Morinda citrifolia L. (Noni) fruit harvested in Tepic, Nayarit, Mexico presented alterations in its composition and its properties with the process of senescence during ripening and the seasons of harvest.. Various stages of maturity (stages 1- 4) were examined for their physico-chemical properties (moisture, soluble protein, total carbohydrates, titratable acidity, pH, soluble solids, ash, vitamin C, and phenolic compounds). Generally maturation increased moisture, soluble protein, total carbohydrates, total acidity, vitamin C, and phenolic compounds. During May-June noni fruits (stages 1-4) had the highest levels of soluble protein (8.73-15.63 g/100 g FW), total carbohydrates (6.60-9.60 g/100g FW), ash (0.87-1.34 g/100 g FW), ascorbic acid (115.85-182.42 mg/100 g FW) and total phenols (3022.8-3647.0 μg/g FW). Middle stage (stage 2) and ripe soft noni fruits (stage 4) had greater total phenolic and rutin (47.18-69.88 μg/g FW-stage 2 and 65.22-81.34 μg/g FW-stage 4); this profile appears to be independent of season.
| Published in | International Journal of Nutrition and Food Sciences (Volume 3, Issue 5) |
| DOI | 10.11648/j.ijnfs.20140305.19 |
| Page(s) | 421-429 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2024. Published by Science Publishing Group |
Noni, Composition, Vitamin C, Phenolic Compound, Ripening Stage, Seasons Harvest
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APA Style
Lewis Luján, Lidianys María, Iloki Assanga, Simon Bernard, Rivera-Castañeda, et al. (2014). Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico. International Journal of Nutrition and Food Sciences, 3(5), 421-429. https://doi.org/10.11648/j.ijnfs.20140305.19
ACS Style
Lewis Luján; Lidianys María; Iloki Assanga; Simon Bernard; Rivera-Castañeda, et al. Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico. Int. J. Nutr. Food Sci. 2014, 3(5), 421-429. doi: 10.11648/j.ijnfs.20140305.19
AMA Style
Lewis Luján, Lidianys María, Iloki Assanga, Simon Bernard, Rivera-Castañeda, et al. Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico. Int J Nutr Food Sci. 2014;3(5):421-429. doi: 10.11648/j.ijnfs.20140305.19
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Download@article{10.11648/j.ijnfs.20140305.19,
author = {Lewis Luján and Lidianys María and Iloki Assanga and Simon Bernard and Rivera-Castañeda and Elba Griselda and Gil- Salido and Armida Andrea and Acosta-Silva and Ana Lilian and Meza-Cueto and Cipactli Yuridia and Rubio-Pino and José Luis},
title = {Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico},
journal = {International Journal of Nutrition and Food Sciences},
volume = {3},
number = {5},
pages = {421-429},
doi = {10.11648/j.ijnfs.20140305.19},
url = {https://doi.org/10.11648/j.ijnfs.20140305.19},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.19},
abstract = {Morinda citrifolia L. (Noni) fruit harvested in Tepic, Nayarit, Mexico presented alterations in its composition and its properties with the process of senescence during ripening and the seasons of harvest.. Various stages of maturity (stages 1- 4) were examined for their physico-chemical properties (moisture, soluble protein, total carbohydrates, titratable acidity, pH, soluble solids, ash, vitamin C, and phenolic compounds). Generally maturation increased moisture, soluble protein, total carbohydrates, total acidity, vitamin C, and phenolic compounds. During May-June noni fruits (stages 1-4) had the highest levels of soluble protein (8.73-15.63 g/100 g FW), total carbohydrates (6.60-9.60 g/100g FW), ash (0.87-1.34 g/100 g FW), ascorbic acid (115.85-182.42 mg/100 g FW) and total phenols (3022.8-3647.0 μg/g FW). Middle stage (stage 2) and ripe soft noni fruits (stage 4) had greater total phenolic and rutin (47.18-69.88 μg/g FW-stage 2 and 65.22-81.34 μg/g FW-stage 4); this profile appears to be independent of season.},
year = {2014}
}
TY - JOUR T1 - Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico AU - Lewis Luján AU - Lidianys María AU - Iloki Assanga AU - Simon Bernard AU - Rivera-Castañeda AU - Elba Griselda AU - Gil- Salido AU - Armida Andrea AU - Acosta-Silva AU - Ana Lilian AU - Meza-Cueto AU - Cipactli Yuridia AU - Rubio-Pino AU - José Luis Y1 - 2014/09/20 PY - 2014 N1 - https://doi.org/10.11648/j.ijnfs.20140305.19 DO - 10.11648/j.ijnfs.20140305.19 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 421 EP - 429 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20140305.19 AB - Morinda citrifolia L. (Noni) fruit harvested in Tepic, Nayarit, Mexico presented alterations in its composition and its properties with the process of senescence during ripening and the seasons of harvest.. Various stages of maturity (stages 1- 4) were examined for their physico-chemical properties (moisture, soluble protein, total carbohydrates, titratable acidity, pH, soluble solids, ash, vitamin C, and phenolic compounds). Generally maturation increased moisture, soluble protein, total carbohydrates, total acidity, vitamin C, and phenolic compounds. During May-June noni fruits (stages 1-4) had the highest levels of soluble protein (8.73-15.63 g/100 g FW), total carbohydrates (6.60-9.60 g/100g FW), ash (0.87-1.34 g/100 g FW), ascorbic acid (115.85-182.42 mg/100 g FW) and total phenols (3022.8-3647.0 μg/g FW). Middle stage (stage 2) and ripe soft noni fruits (stage 4) had greater total phenolic and rutin (47.18-69.88 μg/g FW-stage 2 and 65.22-81.34 μg/g FW-stage 4); this profile appears to be independent of season. VL - 3 IS - 5 ER -
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