scholarly journals The Effect of Myristica fragrans on Texture Properties and Shelf-Life of Innovative Chewable Gel Tablets

Pharmaceutics ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 238
Author(s):  
Inga Matulyte ◽  
Akvile Mataraite ◽  
Saule Velziene ◽  
Jurga Bernatoniene
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Storage Conditions ◽  
Texture Analyzer ◽  
Texture Properties ◽  
A Value ◽  
Myristica Fragrans ◽  
Chewable Tablets ◽  
Pharmaceutical Industries ◽  
Nutmeg Essential Oil

Chewable gel tablets are an underdeveloped subject, even though there are many simple chewable tablets and gummy candies in the food and pharmaceutical industries. Chewable gel tablets are not as sweet, they can have an active substance, pharmacological effect, and a value of nutrition. The aim of this study was to prepare gelatin-based chewable tablets with Myristica fragrans as a preservative and to determine the shelf-life variability depending on storage conditions, and to evaluate texture changes. Firmness and springiness of gel tablets were measured by a texture analyzer and compared between different storage conditions and the shelf-life of tablets was established by mold growing time. Chewable gel tablets were prepared by using silicone form. Mold was most likely to grow on tablets that have been packaged in squeezable bags (after 14 days 60% of all formulations had a mold, p < 0.05). The most stable tablets (over 180 days) were in sealed boxes and contained nutmeg essential oil or its solution, or ethanolic nutmeg extract. The gel tablets’ firmness increased about 4 times when they were stored in opened plastic boxes and their springiness decreased about 1.65 times after 28 days in the mentioned conditions, p < 0.05. Nutmeg hydrolat had the highest influence on texture variation (p < 0.05).

scholarly journals The Essential Oil and Hydrolats from Myristica fragrans Seeds with Magnesium Aluminometasilicate as Excipient: Antioxidant, Antibacterial, and Anti-inflammatory Activity

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 37 ◽  
Author(s):  
Inga Matulyte ◽  
Aiste Jekabsone ◽  
Lina Jankauskaite ◽  
Paulina Zavistanaviciute ◽  
Vytaute Sakiene ◽  
...  
Keyword(s):  
Essential Oil ◽  
Biological Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Inflammatory Activity ◽  
Poly I:C ◽  
Bioactive Substances ◽  
Myristica Fragrans ◽  
Anti Inflammatory ◽  
Nutmeg Essential Oil

Nutmeg (Myristica fragrans) essential oil has antimicrobial, antiseptic, antiparasitic, anti-inflammatory, and antioxidant properties. We have recently demonstrated that hydrodistillation of nutmeg essential oil by applying magnesium aluminometasilicate as an excipient significantly increases both the content and amount of bioactive substances in the oil and hydrolats. In this study, we aimed to compare the antioxidant, antimicrobial, and anti-inflammatory activity of hydrolats and essential oil obtained by hydrodistillation in the presence and absence of magnesium aluminometasilicate as an excipient. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method revealed that magnesium aluminometasilicate did not significantly improved antioxidant activity of both essential oil and hydrolat. Antibacterial efficiency was evaluated by monitoring growth of 15 bacterial strains treated by a range of dilutions of the essential oil and the hydrolats. Essential oil with an excipient completely inhibited the growth of E. faecalis, S. mutans (referent), and P. multocida, whereas the pure oil was only efficient against the latter strain. Finally, the anti-inflammatory properties of the substances were assessed in a fibroblast cell culture treated with viral dsRNR mimetic Poly I:C. The essential oil with an excipient protected cells against Poly I:C-induced necrosis more efficiently compared to pure essential oil. Also, both the oil and the hydrolats with aluminometasilicate were more efficient in preventing IL-6 release in the presence of Poly I:C. Our results show that the use of magnesium aluminometasilicate as an excipient might change and in some cases improve the biological activities of nutmeg essential oil and hydrolats.

scholarly journals A Review on Chemical Composition, Bioactivity, and Toxicity of Myristica fragrans Houtt. Essential Oil

2021 ◽  
pp. 304-313
Author(s):  
Mega Ferdina Warsito
Keyword(s):  
Essential Oil ◽  
Biological Activities ◽  
Chemical Constituents ◽  
Chemical Compounds ◽  
Volatile Oil ◽  
Natural Medicine ◽  
Myristica Fragrans ◽  
Biological Potency ◽  
Myristica Fragrans Houtt ◽  
Nutmeg Essential Oil

