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 wasinvestigated for their high performance liquid chromatography phenolic profile and their antioxidant andhypoglycaemic properties by a-amylase and a-glucosidase inhibition tests. Generally, mace showed themost promising activity. An interesting protection of lipid peroxidation with an IC50 value of7.7 microg/mL was found. A significant result was also obtained in ferric reducing ability power assay ifcompared to the positive control butylated hydroxytoluene (IC50 value of 68.7 microg/mL vs.63.2 microg/mL, respectively). Mace also exhibited the highest carbohydrate-hydrolysing enzyme inhibitoryactivity with IC50 values of 62.1 and 75.7 microg/mL against a-amylase and a-glucosidase, respectively.Overall, these results support the use of these spices not only as flavouring agent but also as food preservativeand functional ingredients.