Identifikasi Komponen Minyak Atsiri Daging Buah Pala (Myristica Fraghans Houtt.) Asal Pulau Lemukutan dan Uji Aktivitas Antiinflamasi Menggunakan Metode Stabilisasi Menbran RBCs (Red Blood Cells)

Abstract

Nutmeg (Myristica fragrans Houtt) is a medicinal plant that produces essential oils and is often used as a flavoring of food and medicine. The process of extracting essential oils from the nutmeg fruit pulp using the steam-water distillation method. The yield of essential oil obtained at 0.07765%, with a pale yellow color, the distinctive smell of nutmeg oil with a refractive index of 1.485, and a specific gravity of 0.909 g / mL and soluble in ethanol. The results of GC-MS identification showed that the essential oil of nutmeg fruit flesh contains five components, the main compound is myristicin (18.44%), α-pinene (14.2%), limonene (9.37%), γ-terpinene (7.98%) and terpinolene (7.66%). Based on the test results of anti-inflammatory activity, the value of the percentage of red blood cell stability optimum mounting to 80.21% at a concentration of 10 ug / mL, where the standard aspirin has an activity of 72.26%. These results indicate that the meat nutmeg essential oil is potential as anti-inflammatory agents.

Keywords

• anti-inflammatory, distillation, phytochemicals, essential oils, nutmeg (myristica fragrans houtt)