Abstract
The aim of the study was to evaluate the effect of heating on the chemical compositions and antifungal properties of nutmeg's oleoresin. Nutmeg's oleoresin was obtained by two steps, distillation followed by maceration. The nutmeg's oleoresin was heated at 100oC, 120oC and 180oC. The chemical compositions were determined by GC-MS, and the antifungal properties by giant colony method. The result of the study showed that yield was 13.6%±0.2% and 24 components were identified. The nutmeg's oleoresin at 100°C, 120°C and 180°C identified 25, 21 and 20 components. Indeed, heating treatment on nutmeg's oleoresin did not decrease the antifungal properties.
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