Myristica fragrans Houtt., commonly known as nutmeg, is an Indonesian indigenous dioecious evergreen tree which contains 5-15% volatile oil. The oil is usually produced from the seed or mace.  Nutmeg oil has been extensively utilized in aromatherapy, natural medicine, and the perfume industry. This article provides an overview of the chemical compounds, biological potency, and toxic effects of nutmeg essential oil compiled from recent literature (2000–2020). Nutmeg oil mainly comprises monoterpenes and phenylpropanoids. Several reports on gas chromatography-mass spectrophotometry analysis of nutmeg oil showed that there were 27–38 chemical constituents detected at various concentrations. Many secondary metabolites of nutmeg oil reported to show biological activities that possibly substantiate its utilization in natural medicine. Numerous studies reported the biological activities of this volatile oil such as antioxidant, analgesic, antiinflammation, anticonvulsant, antibacterial, antiparasitic, insecticidal, and anticancer activity. But large intake of nutmeg oil could cause intoxication which is shown through symptoms in cardiovascular, central nervous system, anticholinergic, and local effects in the stomach. These symptoms are mainly attributed to the effect of myristicin, safrole, and elemicin overdose. This updated review paper intends to attract more attention to nutmeg oil and its potential to be developed into a medicinal product for the prophylaxis and therapy of diseases.

scholarly journals GC-MS Analysis of the Composition of the Extracts and Essential Oil from Myristica fragrans Seeds Using Magnesium Aluminometasilicate as Excipient

Molecules ◽  
2019 ◽  
Vol 24 (6) ◽  
pp. 1062 ◽  
Author(s):  
Inga Matulyte ◽  
Mindaugas Marksa ◽  
Liudas Ivanauskas ◽  
Zenona Kalvėnienė ◽  
Robertas Lazauskas ◽  
...  
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Plant Material ◽  
Chemical Compounds ◽  
Gas Chromatography Mass Spectrometry ◽  
Myristica Fragrans ◽  
Assisted Extraction ◽  
Ultrasound Bath ◽  
Nutmeg Essential Oil ◽  
First Time

Myristica fragrans (f. Myristicaceae) seeds are better known as a spice, but their chemical compounds may have a pharmacological effect. The yield of their composition of extracts and essential oils differs due to different methodologies. The aim of this study was to evaluate an excipient material—magnesium aluminometasilicate—and to determine its influence on the qualitative composition of nutmeg extracts and essential oils. Furthermore, we wanted to compare the yield of essential oil. The extracts were prepared by maceration (M) and ultrasound bath-assisted extraction (UAE), and the essential oil—by hydrodistillation (HD). Conventional methods (UAE, HD) were modified with magnesium aluminometasilicate. The samples were analyzed by gas chromatography-mass spectrometry (GC-MS) method. From 16 to 19 chemical compounds were obtained using UAE with magnesium aluminometasilicate, while only 8 to 13 compounds were obtained using UAE without an excipient. Using our conditions and plant material, for the first time eight new chemical compounds in nutmeg essential oil were identified. Two of these compounds (γ-amorphene and cis-α-bergamotene) were obtained with the use of excipient, the other six (β-copaene, bergamotene, citronellyl decanoate, cubebol, cubenene, orthodene) by conventional hydrodistillation. Magnesium aluminometasilicate significantly increased the quantity of sabinene (from 6.53% to 61.42%) and limonene (from 0% to 5.62%) in essential oil. The yield of the essential oil from nutmeg seeds was significantly higher using magnesium aluminometasilicate; it increased from 5.25 ± 0.04% to 10.43 ± 0.09%.

scholarly journals Antibacterial Activity of Nutmeg Oil

2017 ◽  
Vol 2 (6) ◽  
pp. 563 ◽  
Author(s):  
Sarifah Nurjanah ◽  
Indira Lanti Putri ◽  
Dwi Pretti Sugiarti
Keyword(s):  
Antibacterial Activity ◽  
Essential Oil ◽  
Essential Oils ◽  
Pathogenic Bacteria ◽  
Shigella Dysenteriae ◽  
Diffusion Method ◽  
Resistance Pattern ◽  
Central Java ◽  
Myristica Fragrans ◽  
Pharmaceutical Industries

