Journal of Food, Agriculture and Environment
Vol 11,
Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255
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Changes in the volatile constituents of the leaves of Stevia rebaudiana Bertoni caused by different drying procedures
Author(s):
Ola Lasekan *,
Kalla Reddi Mohan NaiduRecieved Date: 2013-04-10, Accepted Date: 2013-10-20
Abstract:Changes in the volatile constituents and the structural integrity of dried stevia leaves (Stevia rebaudiana Bertoni) were evaluated. A gas chromatography-mass spectrometry analysis of the compounds revealed a wide variety of various chemical compounds. Among the component compounds, 2 diterpene alcohols, 7 sesquiterpenes, 4 triterpenes, a sesquiterpene oxide and 10 non-terpene compounds were identified. The major compounds were betulin, α-amyrin and the cyclopropyl ursane-type triterpene, 13,27-cycloursan-3-ol, acetate (3β,13β,14β). With the exception of the cyclopropyl ursane-type triterpene, trans-squalene and longifolenaldehyde, oven-drying significantly (P < 0.05) reduced the volatile constituents in the dried leaves. Scanning results showed that oven-drying method significantly affected the structural integrity of the leaves.
Keywords:Stevia leaf,
drying, volatilesJournal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 190-194
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