Chemical Separation and Antibacterial Activity of Nutmeg seed Essential Oil against Shigella sp. and Escherichia coli ATCC 25922

Abstract

Abstract The essential oil of the nutmeg seeds has antibacterial activity and contains some major compounds: sabinene, α-pinene, 2-β-pinene, myristicin, safrole, and 1-4-terpineol. This essential oil was extracted from the nutmeg seeds by separation process using the distillation method. The purpose of this study is to separate compounds in essential oils of nutmeg seed and to evaluate the antibacterial activity against two bacterial species. Nutmeg essential oils compound separation was conducted by distillation at 95 mmHg with different temperature 408, 428, 438, and 503 K. The separation results analyzed physical properties, chemical compounds with GC-MS, and the antibacterial activity test of Shigella sp. and Escherichia coli ATCC 25922 using dilution and diffusion method. The samples antibacterial activity were evaluated by the determination of minimum inhibitory concentration. The GC-MS analysis of nutmeg essential oils shows the presence of 25 compounds. Four fractions of fractional distillation under reduced pressure have 57.12%; 17.00%; 1.40%; and 19.68% of yield with different physical properties as well as the number of different compounds in each fraction. Fraction 1 has 14 compounds with α-pinene (27, 44%), sabinene (23,78%), dan 2-β-pinene ( 18,29%) as major compound. Fraction 2 has 15 compounds with sabinene (16,18%), 2-β-pinene (14,27%), β-phellandrene (12,99%), dan γ-terpinene (14,48%) as major compound. Fraction 3 has 12 compounds with α-terpinene (11,24%), para-cymene (23,74%), limonene (13,23%), γ-terpinene (23,46%), dan α-terpinolene (15,01%) as major compound. Fraction 4 has 12 compounds with 1-4-terpineol (40,65%), safrol (20,34%) danmyristicin (16,06%) as major compound. Results showed that MIC and MBC on Shigella sp. nutmeg essential oils had 12.11mm inhibitory effects at 1.25%; fraction 2 has 5.88mm inhibitory effects at 2.5%, and fraction 4 has 9.67mm inhibitory effects at 1.25%. MIC and MBC in Escherichia coli ATCC 25922 nutmeg essential oils have 10.89mm inhibitory effects at 2.5%; fraction one has 10.22mm inhibitory effects at 10%, and fraction 4 has 10.11mm inhibitory effects at 2.5%.