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The Preliminary phytochemical investigation of bioactive compounds from

the seed coat of Myristica fragrans Houtt.

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Ambili S N , Drishya P L , Nivetha R , Iren Amutha A and Medo Merina R
1 Research Scholar, Department of Botany and Research Centre, Women’s Christian College,
Nagercoil.
2 Assistant Professor, Department of Botany and Research Centre, Women’s Christian
College, Nagercoil.

Affiliated to Manonmaniam Sundaranar University, Abishekapatti, Tirunelveli, Tamilnadu,

India.
Email of corresponding author : ambilisn0704@gmail.com

ABSTRACT:

The preliminary phytochemical investigation of bioactive compounds from the seed coat of

Myristica fragrans Houtt. were analysed. Myristica fragrans Houtt. is commonly named

nutmeg. It is an aromatic evergreen tree belonging to the family Myristicaceae. It is
traditionally used as a medicine and spices in food. The solvents such as ethanol, ethyl

acetate, acetone, benzene, diethyl ether and aqueous were used for this study. The
phytochemical analysis of seed coat extracts revealed the presence of alkaloids, flavonoids,

phenols, saponins, steroids, terpenoids, tannins, glycosides, reducing sugars and proteins. The
present study suggested that acetone extract of Myristica fragrans Houtt. seed coat showed

the more number of phytochemicals (6). The result justified that the seed coat of Myristica

fragrans Houtt. is an interesting source of secondary metabolites with potential for use of
medicinal plant.

Keywords: Myristica fragrans, phytochemical analysis, extracts, solvent, nutmeg.

INTRODUCTION:

The role of plants in human health has extensively revealed due to the emergence of

numerous advancements in the medicine and nutrition disciplines. The awareness of the
benefits of plants in food as wealthy additives posses researchers to pursue for discovering

the influence of such ingredients to the health of the human beings (Hinneburg et al., 2006).
Spices and herbs are well known food ingredients, which enhances the flavour and aroma of

the supplemented foods. Botanically, spices are one class of the aromatic plants; they are
mainly present in the tropical provinces. Spices play an important role as flavoring agents in

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