Microbiological and anti-oxidant properties during ripening of Noni fruits (Morinda citrifolia)
Morinda citrifolia has been used in traditional Polynesian medicine for over 2000 years to prevent and cure many different diseases. As a result of these uses and the market that is developing around noni juice, it has become increasingly important to confirm the plant's actual therapeutic properties. The objective of this study was to determine some functional, nutritional and microbiological changes during ripening period. The noni fruit was harvested unripe and stored in containers at room temperature for 3 days. Analyses of total mesophilic plate count, lactic acid bacteria, molds vitamin C, phenols content and antioxidant capacity were measured in unripe and ripe noni fruit. Results show that during the ripening period the pH lowered from 4,6 to 4,0 and the soluble solids are between 7,5 for unripe noni and 47,3 for ripe noni. Microbiological analysis shown that during ripening period the molds and yeasts as well as the mesophilic bacteria they are maintained relatively constant in the order of 1x101 and 4x103 UFC/g respectively. Lactic acid bacteria increase in order of 2x103. Phenols content in the noni fruit change of 41,4 to 51,1 mg GAE.100g-1 after ripening period; vitamin C content decrease of 391 to 316 mg 100 g-1 while antioxidant activity (ORAC) oscillated between 7,4 and 8,0 [mu]mol Trolox.g-1. These results confirm that the unripe and ripe noni fruit has an important antioxidant capacity and the low pH can be due to lactic acid production.
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Subjects: | Q02 - Traitement et conservation des produits alimentaires, fruits, jus de fruits, plante médicinale, utilisation traditionnelle, propriété pharmacologique, antioxydant, acide ascorbique, mûrissage, http://aims.fao.org/aos/agrovoc/c_3131, http://aims.fao.org/aos/agrovoc/c_3123, http://aims.fao.org/aos/agrovoc/c_2393, http://aims.fao.org/aos/agrovoc/c_35343, http://aims.fao.org/aos/agrovoc/c_25197, http://aims.fao.org/aos/agrovoc/c_511, http://aims.fao.org/aos/agrovoc/c_661, http://aims.fao.org/aos/agrovoc/c_13933, http://aims.fao.org/aos/agrovoc/c_5296, |
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dig-cirad-fr-5298202024-01-28T14:08:09Z http://agritrop.cirad.fr/529820/ http://agritrop.cirad.fr/529820/ Microbiological and anti-oxidant properties during ripening of Noni fruits (Morinda citrifolia). Chan-Blanco Yanine, Vaillant Fabrice, Pérez Ana Mercedes, Reynes Max, Brat Pierre, Zuñiga Cira. 2005. In : Information and technology for sustainable fruit and vegetable production, the 7th Fruit, nut and vegetable production engineering symposium, Frutic 05, 12 - 16 September 2005, Montpellier, France. CEMAGREF, ENSAM, INRA, CIRAD. Antony : CEMAGREF, 7 p. Fruit, Nut and Vegetable Production Engineering Symposium. 7, Montpellier, France, 12 Septembre 2005/16 Septembre 2005. Microbiological and anti-oxidant properties during ripening of Noni fruits (Morinda citrifolia) Chan-Blanco, Yanine Vaillant, Fabrice Pérez, Ana Mercedes Reynes, Max Brat, Pierre Zuñiga, Cira eng 2005 CEMAGREF Information and technology for sustainable fruit and vegetable production, the 7th Fruit, nut and vegetable production engineering symposium, Frutic 05, 12 - 16 September 2005, Montpellier, France Q02 - Traitement et conservation des produits alimentaires fruits jus de fruits plante médicinale utilisation traditionnelle propriété pharmacologique antioxydant acide ascorbique mûrissage http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_2393 http://aims.fao.org/aos/agrovoc/c_35343 http://aims.fao.org/aos/agrovoc/c_25197 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_13933 Océanie http://aims.fao.org/aos/agrovoc/c_5296 Morinda citrifolia has been used in traditional Polynesian medicine for over 2000 years to prevent and cure many different diseases. As a result of these uses and the market that is developing around noni juice, it has become increasingly important to confirm the plant's actual therapeutic properties. The objective of this study was to determine some functional, nutritional and microbiological changes during ripening period. The noni fruit was harvested unripe and stored in containers at room temperature for 3 days. Analyses of total mesophilic plate count, lactic acid bacteria, molds vitamin C, phenols content and antioxidant capacity were measured in unripe and ripe noni fruit. Results show that during the ripening period the pH lowered from 4,6 to 4,0 and the soluble solids are between 7,5 for unripe noni and 47,3 for ripe noni. Microbiological analysis shown that during ripening period the molds and yeasts as well as the mesophilic bacteria they are maintained relatively constant in the order of 1x101 and 4x103 UFC/g respectively. Lactic acid bacteria increase in order of 2x103. Phenols content in the noni fruit change of 41,4 to 51,1 mg GAE.100g-1 after ripening period; vitamin C content decrease of 391 to 316 mg 100 g-1 while antioxidant activity (ORAC) oscillated between 7,4 and 8,0 [mu]mol Trolox.g-1. These results confirm that the unripe and ripe noni fruit has an important antioxidant capacity and the low pH can be due to lactic acid production. conference_item info:eu-repo/semantics/conferenceObject Conference info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/529820/1/document_529820.pdf application/pdf Cirad license info:eu-repo/semantics/openAccess https://agritrop.cirad.fr/mention_legale.html http://catalogue-bibliotheques.cirad.fr/cgi-bin/koha/opac-detail.pl?biblionumber=189142 http://agritrop.cirad.fr/529817/ |