Indonesia is one of the largest producer of nutmeg oil  (Myristica fragrans). This essential oil has a lot of usefulness for food and pharmaceutical industries, however antibacterial activity of Indonesian nutmeg oil  has not been investigated yet.  Antibacterial activity   Myristica fragrans oil from two areas respectively (Sulawesi and Central Java) were investigated.  The essential oils was extracted using water and steam distiller and then its antibacterial activity against pathogenic bacteria (gram-positive bacteria : Staphylococcus aureus, Staphylococcus epidermis, and gram-negative bacteria :  Shigella Dysenteriae, Salmonella Typhi) was examined.  Resistance pattern was studied by in vitro disc diffusion method   using essential oil concentration   20%, 40%, 60%, 80% and 100%.   The result showed that the two essential oils inhibited all bacteria. The highest inhibition zone on Central Java nutmeg oil was on 60% concentration of the oil (12.96 16.79, 13.46 and 16.50 mm for S. aureus, S. epidermis, S. dysenteriae, S. typhi respectively), while on Sulawesi nutmeg oil was on 100% concentration (18.84, 16.54, 17.84 and 12.54 mm for S. aureus, S. epidermis, S. dysenteriae, S. typhi respectively). Keywords: Antibacterial activity; Nutmeg oil; Central Java; Sulawesi

scholarly journals Investigation on the texture of cream cheese with different methods

2013 ◽  
Vol 7 (1-2) ◽  
pp. 5-9
Author(s):  
Ottília Bara-Herczegh ◽  
József Csanádi ◽  
Sándor Barakonyi
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Flow Behaviour ◽  
Rheological Parameter ◽  
Cream Cheese ◽  
Rheological Characterization ◽  
Cooling Period ◽  
Additional Information ◽  
Texture Properties ◽  
Dependence Versus

Rheological characterization of cheeses, especially processed cheeses is very important, because the quality is determined mainly by the texture properties, and the technology and the storage conditions have significant impact on the required texture. Rheological and texture properties are mainly affected by the chemical composition and the type and quantity of the processing conditions. After production the structure is going through of major changes during cooling period and the storage, so a description of knowledge well-defined circumstances, using the parameters may provide useful additional information to the qualification. The structure formation of the final product is also useful feed-back information for the manufacturer.Different type the Sole-Mizo Co. produced processed cheeses (nature and ham flavoured) were investigated by sensory and rheological methods (texture analyses and flow behaviour). The gross composition and the quality according to the sensory test met with the requirements, their quality were located in good and excellent category. The texture of samples was studied by Texture Analyser QTS 25. The nature cheeses were investigated in the total shelf-life according to a programme, the ham flavoured samples only during a shorter period. We determined the hardness value dependence versus shelf-life. The hardness can be a useful parameter in the qualification of cream cheese. The flow behaviour of ham favoured samples was investigated by viscometer at different temperature. The apparent viscosity changed with the temperature. Flow curves showed a same character as the typical non-Newtonian pseudo plastic fluids. It was created a consistency index (as a rheological parameter) and its changes can be associated whit with temperature induced changes in the structure of processed cheeses.

scholarly journals Pengaruh Lama Penyulingan terhadap Rendemen dan Mutu Minyak Atsiri pada Biji Pala (Myristica fragrans Houtt)

2018 ◽  
Vol 11 (1) ◽  
pp. 50-58
Author(s):  
Fadillah Ramadhanti Rangkuti ◽  
Raida Agustina ◽  
Mustaqimah Mustaqimah ◽  
Mustafril Mustafril
Keyword(s):  
Refractive Index ◽  
Essential Oil ◽  
High Refractive Index ◽  
The Other ◽  
A Value ◽  
Myristica Fragrans ◽  
Weight Value ◽  
Myristica Fragrans Houtt ◽  
Index Value

