Retention of caffeic acid derivatives in dried Echinacea purpurea.
Different drying methods were applied to fresh Canadian-grown Echinacea purpurea flowers to determine optimal drying procedures for preserving caffeic acid derivatives. Fresh flowers of E. purpurea were dried by freeze-drying (FD), vacuum microwave drying with full vacuum (VMD), and air-drying (AD) at 25, 40, and 70 degrees C. Using HPLC, chicoric acid and caftaric acid levels were quantitated in dried flowers. These acids were significantly affected by the drying method conditions used. Although significant (p < 0.05) loss of chicoric acid was observed when flowers were stored at high moisture, VMD flowers with a low moisture content retained the highest levels of chicoric acid and caftaric acid similar to FD flowers. Flowers that were AD at 25 degrees C retained about 50%, while those dried by AD at 70 degrees C resulted in the lowest retention of these acids. Although flowers dried by AD at 40 degrees C retained relatively high amounts of chicoric acid and caftaric acid, the time (55 h) required to reach optimal drying was considerably longer than that (47 min) for VMD.
Kim
H O
HO
Food, Nutrition and Health, University of British Columbia, 6650 NW Marine Drive, Vancouver, British Columbia, Canada.
Durance
T D
TD
Scaman
C H
CH
Kitts
D D
DD
D002109:Caffeic Acids / Q000737:chemistry*; D020900:Echinacea / Q000737:chemistry*; D010946:Plants, Medicinal
D002109:Caffeic Acids; C040048:caffeic acid