Acknowledgement
This study was conducted with the support of the National Research Foundation of Korea (Basic Research) in 2021(NRF-2021R1F1A1060533).
References
- Aisyah Y, Irwanda LP, Haryani S, Safriani N. Characterization of corn starch-based edible film with nutmeg oil nanoemulsion. IOP Conf Ser Mater Sci Eng, 352, 012050 (2018)
- Al-Maqtari QA, Ghaleb AD, Mahdi AA, Al-Ansi W, Noman AE, Wei M, Al-Adeeb A, Yao W. Stabilization of water-in-oil emulsion of Pulicaria jaubertii extract by ultrasonication: Fabrication, characterization, and storage stability. Food Chem, 350, 129249 (2021)
- AOCS. Official and Tentative Methods of the AOCS. 3rd ed, American Oil Chemists' Society Press, Champaign, IL, USA, Method Cd 18-90 (1980)
- AOCS. Official and Tentative Methods of the AOCS. 4th ed, American Oil Chemists' Society Press, Champaign, IL, USA, Method Ti la-64 (1990)
- Benzie IFF, Strain JJ. The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": The FRAP assay. Anal Biochem, 239, 70-76 (1996) https://doi.org/10.1006/abio.1996.0292
- Blois MS. Antioxidant determinations by the use of a stable free radical. Nature, 181, 1199-1200 (1958) https://doi.org/10.1038/1811199a0
- Buege JA, Aust SD. Microsomal lipid peroxidation. Methods Enzymol, 52, 302-310 (1978) https://doi.org/10.1016/S0076-6879(78)52032-6
- Chung HJ, Colakoglu AS, Min DB. Relationships among headspace oxygen, peroxide value, and conjugated diene content of soybean oil oxidation. J Food Sci, 69, 83-88 (2004)
- Clark JP. Emulsions: When oil and water do mix. Food Technol, 67, 1-9 (2013)
- Cuomo F, Cinelli G, Chirascu C, Marconi E, Lopez F. Antioxidant effect of vitamins in olive oil emulsion. Colloid Interfaces, 4, 23 (2020)
- Fellegrini N, Ke R, Yang M, Rice-Evans C. Screening of dietary carotenoids and carotenoid-rich fruit extracts for antioxidant activities applying 2, 2'-azinobis (3-ethylenebenzothiazoline-6-sulfonic acid radical cation decolorization assay. Meth Enzymol, 299, 379-389 (1999)
- Fleming T. PDR for Herbal Medicines. 1st ed. Medical Economics, Montvale, NJ, USA, 545- 546 (1998)
- Folin O, Denis W. A new colorimetric method for the determination of vanillin in flavoring extracts. Ind Eng Chem, 4, 670-672 (1912) https://doi.org/10.1021/ie50045a015
- Gokalp F. A study on the chemical properties of eugenol and eugenol acetate, clove essential oils. Sigma J Eng and Nat Sci, 34, 407-414 (2016)
- Gupta AD, Bansal VK, Babu V, Maithil N. Chemistry, antioxidant and antimicrobial potential of nutmeg (Myristica fragrans Houtt). J Genet Eng Biotechnol, 11, 25-31 (2013) https://doi.org/10.1016/j.jgeb.2012.12.001
- Horison R, Sulaiman FO, Alfredo D, Wardana AA. Physical characteristics of nanoemulsion from chitosan/nutmeg seed oil and evaluation of its coating against microbial growth on strawberry. Food Res, 3, 821-827 (2019)
- Janssens J, Laekeman GM, Pieters LA, Totte J, Herman AG, Vlietinck AJ. Nutmeg oil: Identification and quantitation of its most active constituents as inhibitors of platelet aggregation. J Ethnopharmacol, 29, 179-188 (1990) https://doi.org/10.1016/0378-8741(90)90054-W
- Kabuto H, Tada M, Kohno M. Eugenol [2-methoxy-4-(2-propenyl) phenol] prevents 6-hydroxydopamine-induced dopamine depression and lipid peroxidation inductivity in mouse striatum. Biol Pharm Bull, 30, 423-427 (2007) https://doi.org/10.1248/bpb.30.423
- Khatun M, Eguchi S, Yamaguchi T, Takamura H, Matoba T. Effect of thermal treatment on radical-scavenging activity of some spices. Food Sci Technol Res, 12, 178-185 (2006)
- Kim HW, Huh KT, Choi CU. Changes in the volatile flavor components of nutmeg (Myristica fragrans Houttuyn) during aging. Korean J Food Sci Technol, 21, 790-765 (1989)
- Kim MA, Han CH, Lee JC, Kim MJ. Antioxidant properties and oxidative stability of celery seeds ethanol extract using in vitro assays and oil-in-water emulsion. Korean J Food Sci Technol, 49, 480-485 (2017)
- Kim MJ, Park MH, Jeong MK, Yeo JD, Cho WI, Chang PS, Lee JH. Radical scavenging activity and anti-obedity effects in 3T3-L1 preadipocyte differentiation of Ssuk (Artemisia princeps Pamp.) extract. Food Sci Biotechnol, 19, 535-540 (2010) https://doi.org/10.1007/s10068-010-0074-2
- Kiralan M. Volatile compounds of black cumin seeds (Nigella sativa L.) from microwave-heating and conventional roasting. J Food Sci, 77, C481-484 (2012) https://doi.org/10.1111/j.1750-3841.2012.02638.x
- Kong B, Zhang H, Xiong YL. Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action. Meat Sci, 85, 772-778 (2010) https://doi.org/10.1016/j.meatsci.2010.04.003
