Nutmeg and mace

Krishnamoorthy, B; Rema, J.

doi:10.1201/9781439823002.ch20

Cited by 7 publications

(12 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The specific gravity of the studied essential oil was 0.890,Sarath-kumara [22] have mentioned that the specific gravity of the East Indian Nutmeg oil ranges from 0.885 to 0.915 and that of west Indian has been 0.860 to 0.88 at 20˚ C. Leela [14] has also report that the specific gravity of east Indian oil is ranging from 0.880 to 0.913 and that of west Indian is ranging from 0.859 to 0.865.…”

Section: Resultsmentioning

confidence: 90%

“…The mice divided into four groups, each group consisting of 10 animals. Hepatoprotective activity of Myristica fragrans was evaluated using CCI4 -induced model Krishnamoorthy and Rema [14]. Group one was kept on normal diet and served as control, the second group received CCI4 (0.5 ml/kg ) orally to induce liver damage in mice and served as positive control, the third and fourth group received Myristica fragrans essential oil extract 500 and 1000 mg/kg respectively once daily, for eight days.…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Hepatotoxic Activity of Essential Oil from Nutmeg (Myristica Fragrans) Against Tetrachloride-Induced Hepatic Damage In Mice

Al-Jumaily¹

2012

IOSJPBS

View full text Add to dashboard Cite

To extracting and purifying the essential oil containing terpenes from dried seeds of nutmeg Myristica fragrans available in Iraqi markets. Male albino mice (n= 44), with average weight (25-28 g) of about six weeks old The study also employed an in vivo evaluation of the hepatotoxic effect of essential oil in male albino mice at different concentrations (500 and 1000 mg / kg) given orally for 7 days including biochemical functions serum glutamic pyruvic transaminase (SGPT),serum glutamic oxaloacetic transaminase (SGOT) and serum alkaline phosphatase (SALP) as parameters of liver function tests and serum total bilirubin (TSB). At day 8 the animal was sacrificed and the liver is weighed and kept in 10% formalin for preparation of histopathological sections. The serum was isolated from the blood for the biochemical tests. Statistical results showed the absence of any significant changes on body weight and liver weight of nutmeg treated mice. However nutmeg treated mice showed statistically significant alteration in the biochemical indicators of liver function including significant elevation in SAST, SALT, SALP and TSB in a dose dependent manner. The nutmeg essential oil carries a marked specific potential toxicity to the liver parenchyma, this is very important to be considered for further experimental and clinical studies.

show abstract

Section: Resultsmentioning

confidence: 90%

Section: Methodsmentioning

confidence: 99%

Hepatotoxic Activity of Essential Oil from Nutmeg (Myristica Fragrans) Against Tetrachloride-Induced Hepatic Damage In Mice

Al-Jumaily¹

2012

IOSJPBS

View full text Add to dashboard Cite

show abstract

“…It is suggested that aromatic ether group compounds are suspected as the most determination of nutmeg flavour. The dominant compounds in the aromatic ether group are including myristicin, elemicin, and safrole (Krishnamoorthy and Rema, 2001;Purseglove et al, 1981).…”

Section: Results and Discussion Degradation Kinetics Of Aromatic Compmentioning

confidence: 99%

“…Among the nutmeg oleoresin compounds, the most of dominant aromatic compounds were myristicin, elemicin, and safrole. These 44 compounds have an important role in the nutmeg oleoresin as a flavouring agent (Krishnamoorthy and Rema, 2001;Purseglove et al, 1981).…”

Section: Introductionmentioning

confidence: 99%

Kinetic Degradation of Myristicin, Elemicin, and Safrole in Encapsulated Banda Nutmeg (Myristica fragrans Houtt) Oleoresin

Amrih

Hidayat

Hastuti

2017

IFNP

View full text Add to dashboard Cite

Spices, in the form of oleoresin, have advantages as a flavoring agent. Nutmeg oleoresin compounds that play an important role in the formation of nutmeg flavor are myristicin, elemicin, and safrole. These compounds are not stable, so that the quality of oleoresin decreased easily. An alternative to overcome this problem is the encapsulation of oleoresin using spray drying techniques. The objective of this research was to evaluate the physicochemical properties of oleoresin with respect to the degradation of myristicin, elemicin, and safrole of nutmeg oleoresin. Microencapsulated nutmeg oleoresin was prepared using 12% WPC and 88% maltodextrin as encapsulate materials. It was stored in dark glass bottles at a various temperature, namely 30C, 40C, 50C, 60C, and 70°C, for 0, 4, 7, 10, 14, 21, 28, 35, 42, 49, 56 and 63 days. The content of myristicin, elemicin, and safrole were analysed. The results showed that myristicin, elemicin, and safrole in the encapsulated nutmeg oleoresin decreased during the storage until 28 days of storage and then they were relatively stable until 63 days. The activation energy of myristicin, elemicin, and safrole were 2.21 kJ/mol K, 2.71 kJ/mol K and 3.22 kJ/mol K, respectively.

show abstract

“…Mace is used as flavour agent and in traditional medicine for the treatment of flatulence, vomiting, etc. (Krishnamoorthy & Rema, ). Pimenta dioica (Myrtaceae) is a native plant of the West Indies and Central America.…”

Section: Introductionmentioning

confidence: 99%

Phytochemicals content, antioxidant and hypoglycaemic activities of commercial nutmeg mace (Myristica fragrans L.) and pimento (Pimenta dioica (L.) Merr.)

Loizzo

Sicari

Tenuta

et al. 2016

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary Commercially dried powder of nutmeg mace (Myristica fragrans) and pimento (Pimenta dioica) spices was investigated for their high performance liquid chromatography phenolic profile and their antioxidant and hypoglycaemic properties by α‐amylase and α‐glucosidase inhibition tests. Generally, mace showed the most promising activity. An interesting protection of lipid peroxidation with an IC50 value of 7.7 μg mL−1 was found. A significant result was also obtained in ferric reducing ability power assay if compared to the positive control butylated hydroxytoluene (IC50 value of 68.7 μg mL−1 vs. 63.2 μg mL−1, respectively). Mace also exhibited the highest carbohydrate‐hydrolysing enzyme inhibitory activity with IC50 values of 62.1 and 75.7 μg mL−1 against α‐amylase and α‐glucosidase, respectively. Overall, these results support the use of these spices not only as flavouring agent but also as food preservative and functional ingredients.

show abstract

Nutmeg and mace

Cited by 7 publications

References 0 publications

Hepatotoxic Activity of Essential Oil from Nutmeg (Myristica Fragrans) Against Tetrachloride-Induced Hepatic Damage In Mice

Hepatotoxic Activity of Essential Oil from Nutmeg (Myristica Fragrans) Against Tetrachloride-Induced Hepatic Damage In Mice

Kinetic Degradation of Myristicin, Elemicin, and Safrole in Encapsulated Banda Nutmeg (Myristica fragrans Houtt) Oleoresin

Phytochemicals content, antioxidant and hypoglycaemic activities of commercial nutmeg mace (Myristica fragrans L.) and pimento (Pimenta dioica (L.) Merr.)

Contact Info

Product

Resources

About