Myristicin

C. Myristicin

Chemical Structure 4-(Methoxy)-6-(2-propenyl)-1, 3-benzodioxole.

Occurrence The aromatic ether is extracted from nutmeg, mace, French parsley, carrots and dill oils.

The botanical sources of myristicin are as follows: Anethum graveolens L. (Apiaciae) (Dil, Dill Seed, Garden Dill); Daucus Carota subsp. Sativus (Hoffm.) Arcang [Apiaceae] (Cultivated carrot,

Queen Anne’s Lace (Wild)); Myristica fragrans Houtt. [Myristaceae] (Mace, Nutmeg); Petroselinum crispum (Mill) Nym. [Apiaceae] (Parsley); Piper nigrum L. [Piperaceae] (Black Pepper); Sassafras albidum (Nutt.) Nees [Lauraceae] (Sassafras).

Isolation The rich source of volatile oil containing myristicin is subjected to fractional distillation under reduced pressure when the latter is collected as a colourless oily liquid.

Characteristic Features It is an oily liquid having a characteristic aromatic odour. It does not congeal at low-temperature.

Myristicin on being treated with either metallic sodium or boiled with alcoholic KOH undergoes isomerism to yield isomyristicin as given below:

i.e., the allyl group in the former gets converted to the propenyl group in the latter.

It has the following physical parameters:

bp₄₀ 173°C; n²⁰_D 1.54032; d²⁰₂₀ 1.1437.

Identification

1. On oxidation with KMnO₄ it gives rise to two products, namely:

(a) Myristicin aldehyde (mp 130°C); and

(b) Myristinic acid (mp 208-210°C).

2. On interaction with bromine it yields the corresponding dibromoderivative having mp 130°C.

Uses It is used as a flavouring agent in food products and confectioneries.

Source:Pharmacognosy And Pharmacobiotechnology By Ashutosh Kar