Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico

Luján, Lidianys María Lewis; Assanga, Simon Bernard Iloki; Rivera-Castañeda, Elba Griselda; Salido, Armida Andrea Gil; Acosta-Silva, Ana Lilian; Meza-Cueto, Cipactli Yuridia; Rubio-Pino, José Luis

doi:10.11648/j.ijnfs.20140305.19

Cited by 18 publications

(3 citation statements)

References 17 publications

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“…Bucida buceras ethanol extract was evaluated for its activity to scavenge the stable DPPH radical (0.1 mM in ethanol) according to a previously described method [35] with some modifications according to Lewis et al [36]. The affinity of the test material to quench the DPPH free radical was evaluated according to the equation scavenging % = (A c -A s )/A c *100 %.…”

Section: Methodsmentioning

confidence: 99%

Retino-protective effect of Bucida buceras against oxidative stress induced by H2O2 in human retinal pigment epithelial cells line

Assanga¹,

Lewis-Luján²,

Fernández-Angulo

et al. 2015

BMC Complement Altern Med

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BackgroundReactive Oxygen Species (ROS) impair the physiological functions of Retinal Pigment Epithelial (RPE) cells, which are known as one major cause of age-related macular degeneration and retinopathy diseases. The purpose of this study is to explore the cytoprotective effects of the antioxidant Bucida buceras extract in co-treatment with hydrogen peroxide (H2O2) delivery as a single addition or with continuous generation using glucose oxidase (GOx) in ARPE-19 cell cultures. The mechanism of Bucida buceras extract is believed to be associated with their antioxidant capacity to protect cells against oxidative stress.MethodsA comparative oxidative stress H2O2-induced was performed by addition and enzymatic generation using glucose oxidase on human retinal pigment epithelial cells line. H2O2-induced injury was measured by toxic effects (cell death and apoptotic pathway) and intracellular redox status: glutathione (GSH), antioxidant enzymes (catalase and glutathione peroxidase) and reducing power (FRAP). The retino-protective effect of co-treatment with Bucida buceras extract on H2O2-induced human RPE cell injury was investigated by cell death (MTT assay) and oxidative stress biomarkers (H2O2, GSH, CAT, GPx and FRAP).ResultsBucida buceras L. extract is believed to be associated with the ability to prevent cellular oxidative stress. When added as a pulse, H2O2 is rapidly depleted and the cytotoxicity analyses show that cells can tolerate short exposure to high peroxide doses delivered as a pulse but are susceptible to lower chronic doses. Co-treatment with Bucida buceras was able to protect the cells against H2O2-induced injury. In addition to preventing cell death treatment with antioxidant plant could also reverse the significant decrease in GSH level, catalase activity and reducing power caused by H2O2.ConclusionThese findings suggest that Bucida buceras could protect RPE against ocular pathogenesis associated with oxidative stress induced by H2O2-delivered by addition and enzymatic generation.

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Section: Methodsmentioning

confidence: 99%

Retino-protective effect of Bucida buceras against oxidative stress induced by H2O2 in human retinal pigment epithelial cells line

Assanga¹,

Lewis-Luján²,

Fernández-Angulo

et al. 2015

BMC Complement Altern Med

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“…This could be attributed to the differences in phenolic contents related to maturity or origin of the fruit. This not only affects the juice yield but also the total quantities of phenolic compounds, condensed tannins, flavonoids, and scopoletin (Iloki Assanga et al, 2014), or the fermentation conditions of the juice: longer times lead to lower antioxidant content in the final product (Yang et al, 2007). As assayed in vitro in cells, noni juice has shown that its antioxidant capacity may prevent cancer incidence, as it decreases intracellular ROS generation and mitochondrial membrane potential in breast cancer cell lines (Sharma et al, 2015).…”

Section: Half Maximal Inhibitory Concentration (Ic 50 )mentioning

confidence: 99%

Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food

Nicolau-Lapeña

Abadías²,

Bobo³

et al. 2021

J. Food Process. Preserv.

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Food quality and safety maintenance during shelf-life is a major concern for both producers and consumers. In order to extend shelf-life and facilitate access to low-cost and palatable foods, the food industry has relied on the use of fats, sugars, and chemical aids for decades. However, despite chemical additives being safe in commercial doses, consumers tend to demand other alternatives. Some of them include novel technologies, such as slightly acidified water (Hao et al., 2017), pulsed electric field (Martín-Belloso & Sobrino-López, 2011), or innovations in packaging (Tsiraki & Savvaidis, 2013). Alternatively, plants are excellent sources of active molecules, possessing antioxidant and/or antimicrobial properties (Negi, 2012). Plant-derived extracts, including essential oils or volatile compounds (Kim et al.,

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“…About 200 phytochemicals were isolated and identified from various parts of the noni plant, and the phytochemical composition greatly varied in accordance with the cultivating region and harvesting time (Abou Assi et al, 2017). The phytochemical constituents, such as carbohydrates, soluble protein, phenolic compounds, rutin, and ascorbic acid, varied at the ripening stage of the fruits (Lewis Lujan et al, 2014). A detailed study on the phytochemical constitution of noni fruits, leaves, and root was carried out recently (Abou Assi et al, 2017), but the complete list of the phytochemical contents of noni plant has not yet been reported.…”

Section: Introductionmentioning

confidence: 99%

The influence of pasteurization and starter culture on methanol content and bio-profile of fermented Morinda citrifolia Linn. (Noni) fruit juice

et al. 2020

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Morinda citrifolia L., generally known as noni, is commonly used in Thai medicines and cuisine. Several bioactive phytochemicals have been isolated and identified from the noni plant, and their compositions differ based on the cultivars and harvesting period. Different types of fermented noni fruit juices (FNJ) were used as health supplement in several southeastern countries. The formation of a large amount of alcohol, especially methanol, in FNJ is one of the major hindrances to FNJ production. The current study explains the impact of starter culture (Lactobacillus plantarum SK15), pasteurization and addition of EGCG on alcohol content, bioactivity, and the physiochemical property of FNJ. The pH and sugar content of the samples were reduced during fermentation, while the organic acid content increased. The samples with EGCG obviously exhibited high total phenolic content and antioxidant activity. The level of pectin was high, and pectin methylesterase (PME) activity was low in EGCG-added samples compared with other samples. The alcohol content of the samples was under the permissible level of Thai standard; specifically, the methanol level was low in EGCG-added samples. Pasteurization and addition of starter culture did not influence any of the studied parameters. About 70% of acceptability index was observed for FNJ samples in the sensory evaluation. The study concluded that the addition of EGCG effectively reduced the alcohol content and improved the quality of FNJ. Also, further studies are required to reveal the role of starter culture in noni fruit fermentation.Practical Application: The production of enriched bioactive fermented noni fruit juice with low alcohol content.

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Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico

Cited by 18 publications

References 17 publications

Retino-protective effect of Bucida buceras against oxidative stress induced by H2O2 in human retinal pigment epithelial cells line

Retino-protective effect of Bucida buceras against oxidative stress induced by H2O2 in human retinal pigment epithelial cells line

Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food

The influence of pasteurization and starter culture on methanol content and bio-profile of fermented Morinda citrifolia Linn. (Noni) fruit juice

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