M GOPALAKRISHNAN
Re;!iollal Research Labora/ory (CSIR)
Trivandrum. 695019 Kerala, India
ABSTRACT
Wt. (gm) Wl. (gm) % Wt. (gm) % Wt. (gm) % Wt. (gm) %
The proximate analysis of the nutmeg, ture. The latter was also highly acidic
mace and rind is given in Table 2. Nut- and astringent. The volatile oil content
meg and mace at the time of harvesting in nutmeg(l1. 0%) and mace (15.3%) was
had moisture content of about 40% comparable with values reported else-
whereas the neshy rind 'had 88% mois- where. The rind part carried only traces
rc"ml)Ositic)n of nutmeg and mace 61
Nonvolatile ether extract was more aril and comparatively very less in the
the kernel region (33.6%), less in the rind.
Sugars
0) glucose 0.06 0.10 0.10 0.17 0.90 7.50
b) fructose 0.04 0.07 0.06 0.10 0.68 5.66
Total reducing 0.10 0.17 0.16 0.27 l.58 13.16
sugars
Sucrose 0.43 0.72 0.23 0.39 0.09 0.75
Total sugars 0.53 0.89 0.39 0.65 1.67 13.92
Protein 4.30 7.16 5.95 9.91 0.64 5.3
Crude fibre 7.00 11.70 2.36 3.93 3.31 27.58
Total ash 1.54 2.57 0.9~ l.56 0.89 7.42
Ash insoluble in BeL 0.12 0.20 0.09 0.15 0.07 0.58
Polyphenols'
Total tannins l.50 2.50 0.29 2.42
True tannins 0.60 1.00 0.11 0.92
Pectin l.69 14.10
Starch was ·predominant in mace (44%), Protein conten t was more in mace and
in relatively good concentration in the relatively less in the kernel and rind in
kernel (30%) but practically absent in the that order. Fibre content was high in the
rind. The kernel and mace contained rind part (- 27%) while it was normal in
traces of sugars while the rind part car- the kernel (- 1l.7%) and mace (- 4.0%).
ried appreciableamountofsugars(-14%). Ash content was more in th e rind (7.42%)
The sugars of the kernel were mainly of as compared to the kernel (_ 2%) and
the non-reducing type, those of mace both mace(-2%). Polyphenols were uniformly
reducing and non-reducing type in equal presen t in all the fruit parts at immature
amounts and those of the rind mainly of stages while it was practically absent in
reducing type. the aril at the fully mature stage. Both
Gopalakrishnan 52
kernel and rind contained about 2.5% of covery of93% pectin could be obtained by
total polyphenols ofw hich 40% comprised single extraction with dilute hydrochlo_
of true tannins. ric acid, but with citric acid, two extrac_
tion steps were necessary. The optimum
The rind of th e nutmeg was found to time of extraCtion was 60 minutes at a
carry good quality pectin (upto 14%) which temperature of 85-90°C. The pectin ob-
can be commercially exploited for the tained was of very high quality with a '
preparation of pectin. The best recovery jelly grade of 225-250.
of pecJ;in from nutmeg waste was ob-
tained by using 0.25% hydrochloric acid The physico-chemical characte.;stics of
or 0.75% citric acid when the yield of nutmeg and mace oils are given in Table-
pectin on a dry weight ba sis were 21.73- 3 which more or less ago'eed with re-
14.33% and 12.54%, respectively. A re- ported values.
The gas chromatographic analysis of both oils. In nutmeg oil myristicin (3.28%)
nutmeg and llIace oils (Table 4) showed and elemicin (1.38%) together accounted
qualitative resemblance to values avail- for 4.66% of the whole oil while in mace
able in literature, but quantitative varia- oil their concentrations were still higher
tions in many aspects. The low boiling (5.92% and 3.14% respectively). Consid-
constituents particularly the monoter- ering the relatively high concentration of
pene hydrocarbons, were presen t in high highly volatile mon oterpenes in both oils
concentrations in both the oils, probably the concentration of hallucinogenic prin·
because the oils were extracted from fresh ciples (myristicin and elemicin) appears
materials. 0. - pinene, p- pinene and to be very high in Indian oils. The major
sabinene together constituted 77.38% in hallucinogenic principle in Indian nut-
nutmeg and 60.76% in mace oil. The meg and mace oils thus appears to the
constituents imparting the typical spice myristicin. The general sensory charac-
flavour namely the monoterpene alcohols, teristics of the oil compare very well with
their esters and aromatic compounds were the best products in world market.
also found to be at appropriate levels in
Compound Composition
Rt Nutmeg, oil Mace oil
0. - Pinene 2.76 14.72 15.24
p- Pinene + Sabinene 3.41 62.66 45.52
0. -: Phellandrene 3.56 3.06 3.17
of nutmeg and mace 63