Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Functional Properties of Nutmeg

육두구의 생리활성에 관한 연구

  • Bok, Jin-Heuing (Shilla Myunggua) ;
  • Takeda, Yasutuki (Department of Food Science, Rakuno Gakuen University) ;
  • Ando, Kouichi (Department of Food Science, Rakuno Gakuen University) ;
  • Son, Jong-Youn (Department of Food and Biotechnology & Institute of Food Industry and Biotechnology, Hankyong National University)
  • 복진흥 (신라명과) ;
  • 죽전보지 (낙동학원대학 식품과학과) ;
  • 안등공일 (낙동학원대학 식품과학과) ;
  • 손종연 (한경대학교 식품생물공학과 식품생물산업연구소)
  • Published : 2007.02.28
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Abstract

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 essential oil at 1,000 ppm were 4.9%, 41.8% and 6.8%, respectively. The antioxidative activities in linoleic acid substrates were in the order of BHT > ethanol > extract > ${\alpha}$-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 > ${\alpha}$-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.

Keywords

References

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