Stabilization of Sunflower Oil During Accelerated Storage: Use of Basil Extract as a Potential Alternative to Synthetic Antioxidants

The antioxidant efficacy of basil extracts was estimated in stabilization of sunflower oil. The basil essential oil was analyzed by gas chromatography–mass spectrometry. Twenty-two compounds were identified representing 93.74% of the total essential oil. Basil methanolic extract was thermally evaluated by heating at 185°C. At the 100 min heating time, the extract exhibited antioxidant activity higher than that of butylated hydroxytoluene. Different concentrations of methanolic extract were added to sunflower oil. Selected parameters (i.e., weight gain, induction period to primary oil oxidation, peroxide value, conjugated dienes, and conjugated trienes) were considered for evaluating the effectiveness of basil in stabilization of sunflower oil. Basil methanolic extract showed good antioxidant activity according to synthetic antioxidants. Basil may be used as a natural antioxidants to prevent vegetable oils oxidation.     

Chemical Composition and Antioxidant Activity of Essential Oil and Methanolic Extracts of Ferula microcolea (Boiss.) Boiss (Apiaceae)

The essential oils of Ferula microcolea, collected from west Iran were obtained by hydrodistillation during the flowering stage and analyzed by gas chromatography and gas chromatography/mass spectrometry. Under the optimum conditions of analysis, 22 constituents (mainly monoterpen compounds) were identified in Ferula microcolea, representing 93.6% of the oil. The main constituents were α-pinene (27.3%), β-pinene (16.4%), nonanal (8.7%), β-caryophyllene (8.5%), and thymol (6.7%). The samples were also subjected to screening for their possible antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl and β-carotene-linoleic acid assays. In the first case, the free radical-scavenging activity of polar sub-fraction of methanol extract showed to be superior as compared to other extracts (IC₅₀ = 34.3 ± 0.3 μg/ml). Nonpolar sub-fraction of methanol extract exhibited stronger activity than the essential oil. In the case of the linoleic acid system, oxidation of the linoleic acid was effectively inhibited by the polar sub-fraction of methanol extract (86.5 ± 0.9%), while the oil and nonpolar sub-fraction of methanol extract were less effective (55.2 ± 0.4% and 81.5 ± 0.8%, respectively).     

Essential oil composition,antimicrobial and antioxidant activities of Satureja cuneifolia Ten.

Satureja cuneifolia Ten. is a well-known aromatic plant which is frequently used as a spice and herbal tea in Anatolia. S. cuneifolia oil was analyzed by gas chromatography/mass spectrometry (GC/MS). The major components of S. cuneifolia oil were carvacrol (44.99%) and p-cymene (21.61%). The essential oil of S. cuneifolia exhibited antimicrobial activity against all of the tested foodborne and spoilage bacteria. The minimum inhibitory concentration (MIC) values for test bacteria which were sensitive to the essential oil of S. cuneifolia were in the range of 600–1400 μg/ml. Antioxidant activities of the essential oil and the methanolic extract from S. cuneifolia were evaluated by using DPPH radical scavenging, β-carotene–linoleic acid bleaching and metal chelating activity assays. In addition, the amounts of total phenol components in the plant methanolic extract (222.5 ± 0.5 μg/mg) and the oil (185.5 ± 0.5 μg/mg) were determined.     

Functional components,antidiabetic, anti-Alzheimer’s disease,and antioxidant activities of Salvia syriaca L.

Antidiabetic, anti-Alzheimer, general toxicity, and antioxidant activities of Salvia syriaca were evaluated. Phytochemical composition of the essential oil and methanolic extract of the plant were identified using gas chromatography-mass spectrometry and reverse-phase high-performance liquid chromatography-diode array detector techniques, respectively. Essential oil of S. syriaca exhibited strong cytotoxicity, antioxidant, α-amylase, and α-glucosidase inhibitory activities. Gas chromatography-mass spectrometry analysis showed that spathulenol (87.4%), isospathulenol (7.6%), and bornyl acetate (2.7%) are the major compounds in essential oil. High-performance liquid chromatography analysis indicated that rutin, quercetin, apigenin, rosmarinic acid, and ferulic acid are the most abundant phenolic components. S. syriaca could be considered as a valuable source of bioactive natural compounds for functional foods, medical, and pharmaceutical applications.     

