Characterization and Extraction Techniques of Nutmeg Oleoresin

Nutmeg is a very popular spice worldwide obtained from the seeds of Myristica fragrans Houtt. Apart from its use as spice, it has extraordinary medicinal properties because of which it is used in therapeutic drugs since ancient times. The oleoresin from nutmeg in contrast to essential oil contains both the volatile and non-volatile components of nutmeg seed. The dark-brown-colored oleoresin with sweet, spicy clove-like aroma offers benefits of longer shelf life, ease of use, more standardized flavor profile and more uniform blending in food products. The oleoresin is extracted in organic solvents that must be removed prior to its packaging. The three main active components of nutmeg oleoresin are myristicin, elemicin, and safrole. But, overall nutmeg oleoresin is a mixture of monoterpene hydrocarbons, sesquiterpene alcohols, esters, ketones, oxides, aromatics, and acids. Nutmeg oleoresin has strong antimicrobial, antioxidant, analgesic, antidiarrheal, aphrodisiac, antidepressant, and hepatoprotective activities.