Abstract Lychnophora pinaster, known as arnica-mineira, is endemic to campos rupestres, at risk of extinction. The present study aimed to characterize the ecogeography and phenolic constituents of 11 L. pinaster populations collected in the mesoregions North, Jequitinhonha, Metropolitan of Belo Horizonte and Campos das Vertentes in the state of Minas Gerais, Brazil. Phenolic constituents were identified and quantified by Ultra-high performance liquid chromatography- mass spectrometry. Lychnophora pinaster occurs in sites at high altitude (700 and 1498 m), annual rainfall of up to 1455 m, soils with low fertility and predominantly loamy texture. Therefore, it can be considered tolerant to acidic soils, with low availability of nutrient. The most abundant substances in all populations were vitexin (18 – 1345 ng/g) and chlorogenic acid (60 – 767 ng/g). The 11 populations formed four groups in relation to the phenolic constituents, with group 1 consisting of the populations of the North Mesoregion (GM, OD) and Jetiquinhonha (DIMa), group 2, the Metropolitan of Belo Horizonte (SRM, NLSC, SM, RPS, CTRA), group 3, the North Mesoregion (ODMa and DI), and group 4, the Campos das Vertentes (CC). Among the populations, only those from the Metropolitan of Belo Horizonte showed correlation of soil properties with phenolic constituents. arnicamineira, arnicamineira arnica mineira, mineira arnica-mineira rupestres extinction L Jequitinhonha Gerais Brazil Ultrahigh Ultra chromatography spectrometry 700 (70 149 m , m) 145 texture Therefore nutrient 18 (1 134 ng/g ngg ng g 60 (6 76 ng/g. . GM, GM (GM OD DIMa, DIMa (DIMa) 2 SRM, SRM (SRM NLSC SM RPS CTRA, CTRA CTRA) 3 ODMa DI, DI DI) 4 CC. CC (CC) 70 (7 14 ( 13 6 7 (DIMa (CC

ABSTRACT INTRODUCTION: Schistosomiasis, a parasitic disease caused by trematode flatworms of the genus Schistosoma, affects more than 200 million people worldwide, and its control is dependent on a single drug, praziquantel. Here, we report the in vitro effect of rotundifolone, a monoterpene isolated from Mentha x villosa (Lamiaceae), on Schistosoma mansoni adult worms. METHODS: The in vitro effect of rotundifolone on adult Schistosoma mansoni was evaluated by analysis of behavior and mortality and through a scanning electron microscopic analysis of ultrastructural changes in the tegument of the worms. RESULTS: At concentrations of 3.54 and 7.09μg/mL-1 rotundifolone, no worm mortality was observed at any of the sampling intervals. A minor reduction in movement of the tail, suckers, and gynecophoral canal membrane was observed after 96 h of exposure to 7.09μg/mL-1 rotundifolone. At 70.96μg/mL-1, a lack of movement was observed from 72h onwards and all worms were deemed dead; similar effects were observed at 48h with 177.4μg/mL-1, and at 24h with 354.8μg/mL-1 and 700.96μg/mL-1. Rotundifolone also caused death of all parasites and separation of coupled pairs into individual males and females after 24h at 354.8μg/mL-1. CONCLUSIONS: The main changes in the tegument induced by the different ROT treatments were: after 24h incubation, bubble lesions spread over the entire body and loss of tubercles occurred in some regions of the ventral region.

ABSTRACT This study describes for the first time the chemical composition and olfactive description of floral scent from Brazilian Passiflora (Passiflora edulis Sim, Passiflora alata Curtis, Passiflora cincinnata Mast., Passiflora coccinea Aubl. and Passiflora quadrangularis L.). Five species were grown in greenhouse at the Agronomic Institute (IAC), São Paulo, Brazil. Volatile compounds were collected using dynamic headspace. Analyses of scent composition were performed by gas chromatograph coupled to mass spectrometer. Identification of chemical constituents was conducted through of retention index followed by comparative analysis of mass spectra with specialized databases. The olfactive descriptions of floral scent from each species was evaluated for a professional perfumer. High interspecific diversity was found between chemical compositions of floral scent within Passiflora and different bouquets were observed amount the studied species. Mayor constituents were linalool (P. alata), geraniol (P. quadrangularis), 1,4-dimethoxybenzene (P. edulis), benzaldehyde (P. cincinnata) and 2-methyl-3-pentanone (P. coccinea).

Introduction: The essential oil Mentha x villosa (MVEO) has a wide range of actions, including antibacterial, antifungal, antiprotozoal and schistosomicidal actions. The present study aimed to investigate the ultrastructural changes of MVEO on the tegument of adult Schistosoma mansoni. Materials and Methods: Different concentrations of MVEO were tested on S. mansoni adult worms in vitro. Ultrastructural changes on the tegument of these adult worms were evaluated using scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Results: The MVEO caused the death of all worms at 500 μg mL-1 after 24 h. After 24h of 500 μg mL-1 MVEO treatment, bubble lesions were observed over the entire body of worms and they presented loss of tubercles in some regions of the ventral portion. In the evaluation by TEM, S. mansoni adult worms treated with MVEO, 500 μg mL-1, presented changes in the tegument and vacuoles in the syncytial matrix region. Glycogen granules close to the muscle fibers were visible. Conclusion: The ability of MVEO to cause extensive ultrastructural damage to S. mansoni adult worms correlates with its schistosomicidal effects and confirms earlier findings with S. mansoni.

