Comparison of quality, volatile flavor components and antioxidant activity of different varieties of Noni fruit before and after fermentation

doi:10.11882/j.issn.0254-5071.2023.09.024

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China Brewing ›› 2023, Vol. 42 ›› Issue (9) : 138-143. DOI: 10.11882/j.issn.0254-5071.2023.09.024

Comparison of quality, volatile flavor components and antioxidant activity of different varieties of Noni fruit before and after fermentation

TIAN Liang¹, SUN Biqi², MAO Xiangfei¹, LIU Meisui¹, CUI Yajuan³, LIU Yang^2,*

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Jiaosu were prepared with different varieties of Noni (Morinda citrifolia L.) fruit (oval leaf big fruit, elliptical leaf big fruit, curled leaf long fruit and Xisha Noni Antioxidant I fruit), the quality indexes and volatile flavor components were detected by conventional analysis and GC-MS, and the free radical scavenging ability of hydroxyl, ABTS and DPPH and reducing power were investigated. The results showed that the contents of total polyphenols and total flavonoids in the curled leaf long fruit were relatively higher, which were 190 mg/100 g and 42.4 mg/100 g, respectively. The contents of procyanidin, scopoletin and deacetylasperulosidic acid in Xisha Noni Antioxidant I fruit were relatively higher, which were 4.94 mg/100 g, 16.5 mg/100 g and 230 mg/100 g, respectively. The contents of 2-heptanone, methyl acetate, ethyl caprylate, caproic acid and caprylic acid were higher in Xisha Noni Antioxidant I fruit, which were 6.35%, 8.14%, 18.80%, 18.45% and 18.72%, respectively. All the 4 Noni fruit Jiaosu had good antioxidant activity, among them, the oval leaf big fruit Jiaosu had the highest hydroxyl free radical scavenging rate (82.5%). The reducing power and free radical scavenging rate of ABTS and DPPH were the highest, which were 0.594, 79.3% and 74.1%, respectively.

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Noni fruit / Noni fruit Jiaosu / quality / volatile flavor components / antioxidant activity

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TIAN Liang, SUN Biqi, MAO Xiangfei, LIU Meisui, CUI Yajuan, LIU Yang. Comparison of quality, volatile flavor components and antioxidant activity of different varieties of Noni fruit before and after fermentation[J]. China Brewing, 2023, 42(9): 138-143 https://doi.org/10.11882/j.issn.0254-5071.2023.09.024

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Received	Revised	Published
2022-09-20	2023-05-12	2023-09-25
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2023-12-13

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