Abstrak. Pala merupakan salah satu tanaman rempah yang menghasilkan minyak atsiri. Penelitian ini bertujuan untuk mengetahui pengaruh lama penyulingan terhadap rendemen dan mutu minyak biji pala. Variasi perlakuan yang digunakan adalah lama penyulingan yaitu 0-3 jam, 3-6 jam, 6-9 jam, 9-12 jam, 12-15 jam, 15-18 jam, 18-21 jam, 21-24 jam, 24-27 jam, dan 27-30 jam. Analisis karakteristik yang dilakukan meliputi rendemen, bobot jenis, indeks bias dan kelarutan dalam alkohol. Hasil penelitian yang telah dilakukan didapat rendemen minyak pala yang bervariasi, tergantung dari lama penyulingan. Pada jam ke 3 menghasilkan rendemen yang lebih besar dibandingkan dengan jam yang lain, dimana rendemen minyak pala pada jam ke 3 didapat sebesar 5,58 % sedangkan rendemen yang paling rendah terdapat pada jam ke 30 dengan hasil sebesar 0.12%. Berdasarkan hasil perhitungan rendemen kumulatif yang didapat dari range waktu 0-3, 3-6, 6-9, 9-12, 12-15, 15-18, 18-21, 21-24, 24-27, dan 27-30 adalah sebesar 10, 48 %. Nilai bobot jenis minyak pala yang diperoleh dari hasil penyulingan pada jam ke 24 menunjukkan angka yang lebih tinggi dibandingkan hasil yang lainnya dengan nilai 0,936 dan tidak memenuhi standar SNI. Sedangkan yang paling rendah terdapat pada jam ke 3 dengan nilai 0.872 yang juga tidak sesuai dengan standar SNI. Penyulingan dengan nilai bobot jenis yang sesuai dengan standar SNI terdapat pada jam ke 6 dengan nilai 0,902. Nilai indeks bias yang tinggi didapatkan pada jam ke 12- 15, 18-21, 21-24 dan 24- 27 dengan nilai 1,496 dan memenuhi standar SNI sedangkan pada jam ke 3-6 diperoleh nilai indeks bias sebesar 1,436 dan tidak memenuhi standar SNI. Tingkat kelarutan dalam alkohol 90% minyak pala yang dihasilkan dari 6 jam sampai 30 jam adalah sama, yaitu jernih yang diuji dengan perbandingan 1:3 dan sudah sesuai standar SNI sedangkan pada ke 3 jam hasilnya adalah opalisensi yaitu tidak keruh dan tidak jernih. Effect of Old Distillation on Rendemen and Quality of Essential Oils on Nutmeg (Myristica fragrans Houtt) Abstract. Nutmeg is one of the herbs that produce essential oil. This study aims to determine the effect of distillation on rendemen and quality of nutmeg oil. The variation of treatment used was the distillation time of 0-3 hours, 3-6 hours, 6-9 hours, 9-12 hours, 12-15 hours, 15-18 hours, 18-21 hours, 21-24 hours, 24- 27 hours, and 27-30 hours. Characteristic analyzes performed include rendemen, species weight, refractive index and solubility in alcohol. The results of the research have been obtained the yield of various nutmeg oil, depending on the length of distillation. At third hours it produces a higher yield compared to the other hour, where the yield of nutmeg oil at third hourswas5.58%, while the lowest yield was at 30thhours with a yield of 0.12%. Based on the results of cumulative rendemen calculations obtained from the range of time 0-3, 3-6, 6-9, 9-12, 12-15, 15-18, 18-21, 21-24, 24-27, and 27-30 was 10, 48%. The weight value of nutmeg oil obtained from the distillation at 24 hours indicates a higher rate than the other results with a value of 0.936 and didn't meet the SNI standard. While the lowest was at third hours with a value of 0.872 which was also not in accordance with SNI standards. Distillation with value of weight of type according to SNI standard is at 6th hours with value 0,902. High refractive index values were obtained at 12 to 15, 18-21, 21-24 and 24-27 hours with a value of 1.496 and met the SNI standard while at 3-6 hours the refractive index value was 1.436 and did not meet the SNI standard. The solubility rate in 90% alcohol of nutmeg oil produced from 6th hours to 30th hours is the same, that was clear tested with ratio of 1: 3 and was accordance with SNI standard while in 3 hours the result is opalisensi that is not cloudy and not clear.

scholarly journals A Design of Experiment Approach for Ionic Liquid-Based Extraction of Toxic Components-Minimized Essential Oil from Myristica fragrans Houtt. Fruits †

