|Source:||The leaves of Stevia rebaudiana Bertoni.|
|Biological Activity or Inhibitors:|
|Solvent:||Pyridine, Methanol, Ethanol, etc.|
|Storage:||Providing storage is as stated on the product vial and the vial is kept tightly sealed, the product can be stored for up to 24 months(2-8C).
Wherever possible, you should prepare and use solutions on the same day. However, if you need to make up stock solutions in advance, we recommend that you store the solution as aliquots in tightly sealed vials at -20C. Generally, these will be useable for up to two weeks. Before use, and prior to opening the vial we recommend that you allow your product to equilibrate to room temperature for at least 1 hour.
Need more advice on solubility, usage and handling? Please email to: email@example.com
|After receiving:||The packaging of the product may have turned upside down during transportation, resulting in the natural compounds adhering to the neck or cap of the vial. take the vial out of its packaging and gently shake to let the compounds fall to the bottom of the vial. for liquid products, centrifuge at 200-500 RPM to gather the liquid at the bottom of the vial. try to avoid loss or contamination during handling.|
|1 mg||5 mg||10 mg||20 mg||25 mg|
|1 mM||1.0515 mL||5.2575 mL||10.515 mL||21.0301 mL||26.2876 mL|
|5 mM||0.2103 mL||1.0515 mL||2.103 mL||4.206 mL||5.2575 mL|
|10 mM||0.1052 mL||0.5258 mL||1.0515 mL||2.103 mL||2.6288 mL|
|50 mM||0.021 mL||0.1052 mL||0.2103 mL||0.4206 mL||0.5258 mL|
|100 mM||0.0105 mL||0.0526 mL||0.1052 mL||0.2103 mL||0.2629 mL|
Food Chem. 2015 Apr 1;172:1-6.
|Influence of drying method on steviol glycosides and antioxidants in Stevia rebaudiana leaves.[Pubmed: 25442516]|
|The application of different drying conditions (hot air drying at 100 °C and 180 °C, freeze drying and shade drying) on steviol glycosides (stevioside, dulcoside A, rebaudioside A and Rebaudioside C) and antioxidants in Stevia leaves was evaluated. Stevioside, the major glycoside found in fresh leaves (81.2mg/g), suffered an important reduction in all cases, although shade drying was the least aggressive treatment. Considering the antioxidant parameters (total phenols, flavonoids and total antioxidants), the most suitable drying method was hot air at 180 °C, since it substantially increased all of them (76.8 mg gallic acid, 45.1mg catechin and 126 mg Trolox, all equivalent/g Stevia, respectively), with respect to those present in fresh leaves (44.4, 2.5 and 52.9 mg equivalent/g). Therefore, the ideal method for drying Stevia leaves depends on their final use (sweetener or antioxidant), although, hot air at 180 °C is the most recommendable if only one treatment has to be chosen.|