Antimicrobial, Nutritional and Phytochemical Properties of Monodora Myristica Seeds

Abstract

Seeds of Monodora myristica was investigated for its antimicrobial, nutritional and phytochemical properties. Results of the study, shows that the aqueous and ethanolic extracts of the seeds, were active against both gram negative and gram positive organisms used. Important bioactive constituents found to be present in the extracts were alkaloids, anthraquinones, cardiac glycosides, flavonoids, saponins, and phenolic compounds. Yield extracts of the powdered seeds, was for water 7.94% and ethanol 12.5%, indicating that ethanol was the better of the two solvents used. Results of the antibacterial activity of the extracts reveal that the ethanolic extracts at different concentrations were more active against the test organisms namely Staphylococcus aureus, Klebsiella pneumonia, Escherichia coli and Salmonella typhi than the aqueous extracts. The minimum inhibitory concentration (MIC) values for the aqueous extract ranged between 2.5 and 3.0 mg/ml while that for ethanolic extract was between 2.5 and 3.5 mg/ml. The minimum bacterial concentration (MBC) values for aqueous extract ranged between 3.0 and 3.5 mg/ml while that for ethanolic extract ranged between 3.5 and 4.0 mg/ml. Nutritionally result from the study justifies the use of the seed as both a spice and food component by locals. The seed was particularly found to be very rich in potassium and magnesium. There is therefore the need for further studies on the active components of the seeds of Monodora myristica so as to maximize its medicinal and nutritional potential.

Effect of Different Processing Methods on the Chemical Composition and Organoleptic Properties of African Nutmeg (<i>Monodora myristica</i>)

“…The lower value of crude protein, ash, crude fiber and dry matter in boiled African nutmeg as compared to the roasted, boiled/roasted and raw form recorded in this research might be as a result of leaching of the nutrients. [8] stated that the seeds of monodora myristica has a balanced nutritional composition.…”

“…Indigenous spices are used generally to prepare pepper soup which are hot and spicy especially during cold seasons [12]. Most species are added to food recipes primarily to function as seasoning rather than for its nutritional benefits [8]. Among these spices are the seed of monodora myristica popularly known as African nutmeg.…”

“…It has other English names like calabash nutmeg and Jamaican nutmeg. It's local names are Ehuru (Igbo), Ariwol (Yoruba) and Awerewa (Hausa) [8]. The kernel obtained from African nutmeg seed is a popular condiment used as a spicing agent in both African and continental cuisines in Nigeria [7].…”

Phytochemical, antimicrobial and nutritional properties of Morinda lucida benth and Nauclea latifolia leaf extracts

“…The method of [14] was adapted in determining the MIC and MBC of respective extracts. The MIC was determined using the tube dilution method.…”

“…The recommended methods of the Association of Official Analytical Chemists [3] earlier used and enumerated by [13] were used for the determination of the nutritional and mineral content.…”