 28 800 2 099.37 187 624 3.8 5 403.6 393.9
Pepper black 0.4 7 3.7 0.10 1 0.10 0.10 4 70 37 11 859 347 47.4 830.2 438.8
Pimento 0.9 4.5 2.7 0.000 4 4 0.000 1 0.000 5 0.01 0.05 0.11 98 368 0.0 0.0 0.0
6 592.7