Ppt on Botanical, Cultivation, And Pharmacognosy Of Nutmeg Myristica Fragrans

Nutmeg (Myristica fragrans) is an important spice and medicinal plant belonging to the family Myristicaceae. The dried kernels of its seeds are used for culinary, pharmacological, and industrial purposes. This presentation covers its botanical features, cultivation, collection, preparation, microscopic and macroscopic characters, chemical constituents, uses, and adverse effects. Key academic keywords include: Myristicaceae, volatile oil, pharmacognosy, mace, myristicin.
Introduction to Nutmeg
  • Botanical name: Myristica fragrans
  • Family: Myristicaceae
  • Part used: Dried kernels of seeds
  • Native to the Molucca (Spice) Islands
  • Evergreen tree, 10–20 m tall
Cultivation of Nutmeg
  • Propagated from fresh seeds
  • Seeds germinate in about 5 weeks
  • Seedlings transplanted at 6 months
  • Sex determination possible at 5–8 years
Collection and Yield
  • Fruiting begins at 8–9 years of age
  • Productive lifespan: 20–30 years
  • Fruit resembles a peach; splits when ripe to expose seed and red aril (mace)
  • 2–3 harvests per year
Preparation and Processing
  • Nutmegs dried in shells, often in ovens or over charcoal fires
  • Testa (seed coat) removed mechanically
  • Nutmegs graded and sized after drying
Macroscopic and Microscopic Characters
  • Shape: Broadly oval, 2–3 cm long, 2 cm wide
  • Color: Brown or grayish-brown, reticulated surface
  • Odor: Strong, aromatic; Taste: Slightly bitter
  • Endosperm: Parenchymatous cells, starch, aleurone grains, fat crystals
  • Perisperm: Contains fibrovascular bundles
Allied Drugs and Mace
  • Papua nutmeg: Myristica argentea, longer, less aromatic
  • Bombay nutmeg: M. malabarica, narrow, lacks aroma
  • Mace: Dried aril of M. fragrans, bright red, aromatic
  • Bombay mace: Odorless, low value as spice
Chemical Constituents
  • Volatile oil (myristicin, elemicin, eugenol, isoeugenol, p-cymene)
  • Fat (nutmeg butter)
  • Protein, starch, phytosterin, amylodextrin
  • Tannin and coloring matter
Uses of Nutmeg
  • Carminative and astringent
  • Used for flatulence, nausea, and vomiting
  • Source of myristica oil
  • Exhibits antibacterial activity
Adverse Effects
  • Large doses may cause drowsiness, stupor, or death
  • Myristicin is responsible for toxic effects
Nutmeg Oil
  • Obtained by steam distillation of kernels
  • West and East Indian oils differ in optical rotation, weight, and alcohol solubility
Summary
  • Nutmeg is a valuable spice and medicinal plant
  • Contains important volatile oils and fats
  • Used in culinary, pharmaceutical, and industrial applications
  • Proper use is essential to avoid toxicity