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Stevia rebaudiana is and an important non-caloric sweetening herb contains diterpene glycosides need to be explored for its commercialization. The evolving commercial importance of secondary metabolites in recent years has resulted in a great demand in the Pharma industry. Callus cultures were established from nodal and leaf explants. Leaf explants showed better callus initiation than nodal explants. Maximum callus biomass was observed in MS medium supplemented with 2, 4-D 1.0 mg/l. Further screening of callus culture was carried out on Murashige and Skoog (MS) medium with different concentration and combinations of 2, 4-D, NAA, IAA, IBA, BA and KN individually and in combinations. Remarkable callus biomass of 11.6 g/l dry weight (182.3 g/l fresh weight) was observed in MS media containing 0.5 mg/l 2, 4-D, 0.5 mg/l NAA and 1.0 mg/l KN. The harvested cell biomass was subjected to extraction of active principles. In this study, cell biomass extracts were compared with extracts from leaves of mother plants of Stevia rebaudiana. HPLC analysis of these extracts showed that the main components of the active principles namely Stevioside were present in sufficiently large amounts in the undifferentiated cultured cells. Keywords: In vitro culture; Biomass; Stevia rebaudiana; Stevioside DOI: 10.3329/bjsir.v45i3.6532Bangladesh J. Sci. Ind. Res. 45(3), 243-248, 2010

Black peppercorns (Piper nigrum L.) were heated at temperatures between 100°C and 150°C for 15 or 30 min and in a microwave oven at various settings to simulate dry roasting of the spice. Analysis showed that under these conditions there was little change in the amount of volatile oil, oleoresin or piperine in the spice. However, sensory evaluation indicated an improvement in the aroma of the heated peppercorns. Essential oil analysis by GC and GC-MS showed some changes in the composition of the volatile oils after heating possibly due to loss of a few very volatile components andlor due to release of glycosidically bound terpenoids. A few compounds have been tentatively identified, for the first time, to occur in pepper oil.

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