Fatty acids and leaf amino acids in Myristica fragrans Houtt. and related taxa

Myristica fragrans Houtt. produces two spices, nutmeg and mace. Fat content, fatty acid and amino acid profiles were evaluated in M. fragrans, M. andamanica, M. malabarica, M. magnifica, M. amygdalina, M. beddomeii, M. prainii and Knema andamanica. Fat content in nutmeg ranged from 28 to 38% and in mace, it ranged from 23 to 26%. Yield of nut/plant does not correlate with nut and mace fat recovery. While myristic acid dominate in the nut of M. beddomeii and M. prainii, mace of Myristica fragranscontains high palmitic acid. Total amino acid content was highest in M. prainii. Among the amino acids, phenylalanine dominates in all Myristicaspecies and Knema andamanicahas high alanine and threonine. Fatty acids of nutmeg and mace and amino acids of leaf were evaluated to establish the variability among the species.