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The ripening and aging of noni fruits ( Morinda citrifolia L.): microbiological flora and antioxidant compounds
Author(s) -
ChanBlanco Yanine,
Vaillant Fabrice,
Pérez Ana M,
Belleville MariePierre,
Zúñiga Cira,
Brat Pierre
Publication year - 2007
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2894
Subject(s) - morinda , food science , mesophile , chemistry , lactic acid , trolox , antioxidant , fermentation , pulp (tooth) , bacteria , biology , antioxidant capacity , traditional medicine , biochemistry , medicine , genetics , pathology
Abstract The juice of noni fruit ( Morinda citrifolia L.) is claimed to be a natural functional beverage with a growing market both in the USA and Europe. It is traditionally produced by keeping harvested fruit in closed containers for several weeks as the fruit senesces or ages. Little is known about the changes that occur in the juice's microbiological, physicochemical, and functional characteristics during this treatment. Traditional processing was simulated in the laboratory, with samples being recovered and analyzed at various time intervals. At first, fermentation occurred and populations of molds, yeasts, and mesophilic bacteria increased significantly. After 2 weeks, microbial growth changed abruptly, stopping for yeasts, molds, and mesophilic bacteria, and decreasing suddenly for lactic bacteria. Analyses of pH, soluble solids, ethanol, and lactic acid in the fruits confirmed the microbial analyses, indicating initial sensitive variations, followed by values remaining comparatively steady during aging. Vitamin C and total phenol contents also remained constant at 300 ± 60 mg and 50 ± 20 mg GAE, respectively, per 100 g of pulp. Antioxidant capacity likewise remained relatively high at 8 ± 1.5 µmol Trolox ® g −1 . All phenolic compounds, including scopoletin and rutin, varied significantly immediately after harvest but remained more or less steady during aging. Copyright © 2007 Society of Chemical Industry