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Does fixed oil impart more antioxidant potential to spices than essential oils? A comparative study with seed (nutmeg) and aril (mace) oil from the spice myristica fragrans
Salony Azam, Sheikh and Vallamkondu, Manasa and Palak, Daga and Ajay Tumaney, W. (2024) Does fixed oil impart more antioxidant potential to spices than essential oils? A comparative study with seed (nutmeg) and aril (mace) oil from the spice myristica fragrans. Journal of Food Science and Technology. pp. 1-10.
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Abstract
To understand their importance, we performed a comparative study on fixed, total, and essential oils from the seed and aril of Myristica fragrans. The total, essential, and fixed oils content of nutmeg (34.47%, 5.95%, and 26.43%, respectively) and mace (22.55%, 8.79%, and 23.73%, respectively) showed varied oil content. The major fatty acid in mace fixed oil (MFO) and mace total oil (MTO) was palmitic acid (33.30% and 33.11%. respectively), whereas, in nutmeg fixed oil (NFO) and nutmeg total oil (NTO), it was myristic acid (62.52% and 58.20%, respectively). MTO exhibited the highest total phenolic (~ 4596 mg gallic acid equivalent/100 g) content. The phenolics and the flavonoids (mg/100 g), such as catechin (25.40 ± 16.11) and quercetin (13.86 ± 2.34), were high in MFO. Rutin (20.61 ± 3.91) and gallic acid (10.69 ± 1.58) were highest in MTO. Ferulic acid (8.26 ± 0.49) was highest in NTO, and synergic acid (24.72 ± 3.41) in NFO. The MFO showed the highest antioxidant activity (53% radical scavenging activity by DPPH; 34 M Trolox equivalent/ 100 g of oil by TEAC assay; 104 M Trolox equivalent/ 100 g of oil by FRAP assay), correlating with the polyphenols content. The fixed oils showed higher overall antioxidant activity than essential oils.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Spices · Myristica fragrance · Essential oil · Fixed oil · Total oil · Antioxidants |
| Subjects: | 600 Technology > 08 Food technology > 30 Spices/Condiments 600 Technology > 08 Food technology > 32 Antioxidants 600 Technology > 09 Industrial oils, fats, waxes, gases > 03 Essential oils |
| Divisions: | Dept. of Biochemistry Lipid Science and Traditional Foods |
| Depositing User: | Somashekar K S |
| Date Deposited: | 25 Jun 2025 06:27 |
| Last Modified: | 25 Jun 2025 06:27 |
| URI: | http://ir.cftri.res.in/id/eprint/19609 |
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