Safety evaluation of certain food additives - ipcs inchem

474 ALKOXY-SUBSTITUTED ALLYLBENZENES
Myristicin (CAS No. 607-91-0) a
Section 5:
Spice (volume reported by flavour industry, kg)
Section 4:
Range in herb/spice
product (mg/kg) b
Section 3:
% myristicin in volatile oil
Section 2:
% volatile oil in herb/spice
product
Section 1:
Product
Myristicin
mean
volume
from
spices
Myristicin
upper limit
volume
from
spices
Myristicin
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
Aniseed 1 6 3.5 0.19 5 0.01 0.82 1.0 492 66.50 0.0 0.0 0.0
Celery seed 1.5 3 2.25 0.44 3 0.00 1.20 0.0 360 99 398 734 0.0 143.5 39.5
Cinnamon 0.07 4 2.035
Cloves 14 20 17
Coriander seed 0.2 4 2.1 0.01 4 0.01 0.05 0.2 20 2.1 282 962 0.1 5.7 0.6
Dill weed 0.2 2 1.1 0.82 12 0.01 3.20 0.20 640 90.2 33 975 0.0 21.7 3.1
Mace 4 17 10.5 3.22 8 1.30 6.20 520.0 10 540 3 381 11 640 6.1 122.7 39.4
Nutmeg 2 16 9 5.88 22 0.50 14.0 100.0 22 400 5 292 187 624 18.8 4 202.8 992.9
Parsley 0.04 0.08 0.06 26.0 8 13.0 36.0 52.0 288 156 271 350 14.1 78.1 42.3
Parsley seed 0.06 7 3.53 46.0 37 2.40 77.0 14.4 53 900 16 238
4 574.6