Chemical composition and antioxidant activity of essential oil and oleoresins of nutmeg (Myristica fragrans Houtt.) fruits

Autores
Kapoor, I. P. S.; Singh, Bandana; Singh, Gurdip; Schuff, Carola; Perotti, Marina Elvira; Catalan, Cesar Atilio Nazareno
Año de publicación
2013
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Essential oil and oleoresins (ethanol, ethyl acetate, and iso-propyl alcohol) of Myristica fragrans were extracted by using Clevenger and Soxhlet apparatus, respectively. Gas chromatography-mass spectrometry analysis of essential oil showed the presence of 38 components representing about 99.6% of the total weight. Sabinene (29.4%) was found to be a major component along with beta pinene (10.6%), alpha pinene (10.1%), terpene-4-ol (9.6%), and several other minor components. The major component of all oleoresins contained elemicin. It has been observed that the essential oil and ethanol oleoresin showed better activity compared to other tested oleoresins and synthetic antioxidants, butylated hydroxyl anisole and butylated hydroxyl toluene. Furthermore, the activity of essential oil and oleoresins was measured for the inhibition of primary and secondary oxidation products in mustard oil by using peroxide, thiobarbituric acid, and p-anisidine values. In addition, these experiments were further supported by other complementary antioxidant assays, such as ferric thiocyanate method in a linoleic acid system, reducing power, chelating effect, and scavenging effects on 1,1′-diphenyl-2-picrylhydrazyl radical. Hence, the essential oil and ethanol oleoresin of M. fragrans could be considered as a natural food preservative.
Fil: Kapoor, I. P. S.. Gorakhpur University; India
Fil: Singh, Bandana. Gorakhpur University; India
Fil: Singh, Gurdip. Gorakhpur University; India
Fil: Schuff, Carola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Perotti, Marina Elvira. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Materia
Antioxidant Activity
Essential Oil
Gc-Ms
Myristica Fragrans
Oleoresins
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/52109
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/52109
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Chemical composition and antioxidant activity of essential oil and oleoresins of nutmeg (Myristica fragrans Houtt.) fruitsKapoor, I. P. S.Singh, BandanaSingh, GurdipSchuff, CarolaPerotti, Marina ElviraCatalan, Cesar Atilio NazarenoAntioxidant ActivityEssential OilGc-MsMyristica FragransOleoresinshttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Essential oil and oleoresins (ethanol, ethyl acetate, and iso-propyl alcohol) of Myristica fragrans were extracted by using Clevenger and Soxhlet apparatus, respectively. Gas chromatography-mass spectrometry analysis of essential oil showed the presence of 38 components representing about 99.6% of the total weight. Sabinene (29.4%) was found to be a major component along with beta pinene (10.6%), alpha pinene (10.1%), terpene-4-ol (9.6%), and several other minor components. The major component of all oleoresins contained elemicin. It has been observed that the essential oil and ethanol oleoresin showed better activity compared to other tested oleoresins and synthetic antioxidants, butylated hydroxyl anisole and butylated hydroxyl toluene. Furthermore, the activity of essential oil and oleoresins was measured for the inhibition of primary and secondary oxidation products in mustard oil by using peroxide, thiobarbituric acid, and p-anisidine values. In addition, these experiments were further supported by other complementary antioxidant assays, such as ferric thiocyanate method in a linoleic acid system, reducing power, chelating effect, and scavenging effects on 1,1′-diphenyl-2-picrylhydrazyl radical. Hence, the essential oil and ethanol oleoresin of M. fragrans could be considered as a natural food preservative.Fil: Kapoor, I. P. S.. Gorakhpur University; IndiaFil: Singh, Bandana. Gorakhpur University; IndiaFil: Singh, Gurdip. Gorakhpur University; IndiaFil: Schuff, Carola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Perotti, Marina Elvira. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaFil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; ArgentinaTaylor & Francis2013-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/mswordapplication/pdfhttp://hdl.handle.net/11336/52109Kapoor, I. P. S.; Singh, Bandana; Singh, Gurdip; Schuff, Carola; Perotti, Marina Elvira; et al.; Chemical composition and antioxidant activity of essential oil and oleoresins of nutmeg (Myristica fragrans Houtt.) fruits; Taylor & Francis; International Journal Of Food Properties; 16; 5; 7-2013; 1059-10701094-2912CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/10942912.2011.576357info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2011.576357info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:05Zoai:ri.conicet.gov.ar:11336/52109instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:50:05.696CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Chemical composition and antioxidant activity of essential oil and oleoresins of nutmeg (Myristica fragrans Houtt.) fruits
title Chemical composition and antioxidant activity of essential oil and oleoresins of nutmeg (Myristica fragrans Houtt.) fruits
spellingShingle Chemical composition and antioxidant activity of essential oil and oleoresins of nutmeg (Myristica fragrans Houtt.) fruits
Kapoor, I. P. S.
