Authentication of Fruit Juices Derived from<i>Morinda citrifolia</i>(Noni)

Tolle, Sebastian; Lander, Vera; Winterhalter, Peter

doi:10.1021/bk-2011-1081.ch018

Cited by 2 publications

(2 citation statements)

References 10 publications

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“…Finally, several individual phenolic compounds have been confirmed to reveal the freshness and ageing of fruit juices like the neolignans isoamericanol A and isoamericanoic acid A which can be used to distinguish fermented and freshly squeezed juices [104] and 5,6- and 5,8-epoxycarotenoids which can be used to estimate juices’ freshness [105]. Overall, authenticity studies based on the evaluation of the phenolic profile of juices are pretty promising, and such analytical methodologies could be doubtlessly applied in fruit juice quality control.…”

Section: Analytical Techniquesmentioning

confidence: 99%

Quality and Authenticity Control of Fruit Juices-A Review

Dasenaki

Thomaidis

2019

Molecules

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Food fraud, being the act of intentional adulteration of food for financial advantage, has vexed the consumers and the food industry throughout history. According to the European Committee on the Environment, Public Health and Food Safety, fruit juices are included in the top 10 food products that are most at risk of food fraud. Therefore, reliable, efficient, sensitive and cost-effective analytical methodologies need to be developed continuously to guarantee fruit juice quality and safety. This review covers the latest advances in the past ten years concerning the targeted and non-targeted methodologies that have been developed to assure fruit juice authenticity and to preclude adulteration. Emphasis is placed on the use of hyphenated techniques and on the constantly-growing role of MS-based metabolomics in fruit juice quality control area.

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Section: Analytical Techniquesmentioning

confidence: 99%

Quality and Authenticity Control of Fruit Juices-A Review

Dasenaki

Thomaidis

2019

Molecules

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“…displayed in Fig. 1, has a foul taste and odour [3]. Noni was first discovered and used by man long before recorded history in Southeast Asia and the subcontinent when ancient Indian Medicine men began examining the natural world to find plants good not only for food but to treat disease and otherwise benefit their health [4,5].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Nutrient, Antinutrient and Phytochemical Properties of Noni Fruit (Morinda citrifolia) Concentrate, Pulp, and Seed

Oly-Alawuba¹,

Iwunze²

2019

JFSE

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The study assessed the nutrients, anti-nutrients and phytochemical properties of noni concentrate, pulp, and seed. Noni plant is a small evergreen tree, used for both medicinal purposes and for food. Six kilograms (6 kg) of matured, ripe noni fruit (Morinda citrifolia), was harvested by hand picking, from Green Health Farm, Imo State, Nigeria. It was divided into three equal parts, for the purposes of sample preparation and analysis. Noni pulp: One portion of the noni fruit sample was cleaned, washed and drained to remove debris and thereafter, was spread on a clean tray and allowed to air dry, at room temperature. This practice encouraged further ripening and softening of the fruit. The seeds were then removed and the fruit crushed, to extract the pulp. The pulp was packaged in an air tight container and kept in the fridge for further analysis. Noni concentrate: The second portion of the noni fruit samples was cleaned, washed and allowed to air dry on a raised table, under room temperature. With the aid of a juice collection box, the juice was extracted and stored in a clean dry container for further analysis. Noni seed: The third portion of the noni fruit samples was cleaned, washed, to remove debris and thereafter, was crushed by hand to select the seed. The seeds were separated from the pulp by a strong spray of water, and then washed to further remove pulp on the seed. The seeds were dried for 2 days in open air and further oven dried and then grounded to a fine powder and packaged for analysis. The results of the proximate composition of noni seed, pulp and concentrate showed significant difference (p < 0.05) in the protein content of the seed, pulp and concentrate. The crude protein increased from 0.02% to 4.53%. The seed had the highest protein content (4.53%). There was significant difference (p < 0.05) in the moisture content of the seed, pulp and concentrate. The moisture content of the seed (8.27%) was lower than that of pulp (92.55%) and concentrate (88.38%). The crude fiber contents of the seed, pulp and concentrate were all significantly different (p < 0.05). The seed had 28.7% crude fiber value while pulp and concentrate had 0.03% and 1.95% respectively. The ash content of noni seed was significantly (p < 0.05) higher (3.07%), in respect to pulp (1.06%) and concentrate (0.79%). The crude fat values of the pulp (3.98%) and concentrate (2.99%) were higher than the seed (2.00%) and all were significantly different (p < 0.05). Noni seed had the highest nutrient, anti-nutrient and Vitamin B2 content. The high fiber content and phenolic compound found in noni seed make it a functional food.

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Authentication of Fruit Juices Derived fromMorinda citrifolia(Noni)

Cited by 2 publications

References 10 publications

Quality and Authenticity Control of Fruit Juices-A Review

Quality and Authenticity Control of Fruit Juices-A Review

Evaluation of Nutrient, Antinutrient and Phytochemical Properties of Noni Fruit (Morinda citrifolia) Concentrate, Pulp, and Seed

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