Potential and opportunities of nutmeg pericarp as functional foods

Abstract

Nutmeg (Myristica fragrans Houtt) is a native plant of Banda Island known as the Spice Islands. Nutmeg fruit consists of the pericarp or rind, the seed kernel inside (nutmeg), and the nutmeg is a red lacy (aryl) covering the kernel (mace). Nutmeg pericarp contributing 80-85% of the total weight of the nutmeg fruit but its use is still not getting enough attention and a lot of it is wasted as agricultural waste which can pollute the environment. This is because the economic value is considered to be lower than the seeds and mace of nutmeg. This article aims to review the potential and oppurtunity benefits of nutmeg meat waste (pericarp) for human health and its application in functional foods. The method used in this paper is a literature review. The results show that, the pericarp has been reported to contain bioactive compounds similar to those of nutmeg and mace oil which have pharmacological values. Phytochemical compounds are beneficial to human health as anti-inflammatory, anti-diabetes, anti-microbial agents, antixidants, anti-depressants, anti-convulsants, and anti-cancer agents. Based on the composition, the pericarp is potentially used as a functional food to increase added value and reduce environmental pollution. In addition, the abundance of materials, relatively low prices, and the importance of healthy food for the health of the human provide opportunities for the development of functional foods based on bioactive compounds.

Konten Promosi Aneka Produk Pala Berbasis Sosial Media Bagi Kelompok Wanita Tani Cita Mandiri

“…Tanaman pala (Myristica fragrans) terdiri dari pericarp atau kulit, biji biji (pala), dan renda merah yang menutupi kernel (gada) [1]. Perikarp, yang membentuk sebagian besar buah pala, mengandung senyawa bioaktif dengan nilai farmakologis, termasuk sifat antiinflamasi, anti-diabetes, anti-mikroba, dan antikanker [2]. Pala juga memiliki potensi sebagai alternatif antibiotik alami, dengan bakteri endofit yang diisolasi dari berbagai bagian tanaman menunjukkan aktivitas antibakteri terhadap bakteri patogen seperti Escherichia coli [3].…”