Chemical Composition,Antimicrobial, and Antioxidant Activities of Essential Oil and Ethanol Extract of Coriandrum sativum L. Leaves from Turkey

This study reports the chemical composition, antioxidant, and antimicrobial activity of the essential oil and ethanol extract of Coriandrum sativum L. leaves. Gas chromatography/mass spectrometry analysis identified 19 compounds representing 95.30% of the oil. (E)-2-decenal (29.87%), linalool (21.61%), (E)-2-dodecenal (7.03%), dodecanal (5.78%), (E)-2-undecenal (3.84%), (E)-2-tridecenal (3.56%), (E)-2-hexadecenal (2.47%), tetradecenal (2.35%), and α-pinene (1.64%) were the main components identified in the essential oil. The samples were screened for their antioxidant activities using 2,2-diphenyl-1-picrylhydrazyl radical scavenging and β-caroten bleaching assay. IC₅₀ value for ethanol extract of C. sativum was determined as 74.87 ± 0.03 μg/mL. Total antioxidant activity value for C. sativum ethanol extract was 85.85 ± 0.04%. Total phenolic content for ethanol extract of the plant was determined as 14.97 ± 0.05 mg gallic acid equivalents/g dry weight. The essential oil and ethanol extract were also tested for antimicrobial activity against 28 different foodborne microorganisms, including 19 bacteria, 7 fungi, and 2 yeast species. The ethanol extract of the plant showed weak antimicrobial activities against microbial strains in both disc diffusion and minimal inhibition concentration tests. This study suggested that Coriandrum sativum L. leaves may be used as a potential source of food flavoring, and for their antioxidants and antimicrobial properties.     

Study on chemical composition and biological activities of essential oil and extract from Salvia pisidica

In this study, total contents of phenolic, flavanol and flavonol, antioxidant activities and antimicrobial activities of the Turkish endemic Salvia pisidica Boiss. & Heldr. ex Bentham (Lamiaceae) extract and essential oil were assessed in vitro. Total phenolic, flavanol and flavonol contents in the extract were 54.57 mg gallic acid equivalents (GAE)/g, 16.70 mg catechine equivalents (CE)/g and 18.19 mg rutin equivalents (RE)/g, respectively. Antioxidant activities (IC₅₀ value) of the extract and essential oil were determined as 4.88 and 6.41 mg/mL by DPPH assay, respectively. 31 compounds were determined in the essential oil using GC-MS and the major compounds (%) were camphor (23.76), sabinol (19.2), α-thujone (14.2) and eucalyptol (1.8-cineole) (5.8).The antimicrobial activity of the methanolic extract and the essential oil against 13 bacterial and two yeast strains was determined. The extract (concentration 5 g/100 ml or 10 g/100 ml) was effective against most of the strains tested, yet not against Bacillus cereus, Staphylococcus aureus, Aeromonas hydrophila and the two yeast strains tested. The essential oil (2 g/100 ml) showed an antimicrobial effect against all the gram (+) bacteria tested, against Saccharomyces cerevisiae, but was not effective against all gram (−) bacteria and Candida albicans. These results show that S.piscidica essential oil and extract could be considered as a natural alternative to traditional food preservatives and be used to enhance food safety and shelf life.     

Biological activities of the essential oil and methanolic extract of Micromeria fruticosa (L) Druce ssp serpyllifolia (Bieb) PH Davis plants from the eastern Anatolia region of Turkey

The in vitro antimicrobial and antioxidant activities of the essential oil and methanolic extract of Micromeria fruticosa ssp serpyllifolia as well as the composition of the essential oil were examined. The essential oil exhibited activity against 14 bacteria, three fungi and a yeast, with minimal inhibitory concentration (MIC) values ranging from 31.25 to 125 µl ml^?1, whilst the methanolic extract was inactive. Antioxidant activity was measured by two methods, namely scavenging of the free radical DPPH and inhibition of linoleic acid oxidation. The methanolic extract exhibited significant antioxidant activity in both assays, providing 50% inhibition at 70.9 ± 0.5 µg ml^?1 concentration in the DPPH assay and inhibiting linoleic acid oxidation to 59% at 2 mg ml^?1 concentration, whilst the essential oil showed activity only at higher concentrations. The gallic acid equivalent total phenolic content of the methanolic extract was found to be 55.2 ± 2.00 µg mg^?1 dry weight extract (5.5% w/w). The chemical composition of the hydrodistilled essential oil was analysed by means of GC/MS. Twenty‐nine constituents were identified, the main ones being piperitenone (50.61%) and pulegone (29.19%). Copyright © 2004 Society of Chemical Industry     

