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a b s t r a c tThe present study evaluated the effect of thermal (temperature) and thermochemical (temperature þ oregano essential oil (EO)) inactivation of Bacillus coagulans spores in Nutrient Broth (NB) adjusted at 4 Brix and pH of 4.2. Thermal treatments included temperatures between 95 and 103 C. For thermochemical treatment, first temperature was fixed at 100 C and EO concentration varied between 250 and 1000 mg/g. Thermochemical treatment significantly reduced the time needed to reduce a 6 log level of spores compared to thermal treatment, for example around 1.4 min with 400 mg/g of EO. Then, EO concentration was fixed at 400 mg/g and temperature varied between 90 and 100 C. Although the first results showed a faster spore reduction with 500 mg/g, the fixed EO concentration was 400 mg/g, since it represents a lower organoleptic impact and also a significant reduction in the spores' resistance.For instance, at 97 C and 400 mg/g, about 4.3 min was needed to reduce the spores in 6 log, without the EO this time was 5.0 min. These findings indicate that oregano EO may be used to render B. coagulans spores more susceptible to the lethal effect of heat.

Alpinia zerumbet (Zingiberaceae) is cultivated in several tropical areas. It has a high value all over the world as a spice in culinary preparations and for its medicinal properties. The composition of the essential oil obtained by simultaneous distillation-extraction (SDE) and hydrodistillation (HD) from fresh leaves of A. zerumbet was analyzed by GC-MS. In both samples the main constituents were terpinen-4-ol, 1,8-cinole, sabinene and γ-terpinene together with caryophyllene and caryophyllene oxide sesquiterpenes. However, individual percentage values of compounds varied between the methods. The components camphene (0.3 %), p-2-mentha-4(8)-diene (1.4 %) and trans-sabinene hydrate (1.0 %) were obtained only by SDE. Static-headspace (S-HS) was for the first time used to analyze the aroma from fresh leaves of A. zerumbet. Sabinene, 1,8 cineole and γterpinene were the main terpenes detected through S-HS. Flower oil was extracted by HD method, and the major components identified were 1,8 cineole (15.5 %), γ-terpinene (13.1 %) and terpinen-4ol (42.3 %). There was a predominance of monoterpenes.

Recebido em 2/5/06; aceito em 6/10/06; publicado na web em 28/5/07Phenolic contents of extracts of Syzygium cumini leaves, collected monthly over a one-year period, were quantitatively determined by the modified Folin-Ciocalteau method. Extracts and tannin-free fractions were assayed by their potential to inhibit mouse paw edema induced by C48/80. HPLC showed high molecular weight phenolic species and flavonoids in the active extracts and fractions. The highest total phenolic content corresponded to the most potent degree of inhibition and the flavonoids were supposed to be the main species responsible for the activity, given that the flavonoid-enriched ethyl-acetate fraction maintained its effect down to a dose of 0.01 µg/kg in a dose-response manner.

The basidiomycete Antrodia albida was grown in different culture media to study the production of biomass and its active substances. A progressive increase in fungal biomass throughout the 30-day incubation period was observed. The extracts showed discrete antibacterial activity, and the chemical analysis by gas chromatography coupled with mass spectrometry revealed a total of 17 substances in the fungal extracts, including sugars and furanones.