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Alkamide levels in Echinacea purpurea: effects of processing, drying and storage
N B Perry1, J W van Klink, E J Burgess
1Plant Extracts Research Unit, New Zealand Institute for Crop & Food Research Ltd, University of Otago, Dunedin, New Zealand. perryn@crop.cri.nz
Planta Medica
|March 8, 2000
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.