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Isolation of some compounds from nutmeg and their antioxidant activities

Author

Listed:
  • Jian-Ping Hou

    (State Key Laboratory of Dairy Biotechnology, Technology Center of Bright Dairy and Food Co. Ltd., Shanghai, P.R. China
    School of Life Science, Shanghai University, 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
    School of Life Science, Shanghai University, 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
    School of Life Science, Shanghai University, Shanghai, P.R. China)

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.

Suggested Citation

  • Jian-Ping Hou & Hou Wu & Yi Wang & Xin-Chu Weng, 2012. "Isolation of some compounds from nutmeg and their antioxidant activities," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 30(2), pages 164-170.
    • Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:2:id:509-2010-cjfs
    DOI: 10.17221/509/2010-CJFS
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