Table 2 Data extracted based on the research objectives of the study

(Andic et al. 2010)

Türkiye

Herby cheese/12 Months

N = 30

360.3 ± 46.3 (SE)

mg/kg

Sheep

HPLC–DAD

(Bozkurt & Altun 2021)

Türkiye

Dry-salted Van herby cheese

Brine-salted

Dry-salted (N = 49):

419.4 ± 330.7

Brine-salted (N = 48): 228.7 ± 340.3 mg/kg

Sheep

HPLC–DAD

(Forzale et al. 2011)

Italy

Soft pecorino cheeses (SP)

semi-hard pecorino cheeses (SHP)

SP (N = 8): 27.13 ± 37.58

SHP (N = 7): 125.64 ± 114.54 mg/kg

Sheep

HPLC–UV

(Grootveld et al. 2020)

UK

Soft cheese

N = 5

69.4 ± 42.5 mg/kg

Cow

LC–MS/MS

(Kandasamy et al. 2021)

Korea

Semi-hard Gouda

N = 4

59.3 ± 70.77 mg/kg

Cow

HPLC–DAD

(Mohammadi et al. 2017)

Iran

Lighvan cheese

N = 3

3.23 ± 0.16 mg/kg

Sheep

GC–MS

(Laleye et al. 1987)

Canada

Cheddar cheese

N = 18

0.32 ± 0.12 (se)

-

GC–FID

(Pachlová et al. 2016)

Czech Republic

Lyophilised cheese

N = 2

22.9 ± 1.34 mg/kg

Cow

HPLC–UV

(Pleva et al. 2014)

Czech Republic

Soft smear-ripening acid cheese

N = 6

1398 ± 76.9 mg/kg

-

HPLC–UV

(Poveda et al. 2016)

Spain

Goat cheese

N = 3

8.6 ± 1.2 mg/kg

Goat

HPLC–UV

(Pekcici et al. 2021)

Türkiye

Cottage cheese

N = 3

54.45 ± 0.17 mg/kg

-

HPLC–fluorescence detector

(Buňková et al. 2013)

Czech Republic

Pasteurised ewe’s milk cheeses: 1/114.7 ± 8.0 (N = 2)

Goat’s milk cheeses: 1/10.7 ± 0.5(N = 6)

cow’s milk cheeses (Pasta): 1/25.8 ± 1.5 (N = 5)

HPLC–UV

(Spizzirri et al. 2013)

Italy

Parmigiano Reggiano

N = 3

124.5 ± 4.1 mg/kg

Cow

LC–ELSD

Pecorino Romano PDO (Brunelli)

N = 3

116.7 ± 4.1 mg/kg

Sheep

Ripened goat cheese (San Lorenzo)

N = 3

10.1 ± 1.8 mg/kg

Goat

(Standarová et al. 2010)

Czech Republic

Olomouc curd cheese

N = 6

6week: 243 ± 17.0

7week: 190 ± 90.3 mg/kg

Sheep

HPLC–UV

(Zazzu et al. 2019)

Italy

Fiore Sardo cheese

N = 36

350 ± 300 mg/kg

Sheep

RP–HPLC–DAD