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Functional Properties of Nutmeg  

Bok, Jin-Heuing (Shilla Myunggua)
Takeda, Yasutuki (Department of Food Science, Rakuno Gakuen University)
Ando, Kouichi (Department of Food Science, Rakuno Gakuen University)
Son, Jong-Youn (Department of Food and Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University)
Publication Information
Korean journal of food and cookery science / v.23, no.1, 2007 , pp. 33-40 More about this Journal
Abstract
This study investigated the antioxidative and antimicrobial activities of nutmeg (water, ethanol extract and essential oil). The total phenol contents of water, ethanol extract and essential oil were 3.4%, 16.9%, and 3.2%, respectively. Hydrogen donating abilities of water, ethanol extract and essential oil at 1,000 ppm were 4.9%, 41.8% and 6.8%, respectively. The antioxidative activities in linoleic acid substrates were in the order of BHT > ethanol > extract > ${\alpha}$-tocopherol > essential oil > water extract. The antioxidative activities in linoleic acid emulsion substrates were in the order of BHT > water extract > essential oil > ethanol extract > ${\alpha}$-tocopherol. In antimicrobial activity, ethanol extract showed growth inhibition effect against Micrococcus luteus, Bacillus cereus and Salmonella enteritidis, and the essential oil showed growth inhibition effect against Micrococcus luteus. However, no antimicrobial activity of water extract was observed. The nitrite-scavenging abilities of water, ethanol extract and essential oil at 1,000 ppm were 4.5%, 28.8% and 98.8%, respectively, and the ACE inhibitory activities were 0.2%, 11.0% and 10.0%, respectively.
Keywords
nutmeg; antioxidant activity; antimicrobial activity; nitrite-scavenging ability; ACE inhibitory activity;
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