Characterization of nutmeg (Myristica fragrans houtt.) essential oil extracted using water steam distillation, supercritical fluid extraction, and pressurized liquid extraction methods

¹ Department of Food and Agricultural Product Technology, Universitas Andalas, Kampus Limau Manis-Padang, Indonesia 25163.
² Department of Agro-Industrial Technology, Universitas Andalas, Kampus Limau Manis-Padang, Indonesia 25163.
³ Department of Food Technology, Universiti Teknologi MARA, Shah Alam-Selangor Darul Ehsan, Malaysia.

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

Abstract

Nutmeg (Myristica fragrans Houtt.) is valued for its essential oil, rich in bioactive compounds with applications in pharmaceuticals, food, and cosmetics. This study compared three extraction methods, water steam distillation (WSD), supercritical fluid extraction (SFE), and pressurized liquid extraction (PLE), to evaluate oil yield and quality. Parameters analyzed included yield, physical characteristics (color, aroma), specific gravity, refractive index, ethanol solubility, evaporation residue, essential profile, functional groups, and antioxidant activity. Oil yields varied: 24- hour WSD (3.20%), 36-hour WSD (3.50%), 48-hour WSD (2.63%), SFE (2.43%), and PLE (21.52%). FTIR revealed functional group differences, notably in PLE oil. GC-MS showed myristicin levels of 40.80% (SFE), 24.91% (36-hour WSD), and 21.05% (PLE). Antioxidant activity also differed: 36-hour WSD (41.81%), SFE (83.82%), and PLE (88.81%). These variations were influenced by extraction temperature, pressure, and solvent type. The study highlights that modern techniques, especially PLE and SFE, offer promising alternatives to traditional distillation, producing oils with higher bioactivity. Further research is needed to assess total phenolic content and explore other bioactivities, such as antibacterial effects, to fully characterize the functional potential of nutmeg essential oil.