Antioxidant and anti food-borne bacterial activities of extracts from leaf and different fruit parts of Myristica fragrans Houtt

Sulaiman, Shaida Fariza; Ooi, Kheng Leong

doi:10.1016/j.foodcont.2011.11.005

Cited by 38 publications

(16 citation statements)

References 24 publications

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“…It is worth mentioning that all the spices of this investigation are well-known and have been widely used over hundreds of years in China. The long history of their important roles in traditional prescription lighted their applications in later medical development definitely [23][24][25][26][27]. In addition, the active concentrations of these spices used in this work were very low, so oral intake of these spices in the conventional dosage may reach the effective concentrations.…”

Section: Resultsmentioning

confidence: 96%

Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase

Jiang

Liang

Sun

et al. 2015

Plant Foods Hum Nutr

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Dietary spices have been adopted in cooking since ancient times to enhance flavor and also as food preservatives and disease remedies. In China, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their functions. Fatty acid synthase (FAS) has been recognized as a remedy target, and its inhibitors might be applied in disease treatment. The present work was designed to assess the inhibitory activities on FAS of spices extracts in Chinese menu. The in vitro inhibitory activities on FAS of 22 extracts of spices were assessed by spectrophotometrically monitoring oxidation of NADPH at 340 nm. Results showed that 20 spices extracts (90.9 %) exhibited inhibitory activities on FAS, with half inhibition concentration (IC(50)) values ranging from 1.72 to 810.7 μg/ml. Among them, seven spices showed strong inhibitory effect with IC(50) values lower than 10 μg/ml. These findings suggest that a large proportion of the dietary spices studied possess promising inhibitory activities on FAS, and subsequently might be applied in the treatment of obesity and obesity-related human diseases.

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Section: Resultsmentioning

confidence: 96%

Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase

Jiang

Liang

Sun

et al. 2015

Plant Foods Hum Nutr

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“…In another study, similar results were obtained when the mace was extracted using 80% methanol (160.9 ± 13.9 μg/mL) as reported previously. 22 This may suggest that increasing the solvent polarity by the addition of water does not alter the antioxidant activity. When the activities were expressed as antioxidant activity index (AAI), ME was considered to have a poor activity, obtaining an AAI of 0.36, whereas EAE showed a moderate activity, AAI of 0.63.…”

Section: Dpph Radical Scavenging Activitymentioning

confidence: 99%

Bioactivities of Methanol and Ethyl Acetate Mace Extracts of Myristica fragrans Houtt

Simamora¹,

Santoso²,

Timotius³

2018

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Introduction: Myristica fragrans Houtt is used as a spice in Indonesia. This study aimed to scientifically validate the traditional use of mace from M. fragrans. Methods: The mace was extracted with methanol and ethyl acetate, and the chemical composition was analysed by GC-MS. The extracts were evaluated for their antibacterial activities against seven different bacteria based on a well diffusion method, their antioxidant activities based on DPPH radical scavenging assay, and their α-glucosidase inhibitory activities in vitro. Results: Four major components were identified from both extracts: sabinene, methoxyeugenol, myristicin, and elemicin. The methanol extract (ME) had higher methoxyeugenol, myristicin and elimisin levels, whereas sabinene was dominant in ethyl acetate extract (EAE). Both extracts showed good antibacterial activity against S. aureus only. Both extracts showed good antioxidant activities, in which EAE showed stronger activity than ME (IC 50 94 μg GAE/ml and IC 50 162 μg GAE/ml, respectively). Further more, both extracts inhibited α-glucosidase more strongly than the standard acarbose, in which ME (IC 50 7.50 μg GAE/ml) exhibited stronger α-glucosidase inhibitory capacity than EAE (IC 50 10.65 μg GAE/ml). Conclusion:The results suggest that ME and EAE of M. fragrans have biological activities with high potential for pharmacological uses.

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“…Selain itu ekstrak aril dan inti biji tumbuhan ini telah dilaporkan oleh Ref. [5] mempunyai aktivitas antibakteri sedangkan bunga segar pala mempunyai aktivitas antioksidan yang kuat [6]. Senyawa seperti -karoten dan terpenoid dalam minyak atsiri pala juga berpotensi sebagai antioksidan dan antibakteri [7].…”

Section: Pendahuluanunclassified

Antioxidant Activity of N-Hexane Extract of Nutmeg Plants From South Aceh Province

Ginting¹,

Mustanir²,

Helwati³

et al. 2017

J. Nat.

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Abstract. It has tested the antioxidant activity of n-hexane extract respective roots, bark, fruit and seed crops of nutmeg against DPPH. Each extracted by maceration method with n-hexane. The extraction of each plant nutmeg with n-hexane extract obtained yield of n-hexane respectively 8,35%; 81,5%; 11,89% and 55,63%. The result of the antioxidant activity of n-hexane extract of each plant nutmeg against DPPH with a concentration of 25 ppm, 50 ppm and 100 ppm is obtained IC 50 , respectively, are 0,216 ppm, 63,755 ppm, 43,998 ppm and 11,599 ppm and positive control vitamin C ( IC 50 = 3,657 ppm). Vitamin C is a standard compound is more often used than butyl for very high antioxidant activity. The antioxidant activity increases from high to low at the roots, seeds, fruits and bark of plants nutmeg in a row. Based on data GC-MS chemical components of each successive extracts of roots, bark, fruit and seeds are 41, 41, 44, 43 components of secondary metabolites. The main components of each part of the plant based on data from GC-MS are a 5-Octadecanoic acid, linalool, eugenol, myristicin, methoxyeugenol. The compounds are thought to play an active role in inhibiting free radicals from DPPH. n-Hexane extract nutmeg plant potential as an antioxidant.

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Antioxidant and anti food-borne bacterial activities of extracts from leaf and different fruit parts of Myristica fragrans Houtt

Cited by 38 publications

References 24 publications

Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase

Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase

Bioactivities of Methanol and Ethyl Acetate Mace Extracts of Myristica fragrans Houtt

Antioxidant Activity of N-Hexane Extract of Nutmeg Plants From South Aceh Province

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