The influence of Morinda citrifolia fruit maturity level, parts and storage length on total phenols, ascorbic acid, antioxidant activity and ethylene gas emission
Different parts of noni plant (Morinda citrifolia) were analyzed for total phenols, total ascorbic acid and antioxidant activity at three different maturities. Results showed higher total phenols content (TPC) in seeds (9.63–12.48) than in pulp (4.47–8.69), and leaves (3.55–6.51 mg GAE/g−1 DW). Asco...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23004203 |
| _version_ | 1797370971510800384 |
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| author | Courage Sedem Dzah Fidelis Mawunyo Kwasi Kpodo David Asante-Donyinah Nana Adwoa Serwah Boateng |
| author_facet | Courage Sedem Dzah Fidelis Mawunyo Kwasi Kpodo David Asante-Donyinah Nana Adwoa Serwah Boateng |
| author_sort | Courage Sedem Dzah |
| collection | DOAJ |
| description | Different parts of noni plant (Morinda citrifolia) were analyzed for total phenols, total ascorbic acid and antioxidant activity at three different maturities. Results showed higher total phenols content (TPC) in seeds (9.63–12.48) than in pulp (4.47–8.69), and leaves (3.55–6.51 mg GAE/g−1 DW). Ascorbic acid content ranged between 0.21–0.90, 0.23–0.97 and 0.30–0.69 mg g−1 for pulp, skin and leaves respectively. Immature fruits had higher TPC and higher antioxidant activity than mature ripe fruits and leaves. Total ascorbic acid content was highest (P < 0.05) in the seeds (1.31–1.79 mg g−1). Mature ripe fruits should be harvested for high ascorbic acid contents. For functional benefits and medicinal use, mature green fruits are recommended for the best antioxidant potential and phenol content. Longer storage resulted in higher ethylene biosynthesis which correlated inversely to total phenols content (-0.92) and antioxidant activity (-0.92). Further compositional and in vivo analyses of noni plant parts is suggested. |
| first_indexed | 2024-03-08T18:11:57Z |
| format | Article |
| id | doaj.art-cbee5ce1c9fc48a2b081f451c7f92456 |
| institution | Directory Open Access Journal |
| issn | 2772-753X |
| language | English |
| last_indexed | 2024-03-08T18:11:57Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj.art-cbee5ce1c9fc48a2b081f451c7f924562024-01-01T04:07:42ZengElsevierFood Chemistry Advances2772-753X2024-06-014100599The influence of Morinda citrifolia fruit maturity level, parts and storage length on total phenols, ascorbic acid, antioxidant activity and ethylene gas emissionCourage Sedem Dzah0Fidelis Mawunyo Kwasi Kpodo1David Asante-Donyinah2Nana Adwoa Serwah Boateng3Department of Food Science and Technology, Ho Technical University, Ho, Volta Region HP217, Ghana; Corresponding author.Department of Nutrition and Dietetics, University of Health and Allied Sciences, Ho, Volta Region, GhanaDepartment of Food Science and Technology, Ho Technical University, Ho, Volta Region HP217, GhanaDepartment of Food Science and Technology, Ho Technical University, Ho, Volta Region HP217, GhanaDifferent parts of noni plant (Morinda citrifolia) were analyzed for total phenols, total ascorbic acid and antioxidant activity at three different maturities. Results showed higher total phenols content (TPC) in seeds (9.63–12.48) than in pulp (4.47–8.69), and leaves (3.55–6.51 mg GAE/g−1 DW). Ascorbic acid content ranged between 0.21–0.90, 0.23–0.97 and 0.30–0.69 mg g−1 for pulp, skin and leaves respectively. Immature fruits had higher TPC and higher antioxidant activity than mature ripe fruits and leaves. Total ascorbic acid content was highest (P < 0.05) in the seeds (1.31–1.79 mg g−1). Mature ripe fruits should be harvested for high ascorbic acid contents. For functional benefits and medicinal use, mature green fruits are recommended for the best antioxidant potential and phenol content. Longer storage resulted in higher ethylene biosynthesis which correlated inversely to total phenols content (-0.92) and antioxidant activity (-0.92). Further compositional and in vivo analyses of noni plant parts is suggested.http://www.sciencedirect.com/science/article/pii/S2772753X23004203Noni fruitAscorbic acidTotal phenolsAntioxidant activityEthylene biosynthesis |
| spellingShingle | Courage Sedem Dzah Fidelis Mawunyo Kwasi Kpodo David Asante-Donyinah Nana Adwoa Serwah Boateng The influence of Morinda citrifolia fruit maturity level, parts and storage length on total phenols, ascorbic acid, antioxidant activity and ethylene gas emission Food Chemistry Advances Noni fruit Ascorbic acid Total phenols Antioxidant activity Ethylene biosynthesis |
| title | The influence of Morinda citrifolia fruit maturity level, parts and storage length on total phenols, ascorbic acid, antioxidant activity and ethylene gas emission |
| title_full | The influence of Morinda citrifolia fruit maturity level, parts and storage length on total phenols, ascorbic acid, antioxidant activity and ethylene gas emission |
| title_fullStr | The influence of Morinda citrifolia fruit maturity level, parts and storage length on total phenols, ascorbic acid, antioxidant activity and ethylene gas emission |
| title_full_unstemmed | The influence of Morinda citrifolia fruit maturity level, parts and storage length on total phenols, ascorbic acid, antioxidant activity and ethylene gas emission |
| title_short | The influence of Morinda citrifolia fruit maturity level, parts and storage length on total phenols, ascorbic acid, antioxidant activity and ethylene gas emission |
| title_sort | influence of morinda citrifolia fruit maturity level parts and storage length on total phenols ascorbic acid antioxidant activity and ethylene gas emission |
| topic | Noni fruit Ascorbic acid Total phenols Antioxidant activity Ethylene biosynthesis |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X23004203 |
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