Phytochemical Profile-Based GC-MS Analysis of Myristica fragrans Houtt. Seeds from Different Maturity and Storage Stages

This study aimed to examine the chemical composition and aroma intensity of nutmeg (Myristica fragrans Houtt.) seeds (NS) across different maturity and storage stages. Three seed types were analyzed, including freshly harvested young seeds (NS-1), freshly harvested mature seeds (NS-2), and dried mature seeds stored for 90 days (NS-3). Organoleptic observation showed that NS-1 had no noticeable aroma, NS-2 exhibited a mild aroma, and NS-3 released a strong, pungent scent. The use of ethanol as an extraction solvent enabled GC–MS analysis to identify 14 phytocompounds predominantly belonging to the classes of monoterpenes, phenylpropanoids, and fatty acyls. Sabinene (35.32%) and myristicin (24.35%) were the dominant constituents, while α-pinene, β-pinene, β-myrcene, safrole, D-limonene, and methoxyeugenol were consistently detected in all seed types. Stage-specific compounds, including terpinen-4-ol (NS-2), n-hexadecanoic acid, and β-phellandrene (NS-1), showed dynamic biochemical transformations during seed maturation and drying. Moisture content was found to play a critical role in modulating the release of volatile organic compounds, thereby influencing aroma perception. Most of the identified compounds have been reported in previous studies to exhibit various biological activities, including antioxidant, antimicrobial, and anti-inflammatory properties. These results highlight the chemical diversity and bioactive potential of nutmeg seeds, providing insights to optimize post-harvest processing and supporting their potential relevance for food and pharmaceutical applications, pending further biological validation.