Nutrient and phytochemical analyses of processed noni puree

West, Brett J.; Deng, Shixin; Jensen, C. Jarakae

doi:10.1016/j.foodres.2010.09.038

Cited by 53 publications

(65 citation statements)

References 25 publications

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“…It is evident that the noni fruit is of nutritional value, It contains all the essential amino acids plus the omega-3 and omega-6 fatty acids, similar findings are reported in [17] and [18]. Where percentage weight of total fatty acids are concerned (Table 4), noni has a high percentage weight of the omega -3 fatty acid (44%) which compares well with corn oil (58%) and soybean oil (54%).…”

Section: Resultssupporting

confidence: 69%

<i>Morinda citrifolia</i>: Amino Acid and Lipid Content of the Noni Fruit at Various Stages of Maturity

Golden

Lindsay

2012

J. Sci. Res.

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High performance liquid chromatography (HPLC) was used to determine the amino acid and fatty acid content of Morinda citrifolia (Noni). The amino acid content both free and total was determined at the mature green, mature ripe and fermented stage of the fruit. Most of the essential amino acids were detected as free amino acids (unhydrolysed sample) at the various stages of ripening, with threonine showing the highest value (3.95±0.81 mg/100g) at the fermented stage and histidine showing the lowest value (0.05±0.02 mg/100g) at the mature green stage. The essential amino acids with the exception of tryptophan (destroyed by acid hydrolysis) were also detected as total amino acids (hydrolyzed sample) albeit at much higher concentrations. Leucine showed the highest value (94.21±18.85 mg/100g) at the mature ripe stage, whereas methionine the lowest value (2.80±1.02 mg/100g) at the mature green stage. The fatty acid content of the Noni fruit was also determined at the green, ripe and fermented stages of ripening; with the short chain caprylic acid (80.69±3.09 mg/100g) showing the highest value at the ripe stage. Significantly the essential fatty acids linolenic (8.60±0.21 mg/100g) and linoleic (50.57±0.72 mg/100g) were highest at the green stage. Also present in significant quantities were palmitic acid (44.27±0.35 mg/100g) and stearic acid (4.78±0.45 mg/100g) at the green stage. The amount of fatty acids decreased significantly at the fermented stage. Of the fatty acids detected at the fermented stage 79% of them were below 1.00 mg/100g fresh weight of the fruit.

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Section: Resultssupporting

confidence: 69%

<i>Morinda citrifolia</i>: Amino Acid and Lipid Content of the Noni Fruit at Various Stages of Maturity

Golden

Lindsay

2012

J. Sci. Res.

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“…O resultado do teor de umidade encontrado (89,16%) está de acordo com os dados da literatura, que apresenta valores de 90-92% de água nos frutos de noni (CHAN-BLANCO et al, 2006;CORREIA et al 2011;WEST et al 2011). O teor de cinzas, de 0,75%, mostrou-se dentro da variação encontrada em outros estudos, de 0,4 a 2,1%, como o de West et al (2011), de 0,54%, e Correia et al (2011), de 0,63%.…”

Section: Resultsunclassified

“…Entre as plantas medicinais utilizadas pelos antepassados na Polinésia o noni vem sendo usado há mais de dois mil anos pela medicina popular da região. Tradicionalmente, a fruta, a folha e a raiz têm sido usadas para prevenir e curar várias doenças devido ao valor terapêutico e nutricional (WANG et al, 2002;SU et al, 2005;CHAN-BLANCO et al, 2006;WEST et al, 2006).…”

Section: Introductionunclassified

“…Como resultado desta reputação, muitos países aumentaram a área para o cultivo de noni, principalmente para a produção do suco do fruto (CHAN-BLANCO et al, 2006). O noni tem sido objeto de pesquisa sobre suas propriedades nutricionais (KAMIYA et al, 2005;SU et al, 2005;BUI et al, 2006;SAMOYLENKO et al, 2006;DENG et al 2010;WEST et al 2011). Aproximadamente 200 compostos fitoquímicos foram identificados, sendo as substâncias mais abundantes os compostos fenólicos, os ácidos orgânicos e os alcalóides.…”

Section: Introductionunclassified

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Composição centesimal, compostos bioativos e atividade antioxidante de frutos de Morinda citrifolia Linn (noni) cultivados no Paraná

Palioto

Silva

Mendes

et al. 2015

Rev. bras. plantas med.