Phenolic Composition,Essential Oil,and Antioxidant Activity in the Aerial Part of Artemisia Herba-Alba from Several Provenances: A Comparative Study

This study characterized the phenolic, aroma compositions, and antioxidant capacities of four Artemisia herba alba accessions collected from north and center regions in Tunisia in order to select valuable origin with optimal bioactive compounds production. The total polyphenol and flavonoid contents varied between accessions with maxima contents observed in center regions. Kaempherol, apigenin, naringenin, p-coumaric, trans-cinnamic, and caffeic acids were the most abundant compounds with percentage varying depending on the considered accession. Significant changes on essential oil yields (0.4–1.2%) were found between accessions and three different oil chemotypes were distinguished: camphor, fenchol/α-thujone, and α-thujone/camphor. Cluster analysis of volatile and phenolic compositions grouped the accessions on different groups. Antioxidant activities of extracts were found to be higher than essential oils for the four provenances. The results suggested that the center regions have high potential for selecting varieties rich on essential oil, antioxidant phenolic acids, and flavonoids.     

Chemical composition,angiotensin I-converting enzyme (ACE) inhibitory,antioxidant and antimicrobial activities of the essential oil from Periploca laevigata root barks

The present study describes the chemical composition, and antimicrobial, antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities of essential oil from Periploca laevigata root barks (PLRB), an aromatic plant widely distributed in Tunisia and used as a traditional medicinal plant. Gas chromatography/mass spectrometry was used to determine the composition of the PLRB oil. Forty-three components were identified in the essential oil and the main compounds were benzaldehyde (56%), methyl 4-methoxysalicylate (6.55%) and carvacrol (4.75%). The PLRB essential oil exhibited a dose-dependent manner of inhibitory activity toward ACE. The highest ACE inhibitory activity (54%) was observed at a concentration of 30 μg/ml. The PLRB oil was also found to possess antioxidant activities, as evaluated by the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical method, β-carotene bleaching and reducing power assays. The antimicrobial activity of the essential oil was also investigated on several microorganisms. The inhibition zones and minimal inhibitory concentration (MIC) values of bacterial strains were in the range of 12–46 mm and 50–300 μg/ml, respectively. The inhibitory activity of the PLRB essential oil against Gram-positive bacteria was significantly higher than against Gram-negative. It also exhibited remarkable activity against several fungal strains.     

Chemical Composition,Antioxidant, and Antibacterial Activities of the Essential Oil and Methanol Extracts of Eucalyptus oleosa Leaves

This study was designed to examine the chemical composition of essential oil and in vitro antioxidant and antibacterial activity of the essential oil and methanol extracts of Eucalyptus oleosa F. Muell. The chemical composition of the hydrodistilled essential oil of the leaves of E. oleosa was analyzed by gas chromatography and gas chromatography/mass spectrometry. The main constituents of the oil were found to be 1,8-cineole (45.1%), α-pinene (14.52%), and α-terpineol (4.35%). The essential oil showed strong antibacterial activity against the test microorganisms studied, while polar subfraction of methanol extract had moderate antibacterial activity and the nonpolar subfraction of methanol extract did not show any antibacterial activity. In contrast, the extract showed much better activity than the essential oil in antioxidant activity assays employed, e.g., in DPPH systems, the highest radical-scavenging activity was shown by the polar subfraction (15.1 ± 0.7 μg/ml). In the second case, the inhibition capacity (%) of the nonpolar subfraction (98.2% ± 1.5) was found to be the stronger one. In addition, the amounts of total phenol components in the polar subfraction (186.3 ± 2.1 μg/mg) and the nonpolar subfraction (79.6 ± 1.4) were determined.     

