Isolation of some compounds from nutmeg and their antioxidant activities

Jian-Ping Hou, Hou Wu, Yi Wang and Xin-Chu Weng
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Jian-Ping Hou: State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy and Food Co. Ltd., Shanghai, P.R. China
Hou Wu: Department of Food Science, Rutgers University, New Brunswick, USA
Yi Wang: State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy and Food Co. Ltd., Shanghai, P.R. China
Xin-Chu Weng: State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy and Food Co. Ltd., Shanghai, P.R. China

Czech Journal of Food Sciences, 2012, vol. 30, issue 2, 164-170

Abstract: Six compounds, licarin-B (1), dehydrodiisoeugenol (2), malabaricone B (3), malabaricone C (4), β-sitosterol (5), and daucosterol (6) were isolated from the seed (nutmeg) of Myristica fragrans Houtt and identified. Among them, malabaricone B was identified for the first time in nutmeg. Antioxidant activities of the isolated compounds were studied using oil stability index (OSI), reducing power, ABTS●+ scavenging, and DPPH● scavenging methods. The results showed that Malabaricone C is an efficient antioxidant agent which exhibits a stronger antioxidant activity than the commonly used synthetic antioxidants in all studied methods. This compound may have a potential to be used as a natural antioxidant in food.

Keywords: malabaricone C; oil stability index; reducing power; radical scavenging activity (search for similar items in EconPapers)
Date: 2012
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:509-2010-cjfs

DOI: 10.17221/509/2010-CJFS

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