A comparative study of nutmeg (Myristica fragrans Houtt.) fat extraction by enzymatic (EMAE) and non-enzymatic microwave assisted extraction (NEMAE) methods

This study aims to evaluate the effect of enzymatic (EMAE) and non enzymatic microwave assisted extraction (NEMAE) method on the yield, acid number, saponification number and composition of nutmeg fat. The EAME method is a fat extraction method that begins with pretreatment of nutmeg seeds using cellulase enzymes and were followed by fat extraction using microwave heating. And NEMAE method is a fat extraction method without nutmeg seeds pretreatment and also followed by fat extraction using microwave heating. The independent variables in this study were pretreatment with and without cellulose enzymes and extraction times (25, 35, 45 and 90 minutes). The results of this study shows that enzymatic pretreatment could increase the fat yield, 30,47% rather than non-enzymatic 24,73%. EMAE methods gives extraction times shorter and higher small acid number than NEMAE. The GCMS result shows by EMAE methods nutmeg fat consist of myristicin, glyceryl Tri laurate, methyl myristate dan vaccenic acid. And nutmeg fat produced by NEMAE methods consist of glyceryl Tri laurate, myristicin, nonadecane and triclosan. Both EMAE and NEMAE methods produced fat that safe and potential as cosmetic materials.