Table 13.

Compositional data, intake values, reference points and margin of exposure (MOE) for the individual components of turmeric tincture classified according to assessment groupsa

Tincture composition			Exposure		Hazard characterisation		Risk characterisation
Assessment group	FLAVIS‐No	Max conc. in the tincture	Max Feed conc.	Intake	Cramer class	NOAELb	MOE	MOET
Constituent	–	% (w/w)	mg/kg	mg/kg bw	–	mg/kg bw	–	–
Curcuminoids		0.0861	1.309	0.103		250	2,427
Essential oil		0.1658	2.5202	0.1991
1,8‐Cineole	03.001	0.0117	0.1772	0.0140	II	562.5	40,176
α‐Terpineol	02.014	0.00095	0.0144	0.0011	I	250	220,224
α‐Farnesene	01.040	0.00032	0.0048	0.0004	I	44	116,278
ar‐turmerone	–	0.0547	0.8313	0.0657	II	310 c	4,721
Turmerone	–	0.0315	0.4886	0.0386	II	310	8,031
β‐Turmerone	–	0.0239	0.3640	0.0288	I	310	10,780
								2,230

FLAVIS No: EU Flavour Information System number; NOAEL: no observed adverse effect level; MOE: margin of exposure; MOET: combined margin of exposure.

^aIntake calculations for the individual components are based on the use level of 1.52 g/kg in feed for chickens for fattening, the species with the highest ratio of feed intake/body weight. The MOE for each component is calculated as the ratio of the reference point (NOAEL) to the intake. The combined margin of exposure (MOET) is calculated for each assessment group as the reciprocal sum of the reciprocals of the MOE of the individual substances.

^bvalues in bold refer to those components for which the NOAEL value was available, other values (plain text) are NOAELs extrapolated by using read‐across.

^cNOAEL derived from the 90‐day study with the essential oil.