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Effects of osmotic dehydration treatment on volatile compound (Myristicin) content and antioxidants property of nutmeg (Myristica fragrans) pericarp

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Abstract

The effects of osmotic dehydration (OD) treatment on volatile compound (myristicin) content and the antioxidant capacity of nutmeg (Myristica fragrans) were studied. Fresh nutmeg pericarps were treated with varying sugar concentrations (60, 70, 80%) with different soaking periods at ambient temperature. The OD-treated nutmeg extracts were analyzed for myristicin content via Gas Chromatography Flame Ionization Detector. The phenolic content and antioxidant capacity were analyzed using Follin–Ciocalteu and a free radical scavenging activity assay. The myristicin content was highest (1.69 mg/100 mg) at 80% sugar concentration after 3 h of soaking. Total phenolic content and free radical scavenging activity were highest at 3 h of 80% sugar solution treatment with values of 76.90% and 1.75 mg GAE/g, respectively. OD treatment at varying sugar concentration levels and durations affects the production of myristicin and antioxidant composition. Treatment of nutmeg with OD at 80% sugar concentration for 3 h is preferable, resulting in an acceptable level of myristicin and high antioxidants.

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Abbreviations

OD:

Osmotic dehydration

TPC:

Total phenolic content

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

GC-FID:

Gas chromatography flame ionization detector

GAE:

Gallic acid equivalent

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Acknowledgements

Rahman N. thanks MyBrain for financial support during the period of the study.

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Authors and Affiliations

  1. Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800, Minden, Penang, Malaysia

    Nurain Rahman, Tan Bee Xin, Hanisah Kamilah & Fazilah Ariffin

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  1. Nurain Rahman
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  2. Tan Bee Xin
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  3. Hanisah Kamilah
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  4. Fazilah Ariffin
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Correspondence to Fazilah Ariffin.

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Rahman, N., Xin, T.B., Kamilah, H. et al. Effects of osmotic dehydration treatment on volatile compound (Myristicin) content and antioxidants property of nutmeg (Myristica fragrans) pericarp. J Food Sci Technol 55, 183–189 (2018). https://doi.org/10.1007/s13197-017-2883-2

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  • DOI: https://doi.org/10.1007/s13197-017-2883-2

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