Evaluation of morpho-cellular and spectroscopic characteristics of Myristica fragrans Houtt mace across three different maturation stages (juvenile, raw and ripe)

This study was based on comprehensive analysis of Myristica fragrans Houtt mace samples across various stages of maturation (juvenile, raw and ripe). The anatomical analysis was performed using SEM coupled EDX spectroscopy that revealed distinct cellular changes and the presence of oil-storage structures in the mace. The EDX analysis further confirmed the presence of key elements such as carbon (C), oxygen (O) and potassium (K) which contribute to mace's pharmacological properties. Spectrophotometric analysis revealed a steady increase in chlorophyll content as the mace matures, with total chlorophyll content rising from 1.02 during the juvenile stage to 1.25 at the raw stage and reaching 3.29 at the ripe stage. The Plant Senescence Reflectance Index (PSRI) shows a rise in carotenoid content, increasing from 0.15 in the juvenile stage to 0.17 at the raw stage and reaching 0.82 at the ripe stage. This increase correlates with the mace's colour transformation to crimson red during ripening. The FTIR spectroscopy analysis provided a detailed chemical characterization of the mace, identified various functional groups (carboxylic acid, aldehyde, alkanes, azides) and organic molecules. The presence of multiple functional groups across the maturation stages suggested a complex composition that likely contributes to the mace's sensory and pharmacological qualities.