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Planta Med 2000; 66(1): 54-56
DOI: 10.1055/s-2000-11111
Original Paper
Georg Thieme Verlag Stuttgart · New York

Alkamide Levels in Echinacea purpurea: Effects of Processing, Drying and Storage

Nigel B. Perry1,*, John W. van Klink1 , Elaine J. Burgess1, and, Graeme A. Parmenter2
  • 1 Plant Extracts Research Unit, New Zealand Institute for Crop & Food Research Ltd, University of Otago, Dunedin, New Zealand
  • 2 New Zealand Institute for Crop & Food Research Ltd, Invermay Agricultural Research Centre, Mosgiel, New Zealand
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Publication History

Publication Date:
31 December 2000 (online)

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Abstract

The effects of processing, drying, and storage time and temperature on alkamide levels in Echinacea purpurea roots are described. Chopping altered the levels of some alkamides slightly, whereas drying had no effect. Levels of all alkamides fell by over 80 % during storage at 24 °C for 64 weeks. Alkamide levels also dropped significantly during storage at − 18 °C.

Key words

Echinacea purpurea - Asteraceae - alkamides - processing - storage

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Dr Nigel Perry

Plant Extracts Research Unit

New Zealand Institute for Crop & Food Research Ltd

University of Otago

P.O. Box 56

Dunedin

New Zealand

Email: perryn@crop.cri.nz

Phone: +64-3 479 8543