Echinacea as a Functional Food Additive

Several reports have recently been published on the in vivo (Sloley et al., 2001—see section IV, subsection 3) and in vitro (Hu and Kitts, 2000 Rininger et al., 2000) antioxidant activity. Hu and Kitts (2000) found that a methanol extract of E. pallida had a higher antioxidant activity than E. purpurea and E. angustifolia. In addition, the relationship between CAP and antioxidant activity was established. The CAP concentrations of 2.61, 1.11, and 0.49% were found in E. pallida, E. angustifolia, and E. purpurea, 

A second study involved the addition of hexane and ethanol extracts of E. purpurea and E. angustifolia to stripped com oil (50°C) and oxidation 

9 Sunflower oil stability (induction time (IT) sample/IT control) under Rancimat (110°C) conditions and in the presence of ground Echinacea (0.05-1%) E. purpurea herb (EPH) and root (EPR), and E. angustifolia herb (EAH) and root (EAR). 

In addition to oil-stability evaluations, AA retention was evaluated in orange juice treated with E. purpurea and E. angustifolia extracts and stored at room temperature. Our initial studies at North Dakota State University showed that the addition of ground Echinacea plant tissue was ineffective at preventing AA loss. For example, only 8% of the AA remained after 48 h in the orange juice treated with dried aerial parts. A 30% loss of AA after 48 h was found in the control juice. In contrast, 91 and 94% of AA was retained in the orange juice treated with ethanol extracts of the aerial parts and roots, respectively. In a subsequent study, 

10 Peroxide values of com oil treated with various Echinacea extracts and concentration (0.05 and 0.5%). Hexane extracts of E. purpurea herb (PHH) and root (PRH). Ethanol extracts of E. purpurea herb (PHE) and root (PRE). Hexane extracts of E. angustifolia herb (AHH). Ethanol extracts of E. angustifolia herb (AHE) and root (ARE). 

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