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Planta Med. 2000 Feb;66(1):54-6.

Alkamide levels in Echinacea purpurea: effects of processing, drying and storage.

Author information

1
Plant Extracts Research Unit, New Zealand Institute for Crop & Food Research Ltd, University of Otago, Dunedin, New Zealand. perryn@crop.cri.nz

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 degrees C for 64 weeks. Alkamide levels also dropped significantly during storage at -18 degrees C.

PMID:
10705735
DOI:
10.1055/s-2000-11111
[Indexed for MEDLINE]

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