Chemical composition and biological activities of essential oil and extracts from Ocimum sanctum

The objective of the present research work was to evaluate the antioxidant, antimicrobial and antimalarial activities of essential oil and various extracts from O. sanctum. Gas chromatography-mass spectrometry analysis identified the following major compounds with their quantification as: eugenol (22.0%), β-elemene (19.2%), β-caryophyllene (19.1%), and Germacrene D (5.03%). HPLC analysis of O. sanctum extracts revealed that gallic acid, chlorogenic acid, p-hydroxy benzoic acid, caffeic acid, vanillic acid, p-coumeric acid, sinapic acid, and ferulic acid were the important phenolic acids. The methanol extract exhibited highest level of total phenolic (1.36 g/100 g dry plant material) and total flavonoid (0.67 g/100 g dry plant material) followed by ethanol and n-hexane extracts. The oil and extracts exhibited excellent free radical scavenging potential as measured by 2,2-diphenyl-1-picrylhydrazyl radical free radical-scavenging ability, and antioxidant activity as measured by inhibition of linoleic acid oxidation. Essential oil, n-hexane, methanol, and ethanol extracts exhibited moderate antimalarial potential in term of anti-haem biocrystallization activity. In the resazurin microtitre plate and disc diffusion assays, the essential oil of O. sanctum showed better antibacterial activity than various extracts. The results of the present investigation demonstrated significant (p < 0.05) variations in the antioxidant, antimicrobial, and antimalarial activities of essential oil and extracts from O. sanctum.     

ANTIMICROBIAL AND ANTIOXIDANT ACTIVITY OF EMBLICA EXTRACTS OBTAINED BY SUPERCRITICAL CARBON DIOXIDE EXTRACTION AND METHANOL EXTRACTION

ABSTRACT

This study is aimed to evaluate the antimicrobial and antioxidant activities of two extracts of emblica (Phyllanthus emblica L.) obtained by supercritical fluid extraction (SFE) and methanol extraction. The SFE extract showed strong antimicrobial activity against all microorganisms tested, whereas the methanolic extract showed low activity against Staphylococcus aureus and fungi. In contrast, the methanolic extract exhibited significantly higher antioxidant activity than the SFE extract. The SFE extract was analyzed by gas chromatography with mass spectrometric detector. Thirty compounds were tentatively identified, representing 99.67% of the volatile components. β‐Bourbonene, teracosane, palmitic acid, thymol, β‐caryophyllene and undecane were the major compounds. The methanolic extract was subjected to separation and purification using reverse‐phase high‐performance liquid chromatography. Kaempferol 3‐β‐D‐glucopyranoside (1), kaempferol (2), quercetin (3), isocorilagin (4) and geraniin (5) respectively, were identified by spectral methods, ¹H and ¹³C nuclear magnetic resonance spectroscopy, ultraviolet‐visible spectrophotometry and mass spectroscopy, and comparison with literatures.

PRACTICAL APPLICATIONS

The study can be considered as the first report on the in vitro antimicrobial and antioxidant properties of supercritical fluid extraction (SFE) and methanolic extracts prepared from Phyllanthus emblica. The results introduce a unique natural source that possesses strong antimicrobial and antioxidant substances. The SFE extract had a strong and broad spectrum of antimicrobial activity, and in some cases, even found to have similar activity to the antibiotics ampicillin and nystatin. On the other hand, the methanolic extract exhibited quite strong antioxidant activities, which were found to be similar, and in some cases even higher than the reference compound butylated hydroxytoluene (BHT). Hence, the extracts of P. emblica could be used as a natural preservative ingredient in food and/or pharmaceutical industry.     

Essential oil composition,antimicrobial and antioxidant properties of Mosla chinensis Maxim

The essential oil of Mosla chinensis Maxim was analysed by gas chromatography/mass spectrometry, and its main components are carvacrol (57.08%), p-cymene (13.61%), thymol acetate (12.68%), thymol (6.67%), and γ-terpinene (2.46%). The essential oil exhibited great potential antimicrobial activity against all eight bacterial and nine fungal strains. Antioxidant activity was also tested, the essential oil showing significantly higher antioxidant activity than that of the methanol extract. In addition, the amounts of total phenol components in the plant methanol extract (47.3 ± 0.4 μg/mg) and the oil (80.7 ± 0.5 μg/mg) were determined. The results presented here indicate that the essential oil of M. chinensis has antimicrobial and antioxidant properties, and is therefore a potential source of antimicrobial and antioxidant agents for the food and pharmaceutical industries.     

