Effect of temperature on stability of marker constituents in Echinacea purpurea root formulations.
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.
Livesey
J
J
Ottawa-Carleton Institute of Biology, Department of Biology, University of Ottawa, Ontario, Canada.
Awang
D V
DV
Arnason
J T
JT
Letchamo
W
W
Barrett
M
M
Pennyroyal
G
G
D002109:Caffeic Acids; D002726:Chlorogenic Acid / Q000031:analogs & derivatives* / Q000737:chemistry; D002851:Chromatography, High Pressure Liquid; D004355:Drug Stability; D004356:Drug Storage; D020900:Echinacea / Q000737:chemistry*; D005231:Fatty Acids, Unsaturated / Q000737:chemistry; D005615:Freezing; D010936:Plant Extracts / Q000737:chemistry; D018517:Plant Roots / Q000737:chemistry; D010946:Plants, Medicinal / Q000737:chemistry*; D053284:Polyunsaturated Alkamides; D013386:Succinates; D013644:Tartrates / Q000737:chemistry; D013696:Temperature; D013997:Time Factors
C452804:2,4,8,10-dodecatetraenoic acid isobutylamide; D002109:Caffeic Acids; D005231:Fatty Acids, Unsaturated; D010936:Plant Extracts; D053284:Polyunsaturated Alkamides; D013386:Succinates; D013644:Tartrates; D002726:Chlorogenic Acid; C100435:chicoric acid