Abstract

This work aimed to isolate the essential oil from the nutmeg (Myristica fragrans Houtt.) seed, to determine the qualitative and quantitative chemical composition of the obtained essential oil, as well as to examine its antioxidant and antimicrobial activity. The essential oil was obtained by Clevenger-type hydrodistillation from the disintegrated nutmeg seed (hydromodulus 1:15 m/V, extraction time 180 minutes). The qualitative and quantitative chemical composition of the nutmeg essential oil was determined by GC/MS and GC/FID analysis. Twenty-five compounds were identified in the nutmeg essential oil and the most abundant was monoterpene hydrocarbon sabinene (42.3 %). The antioxidant activity was spectrophotometrically examined by using DPPH assay. The nutmeg essential oil showed a good antioxidant activity after incubation (EC₅₀ = 1.35 ± 0.003 mg/ml). The antimicrobial activity of the nutmeg essential oil was examined by using a disc diffusion method on Gram-positive bacteria (Staphylococcus aureus, Bacillus cereus, B. luteus, Listeria monocytogenes), Gram-negative bacteria (Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Proteus vulgaris) and fungus (Candida albicans). The essential oil showed good antifungal and antibacterial activity. The anticandidal activity of the essential oil (28 mm) was comparable to the activity of conventional antifungal drug nystatin (17 mm). Of the tested Gram-positive bacteria, the most sensitive was B. luteus with the inhibition zone diameter of 23 mm, while the tested Gram-negative bacteria showed lower sensitivity. The isolated nutmeg essential oil has the potential for use in the pharmaceutical, chemical and food industry as a natural antioxidant and an antimicrobial agent.

摘要

这项工作旨在从豆蔻中分离出香精油（肉豆蔻）（Houtt。）种子，以确定所得精油的定性和定量化学组成，并检查其抗氧化和抗菌活性。通过Clevenger型加氢蒸馏从崩解的肉豆蔻种子中获得精油（加水模量为1:15 m / V，提取时间为180分钟）。肉豆蔻精油的定性和定量化学组成通过GC / MS和GC / FID分析确定。在肉豆蔻精油中鉴定出25种化合物，其中最丰富的是单萜烃香宾烯（42.3％）。通过使用DPPH测定法分光光度法检查抗氧化剂活性。肉豆蔻精油在孵育后表现出良好的抗氧化活性（EC ₅₀= 1.35±0.003 mg / ml）。通过盘扩散法检查肉豆蔻精油对革兰氏阳性菌（金黄色葡萄球菌，蜡状芽孢杆菌，黄体芽孢杆菌，单核细胞增生李斯特菌），革兰氏阴性菌（大肠杆菌，肺炎克雷伯菌，铜绿假单胞菌）的抗菌活性寻常变形杆菌）和真菌（白色念珠菌）。精油显示出良好的抗真菌和抗菌活性。香精油（28毫米）的抗candidal活性可与常规抗真菌药制霉菌素（17抑菌素）相媲美。在测试的革兰氏阳性细菌中，最敏感的是黄褐芽孢杆菌，其抑菌圈直径为23 mm，而测试的革兰氏阴性细菌则显示出较低的敏感性。分离出的肉豆蔻精油具有用于药物的潜力，