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Chemical analysis of estragole in fennel based teas and associated safety assessment using the Margin of Exposure (MOE) approach
2014
Food and Chemical Toxicology
This study describes the analysis of estragole in dry fennel preparations and in infusions prepared from them and an associated safety assessment. A wide range of estragole levels of 0.15-13.3 mg/g dry fennel preparation was found. The estragole content in infusions was considerably lower ranging between 0.4 and 133.4 lg/25 mL infusion prepared from 1 g dry material. Infusions prepared from whole fennel fruits contained about 3-fold less estragole compared to infusions prepared from fine cut
doi:10.1016/j.fct.2013.12.035
pmid:24384409
fatcat:b7bdzq6vxjaytkoqx6r3viopvu