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Recebido para publicação em 03/09/2013 Aceito para publicação em 28/05/2014 RESUMO. O fruto de noni (Morinda citrifolia L.) é consumido há milênios na medicina popular polinésia devido aos benefícios nutricionais e terapêuticos. O consumo de noni em outros países, incluindo o Brasil, cresceu vertiginosamente nos últimos anos em decorrência das atividades biológicas atribuídas a ingestão do suco da fruta, principalmente pela propriedade anticâncer. Contudo, a composição química da planta, que está relacionada com suas propriedades biológicas, é determinada pelo seu local de origem, e por influência do clima e do solo onde é cultivada. Neste sentido, este trabalho teve como objetivo analisar a polpa extraída de frutos maduros de noni cultivados em Maringá-PR. A análise da polpa in natura apresentou 89,16% ABSTRACT: Proximate composition, bioactive compounds and antioxidant activity of fruits of Morinda citrifolia L. (noni) cultivated in Paraná, Brazil. The noni fruit (Morinda citrifolia L.) has been consumed for millennia in the Polynesian folk medicine because of its nutritional and therapeutic benefits. The consumption of the noni fruit in other countries, including Brazil, has increased in recent years because of the biological activities attributed to the ingestion of noni juice, especially the anticancer effect. However, the chemical composition of the plant, which is related to its biological properties, is determined by its geographical origin and is influenced by climate and soil. Therefore, this study aimed to analyze the pulp extracted from noni fruit grown in Maringá, state of Paraná, Brazil. The fresh pulp analysis showed 89.16% of moisture, 0.75% of ash, 2.10% of protein, 2.19% of fat and 5.81% of carbohydrates. The bioactive compounds analyzed were anthocyanins (1.39 mg.100 g -1 pulp), yellow flavonoids (13.01 mg.100 g -1 pulp), carotenoids (0.45 mg.100 g -1 pulp) and vitamin C (12.16 mg.100 g -1 pulp). For the analysis of total phenols and antioxidant activity, different extracts were prepared. The highest total phenolic contents were found in the aqueous extract (1143.56 mg EAG.100 g -1 ), followed by the ethanol extract (966.96 mg EAG.100 g -1 ), methanol/acetone extract (820.88 mg EAG.100 g -1 ) and methanol extract (306.33 mg EAG.100 g -1 ). The results for the antioxidant capacity were determined by the EC 50 , which is concentration of extract required to reduce 50% of the DPPH radical. The best results for the antioxidant capacity were found in the methanol/ acetone extract (EC 50 of 25.18 mg.mL -1 ) and in the methanol extract (EC 50 of 25.96 mg.mL -1 ). The antioxidant activity of the fruit may be related to its vitamin C content, since the extracts with lower total phenolic content were those that had lower EC 50 values.

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“…However, recent studies have highlighted the importance of studying the use of other noni products, such as purees, as possible novel food ingredients (West et al, 2011), thus driving the search for processing or conservation methods that can facilitate noni storage or integration into other technological processes (Fabra et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)

et al. 2016

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The effect of thin-layer drying temperature on color, phenolic content and antioxidant capacity of noni slices was investigated. Noni slices were air-dried at 50, 60 and 70 °C under natural convection conditions. Drying curves were fitted to thin-layer drying models in order to evaluate the drying characteristics of the product. In addition, an unsteady-state diffusion equation was numerically solved considering both product shrinkage and a variable mass Biot number in boundary condition to accurately estimate water diffusivity in a process with external resistance to mass transfer. Results revealed that the Aghbashlo model accurately reproduced the experimental behavior. As expected, water diffusivities, corrected for shrinkage, increased with the use of higher drying temperatures, with values in the range of 1.80-3.19 to ×10 -9 m 2 /s. On the other hand, while drying caused a reduction in product lightness (24-31%) and total phenolic content (20-28%), the antioxidant capacity of dried noni was high (82-93% DPPH inhibition), which is advantageous for the further storage or processing of this fruit.

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Nutrient and phytochemical analyses of processed noni puree

Cited by 53 publications

References 25 publications

<i>Morinda citrifolia</i>: Amino Acid and Lipid Content of the Noni Fruit at Various Stages of Maturity

<i>Morinda citrifolia</i>: Amino Acid and Lipid Content of the Noni Fruit at Various Stages of Maturity

Composição centesimal, compostos bioativos e atividade antioxidante de frutos de Morinda citrifolia Linn (noni) cultivados no Paraná

The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)

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