Phytochemicals content, antioxidant and hypoglycaemic activities of commercial nutmeg mace ( Myristica fragrans L.) and pimento ( Pimenta dioica (L.) Merr.).

Commercially dried powder of nutmeg mace ( Myristica fragrans) and pimento ( Pimenta dioica) spices was investigated for their high performance liquid chromatography phenolic profile and their antioxidant and hypoglycaemic properties by α-amylase and α-glucosidase inhibition tests. Generally, mace showed the most promising activity. An interesting protection of lipid peroxidation with an IC₅₀ value of 7.7 μg mL⁻¹ was found. A significant result was also obtained in ferric reducing ability power assay if compared to the positive control butylated hydroxytoluene ( IC₅₀ value of 68.7 μg mL⁻¹ vs. 63.2 μg mL⁻¹, respectively). Mace also exhibited the highest carbohydrate-hydrolysing enzyme inhibitory activity with IC₅₀ values of 62.1 and 75.7 μg mL⁻¹ against α-amylase and α-glucosidase, respectively. Overall, these results support the use of these spices not only as flavouring agent but also as food preservative and functional ingredients. [ABSTRACT FROM AUTHOR]