Douglas A. Wardle

Effects of Root Drying Temperature and Moisture Content on the Levels of Active Ingredients in Echinacea Roots

ABSTRACT The effects of drying temperature and final moisture contents on the levels of cichoric acid, echinacoside, chlorogenic acid and polysaccharides in roots of Echinacea purpurea, Echinacea angustifolia, and Echinacea pallida were studied. Increases in drying temperature increased the level of cichoric acid in Echinacea purpurea, and Echinacea pallida. Increases in root moisture increased the level of echinacoside in Echinacea angustifolia, and Echinacea pallida, and increased the level of chlorogenic acid in Echinacea angustifolia. Polysaccharide contents were significantly affected by moisture levels only in Echinacea angustifolia, and Echinacea pallida.