Abstract
Nutmeg (Myristica fragrans Houtt) is a native plant of Banda Island known as the Spice Islands. Nutmeg fruit consists of the pericarp or rind, the seed kernel inside (nutmeg), and the nutmeg is a red lacy (aryl) covering the kernel (mace). Nutmeg pericarp contributing 80-85% of the total weight of the nutmeg fruit but its use is still not getting enough attention and a lot of it is wasted as agricultural waste which can pollute the environment. This is because the economic value is considered to be lower than the seeds and mace of nutmeg. This article aims to review the potential and oppurtunity benefits of nutmeg meat waste (pericarp) for human health and its application in functional foods. The method used in this paper is a literature review. The results show that, the pericarp has been reported to contain bioactive compounds similar to those of nutmeg and mace oil which have pharmacological values. Phytochemical compounds are beneficial to human health as anti-inflammatory, anti-diabetes, anti-microbial agents, antixidants, anti-depressants, anti-convulsants, and anti-cancer agents. Based on the composition, the pericarp is potentially used as a functional food to increase added value and reduce environmental pollution. In addition, the abundance of materials, relatively low prices, and the importance of healthy food for the health of the human provide opportunities for the development of functional foods based on bioactive compounds.
Highlights
IntroductionNutmeg pericarp is the largest part of about 80-85% of the total weight of nutmeg fruit [6], but it still gets less attention because its economic value is considered lower than nutmeg and mace
The seeds and aril are commonly called nutmeg and mace respectively, are the primary products of M. fragrans known as spices [1,2,3,4]
These results showed that the extract of hexane, ethyl acetate and methanolic inhibited lipid peroxidation (LPO) by 82.5, 70.1 and 73.2%, and cyclooxygenase enzymes COX-1 by 44, 44 and 42% and COX-2 by 47, 41 and 36%, respectively, at 100 μg/mL [12]
Summary
Nutmeg pericarp is the largest part of about 80-85% of the total weight of nutmeg fruit [6], but it still gets less attention because its economic value is considered lower than nutmeg and mace They are generally taken by splitting the nutmeg directly in the nutmeg field and leaving the flesh strewn under the tree. According to Craig [11], a diet using large amounts of spices as a food flavoring can provide various active phytochemical components that are useful for maintaining health and protecting the body from chronic disease These ingredients can be served in various forms, including health drinks, instant drinks, juices, syrups, candy, pickles, sweets, lunkhead, jams and jellies. This paper examines the potential and health benefits of nutmeg as a functional foods
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