Conteúdo de miristicina em preparados de noz moscada (Myristica fragans, Houtt)

Guiomar Francisca Teixeira; Jaqueline Garda Buffon; Ana Luiza Mucillo Baisch; Eliana Badiale-Furlong

doi:10.53393/rial.2008.67.32788

Vol. 67 No. 1 (2008), ORIGINAL ARTICLE

Vol. 67 No. 1 (2008)

Myristicin contents in nutmeg (Myristica fragans, Houtt) preparations

ORIGINAL ARTICLE

https://doi.org/10.53393/rial.2008.67.32788

Published 2008-01-01

Guiomar Francisca Teixeira⁺⁻
Jaqueline Garda Buffon⁺⁻
Ana Luiza Mucillo Baisch⁺⁻
Eliana Badiale-Furlong⁺⁻

Guiomar Francisca Teixeira

Fundação Universidade Federal do Rio Grande, Rio Grande, RS

Jaqueline Garda Buffon

Fundação Universidade Federal do Rio Grande, Rio Grande, RS

Ana Luiza Mucillo Baisch

Fundação Universidade Federal do Rio Grande, Rio Grande, RS

Eliana Badiale-Furlong

Universidade Federal do Rio Grande, Escola de Química e Alimentos, Laboratório de Micotoxinas e Ciência de Alimentos, Rio Grande, RS

PDF (Português (Brasil))

Keywords

Myristica fragans
miristicyn
composition

How to Cite

1.

Teixeira GF, Garda Buffon J, Baisch ALM, Badiale-Furlong E. Myristicin contents in nutmeg (Myristica fragans, Houtt) preparations. Rev Inst Adolfo Lutz [Internet]. 2008 Jan. 1 [cited 2024 Jul. 22];67(1):39-45. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32788

Abstract

The objective s of this investigation was to establish a procedure for determining miristicyn contents in nutmeg seeds, essential oil and liquid extract, in order to assess the both benefic and toxic properties of nutmeg. The powdered nutmeg and nutmeg seeds samples of were collected from the south and southeast regions of Brazil. The moiture, protein, ether extract and ash contents were determined in accordance with AOAC. Miristicyn was measured in ground nutmeg, in lipidic fraction and its respective hydrothermal extract, and in the infusion by means of gas chromatography. The powdered nutmeg presented the highest variation in its centesimal composition, particularly demonstrated by the nitrogen contents (from 6.0 to 12.0%), and ether extract (from 15.0 to 36.0%). The proposed procedure for determining miristicyn showed the best results when it was performed in the hydrothermal extract derived from the lipidic fraction, being the recuperation rate of 88.0%, 9% of coefficient variation, and the limit quantification of sample was 3mg/g. The highest myristicin contents were found in the seed and powdered nutmeg hydroalcoholic extracts from lipidic fraction, being 37 and 22 mg/g respectively.

https://doi.org/10.53393/rial.2008.67.32788

PDF (Português (Brasil))

References

1. Hirasa K, Takemasa M. Ciência e tecnologia de lãs especias.1st ed. Tokio (Japan): Marcel Dekker, Inc. Editorial AcribiaS.A.; 2002.

2. Vicenzi M, Vicenzi A, Silano, MC. Constituents of aromaticplants: elemicin. Fitoterapia 2004; 75: 615-8.

3. Wikimedia Commons. Noz moscada. [cited 2007 July 07].Available from URL: http://pt.wikipedia.org

4. Morgan R. Enciclopédia das Ervas e Plantas Medicinais.São Paulo (SP): Editora Hemus; 1994.

5. McKee LH, Thompson LD, Harden MI. Effect of threegrinding methods on some properties of Nutmeg. Lebersm.Wiss u Techn. 1993; 74: 121-5.

6. Nguefack J, Leth, V, Amvam Zotto, PH, Mathur, SB. Evaluationof five essencial oils from aromatic plants of Camerom forcontrolling food spoilage and mycotoxin producin fungi. IntJ Food Microbiol 2004; 94: 329-4.

7. Soliman KM, Badeaa RI. Effect of extracted from somemedicinal plants on different mycotoxigenic fungi. FoodChem Toxicol 2003; 40: 1669-5.

8. Sacramento CK. Especiarias como alternatives em sistemasagroflorestais. [cited 2007 July 07].Available from URL: http://www.sbsaf.org.br/anais/2002/trabalhos

9. Randerath K, Puttman KL, Randerath TH. Flavor constituintsin cola drinks induce hepatic DNA aducts in adult and fetalmice. Biochem Biophys Res 2004; 192 (1): 61-9.

10. Tomaino A, Cimino F, Zimbalatti A, Venuti AA, De PasqcualeA. Saija, A. Influence of heating on antioxidant activity andthe chemical composition of some spice essencial oils. FoodChem 2002; 40: 1669-5.

11. Choo LC, Wong SM, Liew, KY. Essential oil of nutmegpericarp. J. Sci Food Agric 1999; 79: 1954-7.

12. Lee HY, Jeong TC, Jeong HK. In vitro and in vivo metabolismof myriscitin in the rat. J Chromatogr B. 1998; 367-2.

13. Yun CH, Lee HS, Lee HY, Kim H, Kim E, Yea SS, Guengerich,P. Roles of human liver cytochrome P450 3A4 and IA2enzymes in the oxidation of myristicin. Toxicol Lett 2003;137: 133-50.

14. Hoffmann A, Heiden A, Pfannkoch E. Flavor profiling ofbeverages by stir bar sorptive extraction (SBSE) and thermaldesorption GC/MS/PFPD, Global Anal. 2000; 4: 1-9

15. Association of Official Agricultural Chemists International.Official methods of analysis. Arlington; 2000.

16. Bligh EG, Dyer WJ. A Rapid Method of Total LipidExtraction and Purification. Can J Biochem Phys.1959;37(8): 911-7.

17. Brasil. Resolução nº 12, de 1978 da CNNPA, 1978. Dispõesobre Especificações para condimentos.ANVISA; c2007[atualizado 2007]. Available from: http://www.anvisa.br

18. Sanford KJ, Heinz DE. Effects of storage on the volatilecomposition of nutmeg. Phytochem 1971; 10: 1245-50.

19. Schenk HP, Lamparsky D. Analysis of nutmeg oil usingchromatographic methods. J Chromatogr A 1981; 2004: 391-5.

20. Harvey DJ. Examitation of the diphenylpropanoids of nutmegas their trimethilsilyl, triethylsilyl and tri-n-propylsilylderivatives using combined gas chromatography and massspectrometry. J Chromatogr A 1995; 110: 91-02.

21. Forrester MB. Nutmeg intoxication in Texas, 1998-2004. HumExp Toxicol. 2005; 24(11): 563-6.