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