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KMID : 1011620070230010033
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Korean Journal of Food and Cookey Science
2007 Volume.23 No. 1 p.33 ~ p.40
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Functional Properties of Nutmeg
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손종연:Son Jong-Youn
복진흥:Bok Jin-Heuing/:Yasutuki Takeda/:Kouichi Ando
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Abstract
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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 essentia] oil at 1,000 ppm were 4.9%, 41.8% and 6.8%, respectively. The antioxidative activities in lin이eic acid substrates were in the order of BHT > ethanol extract > a-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 > a-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.
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KEYWORD
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nutmeg, antioxidant activity, antimicrobial activity, nitrite-scavenging ability, ACE inhibitory activity
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