Physical Characterization, Chemistry and Bioactive Compounds in Noni Fruit Harvested in Three Maturation Stages

Larissa de Sousa Sátiro *

Postgraduate Program in Agrarian Sciences, Biological Sciences and Health Center, Paraíba State University, Paraíba, Brazil

Franciscleudo Bezerra da Costa

Agrofood Science and Technology Center, Campina Grande Federal University, Paraíba, Brazil

Jéssica Leite da Silva

Postgraduate Program in Process Engineering, Science and Technology Center, Federal University of Campina Grande, Paraíba, Brazil

Ana Marinho do Nascimento

Postgraduate Program in Process Engineering, Science and Technology Center, Federal University of Campina Grande, Paraíba, Brazil

Mahyara de Melo Santiago

Agrofood Science and Technology Center, Campina Grande Federal University, Paraíba, Brazil

Kalinne Passos dos Santos

Agrofood Science and Technology Center, Campina Grande Federal University, Paraíba, Brazil

Kátia Gomes da Silva

Agrofood Science and Technology Center, Campina Grande Federal University, Paraíba, Brazil

Sabrina Vieira de Sousa

Agrofood Science and Technology Center, Campina Grande Federal University, Paraíba, Brazil

Giuliana Naiara Barros Sales

Postgraduate Program in Tropical Horticulture, Agro-Food Science and Technology Center, Campina Grande Federal University, Paraíba, Brazil

Tatiana Marinho Gadelha

Teacher Training Center, Campina Grande Federal University, Paraíba, Brazil

*Author to whom correspondence should be addressed.


Abstract

Objective: The objective was to determine the physical, physicochemical and bioactive compounds of noni fruits harvested at three maturation stages.

Experimental Design: The experiment was conducted in a completely randomized design, where the treatments were composed of three stages of maturation (green, pre-mature and mature), with five replicates containing two fruits each, totalling 10 fruits for each maturation stage.

Place of Study: the experiment was carried out at the Laboratory of Chemistry, Biochemistry and Food Analysis of the Center for Food Science and Technology - CCTA, Federal University of Campina Grande - UFCG, Pombal campus, Paraíba.

Methodology: After sorting, the fruits were sanitised in running water to remove surface dirt and perform the physical, physicochemical and bioactive compounds analyses.

Results: it was observed the irregular growth and oval shape of the fruits. Based on the physical-chemical analysis and bioactive compounds, it is verified that the maturation stage interferes with the quality of noni fruits. 

Conclusion: The high levels of ascorbic acid and phenolic compounds, especially in mature fruit, indicate the potential use of this fruit for the production of functional foods.

Keywords: Morinda citrifolia L., ascorbic acid, phenolic compounds


How to Cite

Sátiro, L. de S., Costa, F. B. da, Silva, J. L. da, Nascimento, A. M. do, Santiago, M. de M., Santos, K. P. dos, Silva, K. G. da, Sousa, S. V. de, Sales, G. N. B., & Gadelha, T. M. (2018). Physical Characterization, Chemistry and Bioactive Compounds in Noni Fruit Harvested in Three Maturation Stages. Journal of Experimental Agriculture International, 27(4), 1–13. https://doi.org/10.9734/JEAI/2018/44816

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