Evaluation of Phytochemical Compounds, In-vitro Antioxidant Properties, and Toxicity of Essential Oil from Myristica fragrans Houtt (Nutmeg) Using Danio rerio (Zebrafish)

The Myristica fragrans Houtt (Nutmeg) a vital spice in the Myristicaceae family, extensively used in food flavouring and traditional medicine. The steam distillation is used to extract the essential oil, and the current research assessed the physical properties of essential oil evaluation of phytochemical composition, antioxidant properties, characterizations and toxicity on adult Danio rerio (Zebrafish). The results of physical analysis shown the quality of Nutmeg essential oil, the phytochemicals screening suggested the presence of terpenoids, alkaloids, steroids and quinones. The major antioxidant capacity in the essential oil was observed in the DPPH assay with an IC50 (inhibitory concentration, 50%) of 0.47 ± 0.19 µg/mL, outperforming the standard. The reducing power assay also exhibited substantial reducing ability (IC50 416.80 ± 0.006 µg/mL). Furthermore, excellent ferric reducing antioxidant power with an IC50 of 54.40 ± 0.01 µg/mL and demonstrated higher inhibition activity in the hydrogen peroxide assay (IC50 3.12 ± 0.17 µg/mL). The GC-MS analysis was shown the presence of the bioactive compound and major active compound Myristicin (13.06%) belonged to Phenylpropanoids group. FTIR revealed major functional groups present in essential oil. Toxicity evaluation in Danio rerio indicated without mortality and doesn’t give any adverse effects. The current study results suggested that Nutmeg essential oil has a potential antioxidant capacity against oxidative stress-related disorders. Identification of bioactive compounds supports its potential pharmacological uses, confirming its safety within appropriate concentrations.