Abstract
This study evaluated the effect of conventional maceration and ultrasound assisted extraction techniques on the extraction yield, chemical composition and sensory characteristics of nutmeg oleoresins. Extraction was performed using material: absolute ethanol ratio 1:4, at room temperature. The volatile components of the oleoresin were identified by gas chromatography–mass spectrometry. The results of the study showed that the yield ranged from 4.55 to 9.63 %. Fifty-three compounds in the nutmeg oleoresin have been identified to account for >90 % of the total oil content. Sabinene, myristicin, elemicin, α-pinene, β-pinene, limonene, terpinen-4-ol and myristic acid were found as major compounds of all the nutmeg oleoresins obtained by different techniques. The sensory characteristics of the oleoresin were strongly influenced by the ultrasonic intensity and duration of extraction. The experimental results showed that ultrasound assisted extraction technique at 40 % of the maximal output power and 10 min produced superior quality nutmeg oleoresin with a remarkable yield.
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Morsy, N.F.S. A comparative study of nutmeg (Myristica fragrans Houtt.) oleoresins obtained by conventional and green extraction techniques. J Food Sci Technol 53, 3770–3777 (2016). https://doi.org/10.1007/s13197-016-2363-0
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DOI: https://doi.org/10.1007/s13197-016-2363-0