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Volatile and non‐volatile acids of noni ( Morinda citrifolia L.) fruit
Author(s) -
Pino Jorge A,
Márquez Eliosbel,
Castro Déborah
Publication year - 2009
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.3560
Subject(s) - morinda , fumaric acid , chemistry , malic acid , hexanoic acid , chromatography , gas chromatography–mass spectrometry , gas chromatography , mass spectrometry , food science , organic chemistry , traditional medicine , citric acid , medicine
BACKGROUND: Volatile and non‐volatile acids were analysed in noni ( Morinda citrifolia L.) fruit by a combination of conventional sampling methods with gas chromatography/flame ionisation detection and gas chromatography/mass spectrometry. RESULTS: A total of 34 volatile acids and 26 non‐volatile acids were identified in noni fruit. Octanoic acid (3.06 g kg −1 ) and hexanoic acid (0.33 g kg −1 ) were the major volatile acids, while malic acid (3.28 g kg −1 ), malonic acid (1.46 g kg −1 ) and fumaric acid (1.03 g kg −1 ) were the main non‐volatile acids. CONCLUSION: The combination of conventional isolation methods and instrumental techniques provided the most representative information so far on noni fruit acids. Copyright © 2009 Society of Chemical Industry
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