Eurasian Journal of Biosciences

Antioxidant activity of nutmeg fruit flesh-derived essential oil obtained through multiple drying methods


The purpose of this research is to study the influence of drying methods on the antioxidant activity and peroxide value of nutmeg fruit flesh-derived essential oil. This research employs a Completely Randomized Design (RAL) with 3 repetitions and nutmeg fruit flesh drying treatment (fresh/ without drying, shade-drying, sun-drying). The parameters observed include antioxidant activity test and peroxide value of nutmeg fruit flesh-derived essential oil. The research results show that nutmeg fruit flesh-derived oil contains 32 components, with major components consisting of α-pinene (18.0%), myristicin (14.1%), α-terpineol (9.4%), β-pinene (8.9%), limonene (8.5%), terpinene-4-ol (8.4%), δ-terpinene (5.9%), α-terpinolene (5.2%), and α-terpinene (4.3%). The highest antioxidant activity of nutmeg fruit flesh-derived oil is found in the shade-drying treatment, which may serve as a reducing agent in oxidation process and has good activity as an anti-free radical of DPPH. The peroxide value is lower than that of α-tocopherol, showing that nutmeg fruit flesh-derived oil has the capability to inhibit oxidation process better than α-tocopherol.


  • Bahrul P, Rahman N, Diah AWM (2014) Uji Aktivitas Antioksidan Esktrak Daun Salam Syzygium Dengan Antioxidant Activity Test of Bay Leave (Syzygium Polyanthum) Extract Using. 3(August): 143-149.
  • Cao L, Si JY, Liu Y, Sun H, Jin W, Li Z, Zhao XH, Le Pan R (2009) Essential Oil Composition, Antimicrobial and Antioxidant Properties of Mosla Chinensis Maxim. Food Chemistry, 115(3): 801-805.
  • Du H, Li H (2008) Antioxidant Effect of Cassia Essential Oil on Deep-Fried Beef during the Frying Process. Meat Science, 78(4): 461-468.
  • Gazzani G, Papetti A, Massolini G, Daglia M (1998) Anti- and Prooxidant Activity of Water Soluble Components of Some Common Diet Vegetables and the Effect of Thermal Treatment. Journal of Agricultural and Food Chemistry, 46(10): 4118-4122.
  • Huang D, Boxin OU, Prior RL, et al. (2005) The Chemistry behind Antioxidant Capacity Assays. Journal of Agricultural and Food Chemistry, 53(6): 1841-1856.
  • Lee OH, Lee BY, Kim YC, Shetty K, Kim YC (2008) Radical Scavenging-Linked Antioxidant Activity of Ethanolic Extracts of Diverse Types of Extra Virgin Olive Oils. Journal of Food Science, 73(7): 519-525.
  • Lindberg MH, Bertelsen G (1995) Spices as Antioxidants. Trends in Food Science and Technology, 6(8): 271-277.
  • Liu F, Ng TB (2000) Antioxidative and Free Radical Scavenging Activities of Selected Medicinal Herbs. Life Sciences, 66(8): 725-735.
  • Nurdjannah N (2007) Teknologi Pengolahan Pala. Jurnal Ilmiah Badan Penelitian Dan Pengembangan Pertanian. Balai Besar Penelitian Dan Pengembangan Pascapanen Pertanian: 1-54.
  • Nurhaen, Winarsii D, Ridhay A (2016) Isolasi Dan Identifikasi Komponen Kimia Minyak Atsiri Dari Daun, Batang Dan Bunga Tumbuhan Salembangu (Melissa Sp.). Natural Science: Journal of Science and Technology, 5(2): 149-157.
  • Oke F, Aslim B, Ozturk S, Altundag S (2009) Essential Oil Composition, Antimicrobial and Antioxidant Activities of Satureja Cuneifolia Ten. Food Chemistry, 112(4): 874-879.
  • Omidbaigi R, Sefidkon F, Kazemi F (2004) Influence of Drying Methods on the Essential Oil Content and Composition of Roman Chamomile. Flavour and Fragrance Journal, 19(3): 196-198.
  • Safaei-Ghomi J, Ebrahimabadi AH, Djafari-Bidgoli Z, Batooli H (2009) GC/MS Analysis and in Vitro Antioxidant Activity of Essential Oil and Methanol Extracts of Thymus Caramanicus Jalas and Its Main Constituent Carvacrol. Food Chemistry, 115(4): 1524-1528.
  • Sarikurkcu C, Arisoy K, Tepe B, Cakir A, Abali G, Mete E (2009) Studies on the Antioxidant Activity of Essential Oil and Different Solvent Extracts of Vitex Agnus Castus L. Fruits from Turkey. Food and Chemical Toxicology, 47(10): 2479-2483.
  • Sefidkon F, Abbasi K, Gholamreza BK (2006) Influence of Drying and Extraction Methods on Yield and Chemical Composition of the Essential Oil of Satureja Hortensis. Food Chemistry, 99(1): 19-23.
  • Singh G, Kapoor IPS, Singh P, de Heluani CS, de Lampasona MP, Catalan CAN (2008) Chemistry, Antioxidant and Antimicrobial Investigations on Essential Oil and Oleoresins of Zingiber Officinale. Food and Chemical Toxicology, 46(10): 3295-3302.
  • Sipahelut SG, Telussa I (2011) Karakteristik Minyak Atsiri Dari Daging Buah Pala Melalui Beberapa Teknologi Proses Characteristic. Jurnal Teknologi Hasil Pertanian, IV(2): 126-133.


This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.