Abstract
The essential oil composition, total phenolic and anthocyanin, antioxidant and nutritional analysis of pericarp of Myristica beddomei ssp. ustulata have been investigated. β-caryophyllene (25.41 %) was identified to be the major constituent of pericarp essential oil. The results revealed that the methanolic extract of pericarp showed higher amount of phenols and polyphenols. The total anthocyanin content was found to be 33.064 mg/100 g. Due to the presence of higher phenolic and anthocyanin compounds, the extract produces higher scavenging ability against radicals. The pericarp was found to be a rich source of nutritional compounds and hence may be used as a functional food. Further exploration in this species, is likely to provide some leads in the direction.
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