Antioxidant Activity
Essential Oil
Gc-Ms
Myristica Fragrans
Oleoresins
title_short Chemical composition and antioxidant activity of essential oil and oleoresins of nutmeg (Myristica fragrans Houtt.) fruits
title_full Chemical composition and antioxidant activity of essential oil and oleoresins of nutmeg (Myristica fragrans Houtt.) fruits
title_fullStr Chemical composition and antioxidant activity of essential oil and oleoresins of nutmeg (Myristica fragrans Houtt.) fruits
title_full_unstemmed Chemical composition and antioxidant activity of essential oil and oleoresins of nutmeg (Myristica fragrans Houtt.) fruits
title_sort Chemical composition and antioxidant activity of essential oil and oleoresins of nutmeg (Myristica fragrans Houtt.) fruits
dc.creator.none.fl_str_mv Kapoor, I. P. S.
Singh, Bandana
Singh, Gurdip
Schuff, Carola
Perotti, Marina Elvira
Catalan, Cesar Atilio Nazareno
author Kapoor, I. P. S.
author_facet Kapoor, I. P. S.
Singh, Bandana
Singh, Gurdip
Schuff, Carola
Perotti, Marina Elvira
Catalan, Cesar Atilio Nazareno
author_role author
author2 Singh, Bandana
Singh, Gurdip
Schuff, Carola
Perotti, Marina Elvira
Catalan, Cesar Atilio Nazareno
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Antioxidant Activity
Essential Oil
Gc-Ms
Myristica Fragrans
Oleoresins
topic Antioxidant Activity
Essential Oil
Gc-Ms
Myristica Fragrans
Oleoresins
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Essential oil and oleoresins (ethanol, ethyl acetate, and iso-propyl alcohol) of Myristica fragrans were extracted by using Clevenger and Soxhlet apparatus, respectively. Gas chromatography-mass spectrometry analysis of essential oil showed the presence of 38 components representing about 99.6% of the total weight. Sabinene (29.4%) was found to be a major component along with beta pinene (10.6%), alpha pinene (10.1%), terpene-4-ol (9.6%), and several other minor components. The major component of all oleoresins contained elemicin. It has been observed that the essential oil and ethanol oleoresin showed better activity compared to other tested oleoresins and synthetic antioxidants, butylated hydroxyl anisole and butylated hydroxyl toluene. Furthermore, the activity of essential oil and oleoresins was measured for the inhibition of primary and secondary oxidation products in mustard oil by using peroxide, thiobarbituric acid, and p-anisidine values. In addition, these experiments were further supported by other complementary antioxidant assays, such as ferric thiocyanate method in a linoleic acid system, reducing power, chelating effect, and scavenging effects on 1,1′-diphenyl-2-picrylhydrazyl radical. Hence, the essential oil and ethanol oleoresin of M. fragrans could be considered as a natural food preservative.
Fil: Kapoor, I. P. S.. Gorakhpur University; India
Fil: Singh, Bandana. Gorakhpur University; India
Fil: Singh, Gurdip. Gorakhpur University; India
Fil: Schuff, Carola. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Perotti, Marina Elvira. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
Fil: Catalan, Cesar Atilio Nazareno. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
description Essential oil and oleoresins (ethanol, ethyl acetate, and iso-propyl alcohol) of Myristica fragrans were extracted by using Clevenger and Soxhlet apparatus, respectively. Gas chromatography-mass spectrometry analysis of essential oil showed the presence of 38 components representing about 99.6% of the total weight. Sabinene (29.4%) was found to be a major component along with beta pinene (10.6%), alpha pinene (10.1%), terpene-4-ol (9.6%), and several other minor components. The major component of all oleoresins contained elemicin. It has been observed that the essential oil and ethanol oleoresin showed better activity compared to other tested oleoresins and synthetic antioxidants, butylated hydroxyl anisole and butylated hydroxyl toluene. Furthermore, the activity of essential oil and oleoresins was measured for the inhibition of primary and secondary oxidation products in mustard oil by using peroxide, thiobarbituric acid, and p-anisidine values. In addition, these experiments were further supported by other complementary antioxidant assays, such as ferric thiocyanate method in a linoleic acid system, reducing power, chelating effect, and scavenging effects on 1,1′-diphenyl-2-picrylhydrazyl radical. Hence, the essential oil and ethanol oleoresin of M. fragrans could be considered as a natural food preservative.
publishDate 2013
dc.date.none.fl_str_mv 2013-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/52109
Kapoor, I. P. S.; Singh, Bandana; Singh, Gurdip; Schuff, Carola; Perotti, Marina Elvira; et al.; Chemical composition and antioxidant activity of essential oil and oleoresins of nutmeg (Myristica fragrans Houtt.) fruits; Taylor & Francis; International Journal Of Food Properties; 16; 5; 7-2013; 1059-1070
1094-2912
CONICET Digital
CONICET
url http://hdl.handle.net/11336/52109
identifier_str_mv Kapoor, I. P. S.; Singh, Bandana; Singh, Gurdip; Schuff, Carola; Perotti, Marina Elvira; et al.; Chemical composition and antioxidant activity of essential oil and oleoresins of nutmeg (Myristica fragrans Houtt.) fruits; Taylor & Francis; International Journal Of Food Properties; 16; 5; 7-2013; 1059-1070
1094-2912
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.tandfonline.com/doi/abs/10.1080/10942912.2011.576357
info:eu-repo/semantics/altIdentifier/doi/10.1080/10942912.2011.576357
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/msword
application/pdf
dc.publisher.none.fl_str_mv Taylor & Francis
publisher.none.fl_str_mv Taylor & Francis
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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