Effect of different drying techniques on the volatile compounds, morphological characteristics and thermal stability of Stevia rebaudiana Bertoni leaf was written by Gasmalla, Mohammed Abdalbasit A.;Tessema, Habtamu A.;Alahmed, Kamal;Hua, Xiao;Liao, Xiangru;Yang, Ruijin. And the article was included in Tropical Journal of Pharmaceutical Research in 2017.Related Products of 3386-33-2 This article mentions the following:
Purpose: To examine the volatile compounds, thermal stability and morphol. characteristics of stevia (Stevia rebaudiana Bertoni) leaves after sun, oven and microwave drying. Methods: Gas chromatog.-mass spectrometry with a spectral anal. manager was used to sep. the volatile compounds Dried stevia leaf powder was characterized morphol. by SEM while thermal properties were determined by differential scanning calorimetry (DSC). Results: The plant material contained large amounts of spathulenol and caryophyllene oxide. The main compounds were 1-docosanol and hexanoic acid; trans-β-ionone, 5-methylundecane, 2,5,6- trimethyldecane, (+) spathulenol, propanoic acid and 1-chlorononadecane. The surface of the dried leaf powder varied with the treatment applied. Following microwave drying, the particles were even, regular, and compact while the sun- and oven dried particles resembled angular bricks. All samples exhibited a strong endothermic response, indicating stability up to 150 °C; from 150 to 200 °C, thermal decomposition occurred. Conclusion: Drying method has a significant effect on the structure, thermal stability and volatile compounds contents of stevia leaves. All drying methods examined in this study have potential applications in the preparation of stevia as a functional ingredient for the food and pharmaceutical industries. In the experiment, the researchers used many compounds, for example, 1-Chlorooctadecane (cas: 3386-33-2Related Products of 3386-33-2).
1-Chlorooctadecane (cas: 3386-33-2) belongs to organic chlorides. Chlorination modifies the physical properties of hydrocarbons in several ways. These compounds are typically denser than water due to the higher atomic weight of chlorine versus hydrogen. Organochlorine compounds are lipophylic, meaning they are more soluble in fat than in water. This gives them a high tenancy to accumulate in the food chain (biomagnification).Related Products of 3386-33-2
Referemce:
Chloride – Wikipedia,
Chlorides – an overview | ScienceDirect Topics