The fresh fruits of the Myristica fragrans were submitted to water distillation for 3 h using a modified
Clevenger’s apparatus. The ground samples (200 g) were boiled with water (200 ml) for 3 h in a 1 liter round
bottom flask fitted with a condenser. The extracted essential oils were dried over anhydrous sodium sulphate
and after filtration, stored in amber glass vial at -20°
C until tested and analyzed