Effect of temperature on stability of marker constituents in Echinacea purpurea root formulations. |
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Authors: | J Livesey D V Awang J T Arnason W Letchamo M Barrett G Pennyroyal |
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Institution: | Ottawa-Carleton Institute of Biology, Department of Biology, University of Ottawa, Ontario, Canada. |
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Abstract: | Stability of an alkamide and a phenolic phytochemical marker in a hydro-alcoholic extract of Echinacea purpurea root and a dried powder prepared by evaporation of the extract was assessed in storage for 7 months at three temperature regimes: -20, 25 and 40 degrees Celsius. In the extract, the major alkamide, dodeca-2E, 4E, 8Z, 10E/Z-tetraenoic acid isobutyl amide, was not significantly affected by storage at any of the temperatures, but cichoric acid content declined as significantly (P = 0.05) at both 25 degrees C and 40 degrees C as compared to low-temperature storage. In the powder, the major alkamide showed a significantly reduced level at 25 degrees C and 40 degrees C while cichoric acid did not decline significantly. These results suggest that more attention should be given to the effect of formulation and temperature on storage of Echinacea products. |
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