Pothomorphe umbellata (L.) Miquel é uma espécie medicinal brasileira, pertencente à família Piperaceae e popularmente conhecida como pariparoba e capeba. Desenvolve-se em regiões ricas em húmus, umidade e abaixo das sombras de árvores, que contribuem para seu melhor desenvolvimento, é considerada uma espécie esciófita. Avaliou-se o efeito do sombreamento no teor e composição química do óleo essencial de folhas Pothomorphe umbellata (Piperaceae). Mudas com nove meses foram levadas para campo em outubro de 2002 e submetidas a três níveis de sombreamento (30%, 50%, 70%) e a pleno sol, em delineamento experimental de blocos ao acaso, com quatro tratamentos e seis repetições, no esquema de parcelas subdivididas no tempo. Foram realizadas duas colheitas da parte aérea (05/2003 e 05/2004). O óleo essencial foi extraído por hidrodestilação e sua análise química realizada através de CG-EM. O maior teor de óleo essencial ocorreu na segunda colheita em plantas com 30% de sombreamento. Foram identificadas 26 substâncias químicas, sendo o trans-nerolidol, majoritário.

Pothomorphe umbellata (L.) Miquel, is a medicinal species that belong to the Piperaceae family and commonly called "pariparoba" and "caapeba". It grows in regions rich in humus, humidity and under the shade of trees, which contribute for its best growth as it is considered a species sciophyte. The effect of shade on the yield and chemical composition of essential oil of Pothomorphe umbellata (Piperaceae) leaves was evaluated. Nine-month-old seedlings were planted in October 2002 and subjected to three shade levels (30%, 50%, 70%) and full sun; the experimental design was in randomized blocks, with four treatments and six replications, in split-plot in time scheme. Two harvests of aerial part were made (05/2003 and 05/2004). Essential oil was extracted by hydrodistillation and chemically analyzed by gas chromatography-mass spectrometry (GC-MS). The highest essential oil yield was observed in the second harvest and plants under 30% shade. Twenty-six chemical substances were identified, of which trans-nerolidol was predominant.

O óleo essencial das folhasde Rollinia leptopetala foi obtido por hidrodestilação em aparelho de Clevenger e a sua composição química foi analisada através de CG-EM. Com essa técnica, foi possível identificar 22 constituintes em uma mistura complexa demonoterpenos (54,5%) e sesquiterpenos (45,5%). O principal componente encontradonas folhas foi o biciclogermacreno (22,47%). O óleo essencial foi avaliado numa linhagem de Staphylococcus aureus portadora de bomba de efluxo responsável pela resistência norfloxacino. Embora o óleo essencial não tenha apresentado atividade antibacteriana relevante in vitro, ele apresentou atividade moduladora da resistência, ou seja, em combinação com o norfloxacino observou-se uma redução de 4x na concentração inibitória mínima do antibiótico, indicando inibição de bomba de efluxo.

The essential oil from the leaves of Rollinia leptopetala was obtained by hydrodistillation in Clevenger's apparatus and its chemical composition was analyzed by GC-MS. With this technique could be identified 22 constituents in a complex mixture of monoterpenes (54.5%) and sesquiterpenes (45.5%). The main component found in the leaves was the bicyclogermacrene (22.47%). The essential oil was assayed against a strain of Staphylococcus aureus possessing efflux mechanism of resistance to norfloxacin. Although the essential oil did not display relevant antibacterial activity in vitro, it modulated the activity of the norfloxacin, i.e. in combination with the antibiotic it was observed a fourfold reduction in the minimum inhibitory concentration for norfloxacin, indicating inhibition of efflux pump.