- Laguerre M, Bayrasy C, Panya A, Weiss J, McClements DJ, Lecomte J, Decker EA, Villeneuve P. What makes good antioxidants in lipid-based systems? The next theories beyond the polar paradox. Crit Rev Food Sci Nutr, 55, 183-201 (2015) https://doi.org/10.1080/10408398.2011.650335
- Lee BK, Kim JH, Jung JW, Choi JW, Han ES, Lee SH, Ko KH, Ryu JH. Myristicin-induced neurotoxicity in human neuroblastoma SK-N-SH cells. Toxicol Lett, 157, 49-56 (2005)
- Lee J, Surh J. Effect of carrot powder coating on the oxidative stability of the oils used in deep-frying croquette. J Korean Soc Food Sci Nutr, 50, 732-741 (2021) https://doi.org/10.3746/jkfn.2021.50.7.732
- Mei L, McClements DJ, Wu J, Decker EA. Iron-catalyzed photosensitized oxidation in emulsion as affected by surfactant, pH and NaCl. Food Chem, 61, 307-312 (1998)
- Mohd Narawi M, Chiu HI, Yong YK, Mohamad Zain NN, Ramachandran MR, Tham CL, Samsurrijal SF, Lim V. Biocompatible nutmeg oil-loaded nanoemulsion as phyto-repellent. Front Pharmacol, 11, 1-15 (2020) https://doi.org/10.3389/fphar.2020.00001
- Muzolf-Panek M, Kaczmarek A, Tomaszewska-Gras J, Cegielska-Radziejewska R, Majcher M. Oxidative and microbiological stability of raw ground pork during chilled storage as affected by plant extracts. Int J Food Prop, 22, 111-129 (2019) https://doi.org/10.1080/10942912.2019.1579834
- Nassar MI, Gaara AH, El-Ghorab AH, Farrag A, Shen H, Huq E, Mabry TJ. Chemical constituents of clove (Syzygium aromaticum, Fam. Myrtaceae) and their antioxidant activity. Rev Latinoam de Quim, 35, 47-57 (2007)
- Olajide OA, Ajayi FF, Ekhelar AI, Awe SO, Makinde JM, Alada AA. Biological effects of Myristica fragrans (nutmeg) extract. Phytother Res, 13, 344-345 (1999) https://doi.org/10.1002/(SICI)1099-1573(199906)13:4<344::AID-PTR436>3.0.CO;2-E
- Pavithra B. Eugenol: A review. J Pharm Sci & Res, 6, 153-154 (2014)
- Perez-Roses R, Risco E, Vila R, Penalver P, Canigueral S. Biological and nonbiological antioxidant activity of some essential oils. J Agric Food Chem, 64, 4716-4724 (2016) https://doi.org/10.1021/acs.jafc.6b00986
- Politano VT, Isola DA, Lalko J, Api AM. The effects of vehicles on the human dermal irritation potentials of allyl esters. Int J Toxicol, 25, 183-193 (2006) https://doi.org/10.1080/10915810600683275
- Power FB, Salway AH. The constituents of the essential oil of nutmeg. J Chem Soc Chem, 91, 2037-2058 (1907) https://doi.org/10.1039/CT9079102037
- Rasheed A, Laekeman GM, Vlietinck AJ, Janssens J, Hatfield G, Totte J, Herman AG. Pharmacological influence of nutmeg and nutmeg constituents on rabbit platelet function. Planta Med, 50, 222-226 (1984) https://doi.org/10.1055/s-2007-969683
- Sava C, Sibru R. Analytical study of the determination of flavonoids in black sea algae. Ovidius Univ Ann Chem, 21, 29-34 (2010)
- Sojic B, Tomovic V, Kocic-Tanackov S, Skaljac S, Ikonic P, Dzinic N, Zivkovic N, Jokanovic M, Tasic T, Kravic S. Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage. Food Control, 54, 282-286 (2015) https://doi.org/10.1016/j.foodcont.2015.02.007
- Solans C, Izquierdo P, Nolla J, Azemar N, Garcia-Celma MJ. Nano-emulsions. Curr Opin Colloid Interface Sci, 10, 102-110 (2005) https://doi.org/10.1016/j.cocis.2005.06.004
- Su L, Yin JJ, Charles D, Zhou K, Moore J, Yu LL. Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf. Food Chem, 100, 990-997 (2007) https://doi.org/10.1016/j.foodchem.2005.10.058
- Tan KP, Khoo HE, Azrina A. Comparison of antioxidant components and antioxidant capacity in different parts of nutmeg (Myristica fragrans). Int Food Res J, 20, 1049-1052 (2013)
- Tanabe H, Yoshida M, Tomita N. Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat. Anim Sci J, 73, 389-393 (2002) https://doi.org/10.1046/j.1344-3941.2002.00054.x
- Wang D, Dong Y, Wang Q, Wang X, Fan W. Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep-frying of Chinese Maye. Food Sci Nutr, 8, 511-520 (2020) https://doi.org/10.1002/fsn3.1333
- Yang JH, Tran TTT, Le VVM. Effects of natural antioxidants on the palm olein quality during the heating and frying. J Food Meas Charact, 14, 2713-2720 (2020) https://doi.org/10.1007/s11694-020-00517-x
- Yi BR, Kim MJ, Lee JH. Lipid oxidation and antioxidant mechanisms in different matrix. Food Sci Technol, 51, 127-135 (2018)
- Zaghi AN, Barbalho SM, Guiguer EL, Otoboni AM. Frying process: From conventional to air frying technology. Food Rev Int, 35, 763-777 (2019) https://doi.org/10.1080/87559129.2019.1600541
- Zulueta A, Esteve MJ, Frigola A. ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food Chem, 114, 310-316 (2009) https://doi.org/10.1016/j.foodchem.2008.09.033