Antibacterial principles from Myristica fragrans seeds

J Med Food. Fall 2006;9(3):395-9. doi: 10.1089/jmf.2006.9.395.

Abstract

Nutmeg (Myristica fragrans) is used in food preparations for its aromatic flavor. The present investigation was undertaken to evaluate the antibacterial activity of constituents of M. fragrans seeds. Seeds of M. fragrans were powdered and extracted with chloroform to obtain trimyristin, which on saponification yielded myristic acid. The mother liquor remaining after separation of trimyristin was concentrated and column-chromatographed with petroleum ether to separate myristicin. Antibacterial activity of these isolated constituents was evaluated by determination of minimum inhibitory concentration against selected Gram-positive and Gram-negative organisms. All the constituents isolated from nutmeg exhibited good antibacterial activity. This study shows the potential of natural compounds in replacement of synthetic preservatives.

MeSH terms

  • Anti-Bacterial Agents / isolation & purification*
  • Anti-Bacterial Agents / pharmacology
  • Benzyl Compounds / isolation & purification
  • Benzyl Compounds / pharmacology
  • Chloroform
  • Dioxolanes / isolation & purification
  • Dioxolanes / pharmacology
  • Gram-Negative Bacteria / drug effects
  • Gram-Positive Bacteria / drug effects
  • Myristic Acid / isolation & purification
  • Myristic Acid / pharmacology
  • Myristica / chemistry*
  • Plant Extracts / chemistry
  • Pyrogallol / analogs & derivatives
  • Pyrogallol / isolation & purification
  • Pyrogallol / pharmacology
  • Seeds / chemistry*
  • Triglycerides / isolation & purification
  • Triglycerides / pharmacology

Substances

  • Anti-Bacterial Agents
  • Benzyl Compounds
  • Dioxolanes
  • Plant Extracts
  • Triglycerides
  • Pyrogallol
  • myristicin
  • Myristic Acid
  • trimyristin
  • Chloroform