O óleo essencial de Origanum vulgare L. Lamiaceae (orégano) apresenta variadas propriedades biológicas, de modo que seu potencial antimicrobiano tem despertado interesse para uso na conservação de alimentos. Este estudo objetivou avaliar a interferência de diferentes tratamentos térmicos (60, 80, 100 e 120 °C/1 hora) sobre a efetividade antimicrobiana e composição química do óleo essencial de O. vulgare. A efetividade antimicrobiana do óleo essencial exposto aos diferentes tratamentos térmicos foi avaliada através da observação de sua atividade antimicrobiana em concentração absoluta e através da determinação da sua CIM utilizando-se a técnica de difusão em meio sólido. O estudo da composição do óleo essencial foi realizado através de GC-MS. O óleo essencial apresentou intensa atividade antimicrobiana sobre todas as amostras microbianas ensaiadas (Candida albicans, C. krusei, C. tropicalis, Bacillus cereus, Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica, Salmonella enterica e Serratia marcencens) mostrando amplos halos de inibição do crescimento microbiano (30a42mm). O aquecimento do óleo essencial de O. vulgare não mostrou interferência (p < 0.05) sobre sua propriedade antimicrobiana, sendo observado o desenvolvimento de halos de inibição do crescimento microbiano com diâmetros similares ou aproximados quando ensaiadas a alíquota do óleo essencial mantido em temperatura ambiente e as alíquotas submetidas a diferentes temperaturas de aquecimento. Os valores de CIM encontrados para o óleo essencial de O. vulgare oscilaram entre 10 a 40 µL.mL-1 (20 µL.mL-1 para a maioria das amostras), entretanto nenhuma diferença significativa (p < 0.05) foi notada para os valores de CIM encontrados para as alíquotas do óleo essencial exposto a diferentes temperaturas. Ademais, o aquecimento não interferiu significativamente (p < 0.05) sobre a composição química do óleo essencial. A análise da composição do óleo essencial mostrou a presença de monoterpenos, compostos terpênicos e sesquiterpenos, de modo que carvacrol (68,06 a 70,27%) e p-cimeno (12,85 a 154,81%) foram os compostos encontrados em maiores concentrações no óleo essencial. Estes resultados mostram a estabilidade térmica do óleo essencial de O. vulgare e suporta seu possível uso concomitante com altas temperaturas em sistemas de conservação de alimentos.

Origanum vulgare L. (oregano), Lamiaceae, essential oil has a variety of biological properties and its antimicrobial activity has received a renewed interest for use in food conservation. The aim of this study was to evaluate the interference of heating on the antimicrobial activity and chemical composition of O. vulgare essential oil. The antimicrobial activity of the essential oil kept at room temperature and exposed to different heating temperatures (60, 80, 100 and 120 °C during 1 hour) was evaluated by observing antimicrobial effectiveness at absolute concentration and determining MIC values by the solid medium diffusion procedure. The essential oil chemical composition analysis was performed by GC-MS. O. vulgare essential oil showed interesting antimicrobial activity on all assayed microbial strains (Candida albicans, C.krusei, C. tropicalis, Bacillus cereus, Escherichia coli, Staphylococcus aureus, Yersinia enterocolitica, Salmonella enterica, Serratia marcencens), noted by large growth inhibition zones (30-42 mm). Heating treatment showed no significant interference (p < 0.05) on the essential oil antimicrobial activity, noted by the development of microbial growth inhibition zones with similar or close diameters when evaluating the essential oil kept at room temperature and after exposure to different thermal treatments. MIC values oscillated between 10and 40 µL.mL-1 (20µL.mL-1 for most strains). However, no significant difference (p < 0.05) was noted among the MIC values found for the essential oil aliquots exposed to different temperatures. Moreover, heating did not significantly (p < 0.05) affect the chemical composition of O. vulgare essential oil. Monoterpenes, terpenic compounds and sesquiterpenes were found in the essential oil, with carvacrol (68.06-70.27%) and p-cymene (12.85-15.81%) being the compounds found in the highest amounts. These results showed the thermal stability and intense antimicrobial properties of O. vulgare essential oil and support its possible concomitant use with heating temperatures in order to reach microbial safety in foods.

Volatile compounds from green and roasted yerba mate were analyzed by gas chromatography/mass spectrometry and the flavor profile from yerba mate beverages was determined by descriptive quantitative analyses. The main compounds tentatively identified in green mate were linalool, alpha-terpineol and trans-linalool oxide and in roasted mate were (E,Z)-2,4-heptadienal isomers and 5-methylfurfural. Green mate infusion was qualified as having bitter taste and aroma as well as green grass aroma while roasted mate was defined as having a smooth, slightly burnt aroma. The relationship between the tentatively identified compounds and flavor must be determined by olfatometric analysis.

O objetivo deste trabalho é apresentar um estudo do processo de extração do óleo essencial de Cymbopogon schoenanthus Spreg com CO2 pressurizado, e comparar os resultados obtidos com um processo convencional de extração. Os experimentos foram realizados numa temperatura de extração de 15ºC, pressão de 66,7 bar e vazão média de 1,23 gCO2/min. O processo ocorreu num extrator em leito fixo e foi adotado o método dinâmico para o cálculo da solubilidade. A extração com solvente orgânico foi realizada com etanol através de uma incubadora a 15ºC, seguida de filtração a vácuo e posterior evaporação do solvente. A composição do óleo foi analisada por cromatografia gasosa acoplada a espectrômetro de massa. A extração com CO2 apresentou um rendimento de 2,78% e solubilidade de 1,51.10-2 g óleo/g CO2.

The objective of this work was to study the essential oil extraction process of Cymbopogon schoenanthus Spreg with pressured CO2, and to compare the results with a conventional extraction process. The experiment was conducted at 15°C, 66.7 bar and a medium flow rate of 1.23 g CO2/min, in a fixed bed extractor and a dynamic method was adopted for the solubility calculation. The solvent extraction was realized with ethanol in an incubator, followed by a vacuum filtration and solvent evaporation. The composition of the oil was analyzed by a gas chromatography connected to a mass spectrometer. The extraction with CO2 showed a yield of 2.78%, and solubility of 1.48 x 10-2 g oil/ g CO2.