Mace oil Chemical Properties

Melting point:

45-51 °C

Density 

0.990-0.995 g/cm3

FEMA 

2653 | MACE OIL (MYRISTICA FRAGRANS HOUTT.)

color 

Colorless to pale-yellow liquid

Odor

odor of nutmeg

Odor Type

spicy

EPA Substance Registry System

Fats, nutmeg butter (8007-12-3)

Safety Information

Hazardous Substances Data

8007-12-3(Hazardous Substances Data)

Toxicity

LD50 orl-rat: 3640 mg/kg FCTXAV 2,327,64

MSDS

• Language:English Provider:Mace oil

Mace oil Usage And Synthesis

Description

Evergreen tree 15 to 20 m (49 to 66 ft.) in height; grows in Java, Sumatra, Borneo, Penang, Moluccas, and in several other islands of the Indian Ocean. It has alternate leaves and dioecious flowers. Consequently, only female trees bear nuts; male plants are interdispersed in the groves only to ensure pollination. The ripe fruits are yellow-red with a fleshy pericarp; the red arillode is tightly wrapped around a woody hull containing the seed.
Note: Mace designates the dried arillodes of nutmeg. The ratio of nutmegs to mace is approximately 10:1. Nutmeg and mace yield different, but sometimes similar, products.
The parts used are the nuts (free of the outer pulp) and arillodes (decolorized with lime). The most commercially important qualities of nutmeg and mace follow:
? Banda nutmeg and Banda mace contain 8% and 13% essential oil, respectively;
? Java nutmeg and Java mace contain 6.5% and 11% essential oil, respectively; and
? Siauw nutmeg and Siauw mace contain 6.5% and 10 to 12% essential oil, respectively.
These qualities are further subdivided according to size-large, medium, and small-for extraction and according to appearance- whole, worm-eaten, etc.

Chemical Properties

Mace oil is obtained by steam distillation of the ground, dried arillode of the ripe nutmeg seed; yields are approxi mately 11%. It exhibits a fresher odor than that of nutmeg oil, but has a great number of components common to nutmeg. Oil of mace (East and West Indian) has a characteristic odor and flavor of nutmeg.

Chemical Properties

See Nutmeg.

Chemical Properties

Nutmeg (mace) oil is obtained by steam distillation of the seeds (nutmeg) and/or the seed-coverings (mace) obtained from the fruits of Myristica fragrans Houtt. (Myristicaceae). The tree grows in Indonesia and in the West Indies and reaches 15–20m of height.
Nutmeg/mace oils are colorless to pale yellow liquids with a pleasant spicy odor. Thephysical constants and odor vary with the origin. Specifications of Indonesian nutmeg oil are as follows:
d²⁰₂₀ 0.885–0.907; n²⁰_D 1.4750–1.4850; α²⁰_D +6 ° to +18 °; solubility: 1 vol in 5 vol of 90% ethanol at 20 °C (solutions sometimes opalescent), for freshly distilled oils, 1 vol in 3–4 vol.
Indonesian oils contain about 90% terpene hydrocarbons, mainly sabinene (14–29%), α-pinene (15–28%), and β-pinene (13–18%).Major oxygen-containing constituents are 1-terpinen-4-ol (2–6%) and phenol ether derivatives such as myristicin (5–12%).
Nutmeg oil is usedmainly in food flavorings (soft drinks of the cola type) and to a lesser extent in perfumery. At present, ～350 t/yr are produced in Indonesia and in smaller quantities in India and Sri Lanka.Grenada, a former important exporter of nutmeg oil, was not able to produce nutmeg oil in the recent years as result of the impact of the hurricane in 2004.

Physical properties

Mace oil is a colorless to pale-yellow liquid. It is soluble in most fixed oils and in mineral oil. It is insoluble in glycerin and propylene glycol.

Definition

Extractives and their physically modified derivatives. Myristica fragrans, Myristicaceae.

Safety Profile

Moderately toxic by ingestion. Askin irritant. Human ingestion causes symptoms similar tovolatile oil of nutmeg. Human systemic effects:arrhythmias, distorted perceptions, hallucinations, toxicpsychosis. When heated to decomposition it emits acridsm

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