Molecules ◽  
2018 ◽  
Vol 23 (11) ◽  
pp. 2817 ◽  
Author(s):  
Daniela Lanari ◽  
Maria Marcotullio ◽  
Andrea Neri
Keyword(s):  
Ionic Liquid ◽  
Ionic Liquids ◽  
Experimental Design ◽  
Essential Oil ◽  
Extraction Yield ◽  
Methyl Eugenol ◽  
Innovative Methods ◽  
Myristica Fragrans ◽  
Myristica Fragrans Houtt ◽  
Nutmeg Essential Oil

The effect of the addition of ionic liquids (ILs) during the hydrodistillation of Myristica fragrans Houtt. (nutmeg) essential oil was studied. The essential oil of M. fragrans is characterized by the presence of terpenes, terpenoids, and of phenylpropanoids, such as methyl eugenol and safrole, that are regarded as genotoxic and carcinogenic. The aim of the work was to determine the best ionic liquid to improve the yield of the extraction of M. fragrans essential oil and decrease the extraction of toxic phenylpropanoids. Six ILs, namely 1,3-dimethylimidazolium chloride (1), 1,3-dimethylimidazolium dimethylphosphate (2), 1-(2-hydroxyethyl)-3-methylimidazolium chloride (3), 1-(2-hydroxyethyl)-3-methylimidazolium dimethylphosphate (4), 1-butyl-3-methylimidazolium chloride (5), and 1-butyl-3-methylimidazolium dimethylphosphate (6), were prepared by previously reported, innovative methods and then tested. An experimental design was used to optimize the extraction yield and to decrease the phenylpropanoids percentage using the synthesized ILs. The influence of the molarity of ILs was also studied. MODDE 12 software established 0.5 M 1-butyl-3-methylimidazolium chloride as the best co-solvent for the hydrodistillation of M. fragrans essential oil.

scholarly journals Investigation of the Physical, Chemical and Microbiological Stability of Losartan Potassium 5 mg/mL Extemporaneous Oral Liquid Suspension

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 301
Author(s):  
Lisa Foley ◽  
Jennifer Toney ◽  
James W. Barlow ◽  
Maura O’Connor ◽  
Deirdre Fitzgerald-Hughes ◽  
...  
Keyword(s):  
Shelf Life ◽  
Storage Conditions ◽  
Losartan Potassium ◽  
Microbial Count ◽  
E Coli ◽  
Physical Chemical ◽  
Liquid Suspension ◽  
Oral Liquid ◽  
Microbiological Stability ◽  
Stability Data

Extemporaneous oral liquid preparations are commonly used when there is no commercially available dosage form for adjustable dosing. In most cases, there is a lack of stability data to allow for an accurately assigned shelf life and storage conditions to give greater confidence of product safety and efficacy over its shelf life. The aim of this study was to evaluate the physical, chemical and microbiological stability of an extemporaneous oral liquid suspension of losartan potassium, 5 mg/mL, used to treat paediatric hypertension in Our Lady’s Children’s Hospital Crumlin, Ireland. The losartan content of extemporaneous oral suspensions, prepared with and without addition of water, was measured by UV and confirmed by HPLC analysis. Suspensions were stored at 4 °C and room temperature (RT) and were monitored for changes in; pH, colour, odour, re-dispersibility, Total Aerobic Microbial Count, Total Yeast and Mould Count and absence of E. coli. Results showed that suspensions prepared by both methods, stored at 4 °C and RT, were physically and microbiologically stable over 28 days. Initial losartan content of all suspensions was lower than expected at 80–81% and did not change significantly over the 28 days. HPLC and NMR did not detect degradation of losartan in the samples. Suspensions prepared in water showed 100% losartan content. The reduced initial losartan content was confirmed by HPLC and was related to the acidic pH of the suspension vehicle. Physiochemical properties of the drug are important factors for consideration in the selection of suspension vehicle for extemporaneous compounding of oral suspensions as they can influence the quality, homogeneity and efficacy of these preparations.

scholarly journals Effect of Chitosan Coating Incorporated with Artemisia fragrans Essential Oil on Fresh Chicken Meat during Refrigerated Storage

Polymers ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 716
Author(s):  
Milad Yaghoubi ◽  
Ali Ayaseh ◽  
Kazem Alirezalu ◽  
Zabihollah Nemati ◽  
Mirian Pateiro ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Chicken Meat ◽  
Refrigerated Storage ◽  
Quality Properties ◽  
Overall Acceptability ◽  
Chitosan Coating ◽  
The Impact ◽  
Organoleptic Attributes

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage.

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