无溶剂微波萃取肉桂精油及成分分析

优化无溶剂微波萃取肉桂油的工艺条件,结合气相色谱质谱联用仪进行肉桂油成分鉴定,同时探究该工艺提取肉桂精油的体外抗氧化能力和肉桂表面微观形貌,并与水蒸气蒸馏法萃取肉桂油进行对比。以肉桂精油得率为评价指标,通过正交试验得出最佳试验条件,提取时间60 min、微波功率450 W、含水率60%、浸润时间2.5 h;在该试验条件下的肉桂精油得率为3.15%,较传统的水蒸气蒸馏法提高了35.78%;采用气相色谱质谱联用仪对肉桂精油进行成分分析,并通过质谱库与保留指数验证,从无溶剂微波工艺萃取的肉桂精油中共鉴定出了24种化合物,主要包括肉桂醛(67.69%)、丁香酚(11.36%)、芳樟醇(4.26%)、柠檬烯(2.40%)等,且肉桂醛及柠檬烯的含量较水蒸气蒸馏萃取肉桂油分别提高了14.49%和34.51%,表明无溶剂微波萃取肉桂油有更高的药理活性;扫描电子显微镜SEM观察到无溶剂微波萃取后的肉桂样品有明显的空隙和大量不规则的空腔结构;无溶剂微波萃取肉桂油对DPPH自由基和羟基自由基的清除作用的IC50分别为,2.10 mg/mL和0.17 mg/mL,优于传统水蒸气蒸馏法萃取肉桂油;综上,无溶剂微波萃取工艺是种较理想的提取肉桂精油的方法,具有提取效率高、肉桂精油得率高及品质优良等优点。     

Pakistani Bell Pepper (Capsicum annum L.): Chemical Compositions and its Antioxidant Activity

A total of 33 compounds of bell pepper volatile oils were identified by gas chromatography and mass spectrometry (GC–MS) in the volatile dichloromethane extract obtained from Pakistani bell pepper (Capsicum annum L.), locally known as Shimla Mirch. The main constituents of the volatile oils of bell pepper (fresh and dried) were benzaldehyde (20.9–3%), 2-methoxy-3-isobutyl-pyrazine (20.4–9%), Z-β-ocimene (13–3%), 4-hydroxy-2,5-dimethyl-3(2H)-furanone (12.7–2.5%), and β-ionone (12.1–0.9%). Non volatile components of bell pepper ‘Twingo’ and Bell Pepper No. 1 (fresh and dried) were extracted with n-hexane and methanol. All extracts from solvent extraction and the volatile extract described above exhibited clear antioxidant activities at levels of 10–60 μg/mL in the 2,2-diphenyl-1-picrylhydrazyl/linoleic acid and β-carotene bleaching assays. The dried bell pepper ‘Twingo’ volatile oil inhibited 2,2-diphenyl-1-picrylhydrazyl activity by 70.95 ± 0.89%, at a concentration of 60 μg/mL. This study indicates that Pakistani bell pepper could be used to produce novel natural antioxidants as well as a flavoring agent in various food products.     

Drying Sage (Salvia officinalis L.) Plants and Its Effects on Content, Chemical Composition, and Radical Scavenging Activity of the Essential Oil

Chemical composition and antioxidant activity of Salvia officinalis essential oil (EO) were studied under different drying methods of plant material. Results obtained showed that dried plant material yielded more essential oils than did the fresh one. The highest EO yields were obtained by infrared drying at 45?°C (0.39%) followed by air drying (0.30%) and oven drying at 45?°C (0.26%). The analysis of EOs by gas chromatography?Cmass spectrometry, showed in each of 55 identified compounds belonging mostly to oxygenated monoterpenes. This class of compounds was significantly affected by following drying methods: oven at 65?°C, microwave (500?W), and infrared at 45?°C. The main components of sage EO, 1,8-cineole, ?? and ??-thujone, camphor, viridiflorol, and manool showed significant variation (p?<?0.05) with drying methods. Their concentrations increased significantly, particularly when drying sage at ambient air. Finally, the screening of antioxidant activity of the different sage EOs using the di(phenyl)-(2,4,6-trinitrophenyl)iminoazanium radical (DPPH) assay showed an appreciable reduction of the stable radical DPPH, although microwave drying was the most efficient method with an IC50 of 1.60% as compared with fresh plant (IC50?=?5.32).     