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Q02 - Traitement et conservation des produits alimentaires fruits jus de fruits plante médicinale utilisation traditionnelle propriété pharmacologique antioxydant acide ascorbique mûrissage http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_2393 http://aims.fao.org/aos/agrovoc/c_35343 http://aims.fao.org/aos/agrovoc/c_25197 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_13933 http://aims.fao.org/aos/agrovoc/c_5296 Q02 - Traitement et conservation des produits alimentaires fruits jus de fruits plante médicinale utilisation traditionnelle propriété pharmacologique antioxydant acide ascorbique mûrissage http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_2393 http://aims.fao.org/aos/agrovoc/c_35343 http://aims.fao.org/aos/agrovoc/c_25197 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_13933 http://aims.fao.org/aos/agrovoc/c_5296 |
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Q02 - Traitement et conservation des produits alimentaires fruits jus de fruits plante médicinale utilisation traditionnelle propriété pharmacologique antioxydant acide ascorbique mûrissage http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_2393 http://aims.fao.org/aos/agrovoc/c_35343 http://aims.fao.org/aos/agrovoc/c_25197 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_13933 http://aims.fao.org/aos/agrovoc/c_5296 Q02 - Traitement et conservation des produits alimentaires fruits jus de fruits plante médicinale utilisation traditionnelle propriété pharmacologique antioxydant acide ascorbique mûrissage http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_2393 http://aims.fao.org/aos/agrovoc/c_35343 http://aims.fao.org/aos/agrovoc/c_25197 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_13933 http://aims.fao.org/aos/agrovoc/c_5296 Chan-Blanco, Yanine Vaillant, Fabrice Pérez, Ana Mercedes Reynes, Max Brat, Pierre Zuñiga, Cira Microbiological and anti-oxidant properties during ripening of Noni fruits (Morinda citrifolia) |
description |
Morinda citrifolia has been used in traditional Polynesian medicine for over 2000 years to prevent and cure many different diseases. As a result of these uses and the market that is developing around noni juice, it has become increasingly important to confirm the plant's actual therapeutic properties. The objective of this study was to determine some functional, nutritional and microbiological changes during ripening period. The noni fruit was harvested unripe and stored in containers at room temperature for 3 days. Analyses of total mesophilic plate count, lactic acid bacteria, molds vitamin C, phenols content and antioxidant capacity were measured in unripe and ripe noni fruit. Results show that during the ripening period the pH lowered from 4,6 to 4,0 and the soluble solids are between 7,5 for unripe noni and 47,3 for ripe noni. Microbiological analysis shown that during ripening period the molds and yeasts as well as the mesophilic bacteria they are maintained relatively constant in the order of 1x101 and 4x103 UFC/g respectively. Lactic acid bacteria increase in order of 2x103. Phenols content in the noni fruit change of 41,4 to 51,1 mg GAE.100g-1 after ripening period; vitamin C content decrease of 391 to 316 mg 100 g-1 while antioxidant activity (ORAC) oscillated between 7,4 and 8,0 [mu]mol Trolox.g-1. These results confirm that the unripe and ripe noni fruit has an important antioxidant capacity and the low pH can be due to lactic acid production. |
format |
conference_item |
topic_facet |
Q02 - Traitement et conservation des produits alimentaires fruits jus de fruits plante médicinale utilisation traditionnelle propriété pharmacologique antioxydant acide ascorbique mûrissage http://aims.fao.org/aos/agrovoc/c_3131 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_2393 http://aims.fao.org/aos/agrovoc/c_35343 http://aims.fao.org/aos/agrovoc/c_25197 http://aims.fao.org/aos/agrovoc/c_511 http://aims.fao.org/aos/agrovoc/c_661 http://aims.fao.org/aos/agrovoc/c_13933 http://aims.fao.org/aos/agrovoc/c_5296 |
author |
Chan-Blanco, Yanine Vaillant, Fabrice Pérez, Ana Mercedes Reynes, Max Brat, Pierre Zuñiga, Cira |
author_facet |
Chan-Blanco, Yanine Vaillant, Fabrice Pérez, Ana Mercedes Reynes, Max Brat, Pierre Zuñiga, Cira |
author_sort |
Chan-Blanco, Yanine |
title |
Microbiological and anti-oxidant properties during ripening of Noni fruits (Morinda citrifolia) |
title_short |
Microbiological and anti-oxidant properties during ripening of Noni fruits (Morinda citrifolia) |
title_full |
Microbiological and anti-oxidant properties during ripening of Noni fruits (Morinda citrifolia) |
title_fullStr |
Microbiological and anti-oxidant properties during ripening of Noni fruits (Morinda citrifolia) |
title_full_unstemmed |
Microbiological and anti-oxidant properties during ripening of Noni fruits (Morinda citrifolia) |
title_sort |
microbiological and anti-oxidant properties during ripening of noni fruits (morinda citrifolia) |
publisher |
CEMAGREF |
url |
http://agritrop.cirad.fr/529820/ http://agritrop.cirad.fr/529820/1/document_529820.pdf |
work_keys_str_mv |
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_version_ |
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