Stabilization of Caffeic Acid Derivatives in Echinacea purpurea L. Glycerin Extract

Abstract

Recent work has shown that enzymatic degradation and oxidation of cichoric acid and other caffeic derivatives occurs in Echinacea preparations. However, very little is known as to the means of stabilizing these phytopreparations. To stabilize the glycerin extract of Echinacea purpurea, we have evaluated the effects of 3 natural antioxidants (citric acid, malic acid, and hibiscus extract) on the stability of the major caffeic acid derivatives (caftaric acid, caffeic acid, cichoric acid, and 2-O-feruloyl-tartaric acid). Chlorogenic acid, which normally occurs in an ethanol extract of E. purpurea, was not present in the glycerin extract. The caffeic acid derivatives, with the exception of 2-O-feruloyl-tartaric acid, were subject to degradation in the control sample. 2-O-Feruloyl-tartaric acid was stable during the whole testing period. All antioxidant treatments greatly improved the stability of caffeic acid derivatives. Stability was dependent upon the concentration of antioxidant added.

Increase in insulin sensitivity by the association of chicoric acid and chlorogenic acid contained in a natural chicoric acid extract (NCRAE) of chicory (Cichorium intybus L.) for an antidiabetic effect

“…Most of the peaks showed absorbance spectra with two bands at 220-245 nm and 315-335 nm separated by a shoulder at 290-300 nm, which were characteristic of hydroxycinnamic acids (P1 to P9, P12 to P16, P19 to P22 . This fragmentation behavior was in accordance with previous reports (Bergeron et al, 2002;Schultz et al, 2005). Peak 7 was positively identified as L-chicoric acid using pure standard.…”

Filamentous fungi from Plantago lanceolata L. leaves: Contribution to the pattern and stability of bioactive metabolites

“…Acteoside decomposition was quantified from samples, the results are plotted in (Obied et al, 2005), who found that oxygen was essential for acteoside degradation in an olive mill waste model system, and phenolic compounds' recovery could be enhanced by addition of the antioxidant sodium metabisulphite. Antioxidants were also shown to inhibit decomposition of CA derivates in Echinacea (Chantal Bergeron, 2002).…”

Chicoric acid levels in commercial basil (Ocimum basilicum) and Echinacea purpurea products

“…For example, extracts and capsules from Echinacea contained similar or higher concentrations and proportions of caftaric acid than measured in fresh Echinacea tissues and lower concentrations and proportions of chicoric acid. Variation in chicoric acid concentrations among E. purpurea products has been reported and it is hypothesized that low concentrations of chicoric acid in processed products result from degradation and oxidation occurring during all production steps after harvest (Bergeron et al, 2002;Perry et al, 2001;Wills & Stuart, 2000). Bergeron et al (2002) demonstrated chicoric acid rapidly degraded in E. purpurea root extracts during a four month storage period (reduction of >80% compared to initial levels at time zero) held at 25°C and degradation could be minimized with the addition of citric acid, malic acid, or a Hibiscus flower preparation.…”