水蒸汽蒸馏、溶剂萃取、同时蒸馏萃取法提取花椒挥发油的效果比较

对水蒸气蒸馏法、溶剂萃取法以及同时蒸馏萃取发提取花椒挥发油的效果进行了比较,并通过气相色谱质谱法对3种方法的提取物种类进行了比较。结果显示水蒸气蒸馏法虽然花椒挥发油提取物种类达到了30种,但对挥发油的提取率只有6.66%;溶剂萃取法使得花椒挥发油的提取率达到了8.37%,但提取物种类只有17种;采用同时蒸馏萃取法提取花椒挥发油时,其提取率达到了11.6%,提取物的种类达到了77种,该方法提取花椒挥发油的效果理想,对于花椒挥发油的成分分析以及定量检测也十分有助。该比较结果将为花椒挥发油的提取以及对挥发油的成分分析和定量检测提供实验依据。     

Antioxidant,Antibrowning, and Cytoprotective Activities of Ligustrum robustum (Rxob.) Blume Extract

The antioxidant, antibrowning, and cytoprotective activities of Ligustrum robustum (Rxob.) Blume extract (LRE) were investigated and the main antioxidant component was isolated and identified. With its high content of phenols and flavonoids, the LRE showed remarkable antioxidant capacity to scavenge free radicals in vitro and to inhibit oil oxidation in a peanut oil system. Moreover, LRE was observed to inhibit tyrosinase action and browning of fresh‐cut apple slices effectively. Furthermore, the cytoprotective activity of LRE was evaluated in a human intestine model using Caco‐2 cell lines. According to the activity‐guided isolation and identification, by using column chromatography, high‐performance liquid chromatography, time‐of‐flight mass spectrometry, and nuclear magnetic resonance analyses, ursolic acid was characterized as the main antioxidant component of LRE; it showed the strongest free radical‐scavenging activity. The results suggested that L. robustum (Rxob.) Blume could be a new resource for preparing functional food and nutraceutical products for use in food and pharmacology industries.     

Composition and biological activities of the essential oil from Schisandra chinensis obtained by solvent-free microwave extraction

Applicability of solvent-free microwave extraction (SFME) for extraction of the fruits of Schisandra chinensis essential oil was examined; the composition and antioxidant activities and antibacterial activities of the essential oil were assessed in vitro. An orthogonal experiment (L₉ (3)⁴) was applied to optimize the extraction process. The optimum conditions were: extraction time, 45 min; microwave power, 800 W; diameter of powder particles, 0.25 mm; and proportion of water pretreatment, 30%. Under these conditions, the extraction yield was 1.75%. Thirty-five compounds, representing 91.12% of the oil, were identified, of which the major ones, ylangene (50.11%), β-himachalene (10.76%)，α-bergamotene (9.52%) and β-Chamigrene (5.41%), accounted for of 75.80% the oil.Antioxidant activity, IC₅₀ value of the essential oil was determined as 3.87 mg/mL by DPPH assay, and the inhibition values of the essential oil at 1.8 mg/mL was 41.88% by β-Carotene–linoleic acid bleaching assay. The essential oil was screened for antibacterial activity against both Gram positive (Staphylococcus epidermidis, Staphylococcus aureus, Bacillus subtilis) and Gram negative (Escherichia coli, Pseudomonas aeruginosa, Proteus vulgaris) bacteria. The essential oil showed antibacterial effect against all the gram (+) bacteria and gram (−) bacteria tested. These results show that S. chinensis essential oil could be considered as a natural alternative to food antioxidants and preservatives.     

Chemical composition,antioxidant and cytotoxicity activities of the essential oils of Myristica fragrans and Morinda citrifolia

BACKGROUND: In this study the chemical composition, antioxidant activities and cytotoxic effect of the essential oils of Myristica fragrans (nutmeg) and Morinda citrifolia (mengkudu) were determined. RESULTS: Thirty‐eight compounds in nutmeg oil and six compounds in mengkudu oil were identified by gas chromatography–mass spectrometry. The free radical scavenging activity of nutmeg oil was superior of that mengkudu oil. The MTT assay of nutmeg oil on human colorectal carcinoma (HCT‐116) and human breast carcinoma (MCF‐7) cell lines showed IC₅₀ values of 78.61 and 66.45 µg mL^?1, respectively. The mengkudu oil exhibited IC₅₀ values of 91.46 and 78.15 µg mL^?1 for HCT‐116 and MCF‐7, respectively. CONCLUSION: The results showed that nutmeg oil can be developed as potent anti‐cancer and antioxidant drugs. Copyright © 2011 Society of Chemical Industry