title: Alkamide levels in Echinacea purpurea: effects of processing, drying and storage.
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.
authors.affiliation: Plant Extracts Research Unit, New Zealand Institute for Crop & Food Research Ltd, University of Otago, Dunedin, New Zealand. perryn@crop.cri.nz
authors.forename: N B
authors.initials: NB
authors.lastname: Perry
authors.forename: J W
authors.initials: JW
authors.lastname: van Klink
authors.forename: E J
authors.initials: EJ
authors.lastname: Burgess
authors.forename: G A
authors.initials: GA
authors.lastname: Parmenter
mesh_terms: D000577:Amides / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D020900:Echinacea / Q000737:chemistry*; D010946:Plants, Medicinal; D013048:Specimen Handling
chemical_list: D000577:Amides