Chemical characterization of different parts of noni (<i>Morinda citrifolia</i>) fruit and its freeze-dried pulp powder with emphasis on its bioactive compounds and antioxidant activities

FONTES, Rafaela Figueiredo; ANDRADE, Julianna Karla Santana; RAJAN, Murugan; NARAIN, Narendra

doi:10.1590/fst.103722

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Original Article • Food Sci. Technol 43 • 2023 • https://doi.org/10.1590/fst.103722 copy

Chemical characterization of different parts of noni (Morinda citrifolia) fruit and its freeze-dried pulp powder with emphasis on its bioactive compounds and antioxidant activities

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Abstract

The aim of this study was to prepare the freeze dried powder of noni (Morinda citrifolia) pulp and determine the contents of bioactive and antioxidant capacity. Seed, peel, pulp and lyophilized powder were characterized in terms of physico-chemical, carotenoids, chlorophyll, sugars, ascorbic acid, phenolics, flavonoids and antioxidants contents. Phenolic compounds were determined by LC-MS. The lyophilized pulp powder showed high levels of phenolics and flavonoids (7486.38 µg GAE/g and 385.57 µg QE/g, respectively) and higher antioxidant activity for FRAP (10360.39 to 467970.40 mmol/100 g). Ascorbic acid has a higher concentration in the lyophilized powder (336.62 mg/100 g). Rutin, caffeic, artepillin C, quercetin-3-glucoside, kaempferol, vanillin and vanillic were the major compounds. The antioxidant effect present in the various components of the fruit was predominant, and the greater conservation of this potential was through the application of lyophilization. Thus, the noni may be considered as a good source of phenolics compounds having a high potential as natural antioxidants.

Keywords:
Morinda citrifolia; bioactive compounds; antioxidants; freeze-drying

Characteristics	Pulp	Seed	Peel	Lyophilized pulp powder
Ash (%)	0.60 ± 0.02^C	1.09 ± 0.01^B	0.76 ± 0.05^C	5.73 ± 0.09^A
Moisture (%)	88.98 ± 0.38^A	6.16 ± 0.08^D	88.22 ± 0.20^B	14.94 ± 0.21^C
Protein (%)	0.93 ± 0.04^C	5.80 ± 0.37^B	0.86 ± 0.08^C	9.21 ± 0.18^A
Lipids (%)	0.14 ± 0.03^B	7.18 ± 0.23^A	0.20 ± 0.01^B	0.29 ± 0.07^B
pH	5.04 ± 0.03^B	6.16 ± 0.02^A	5.11 ± 0.03^B	3.90 ± 0.01^C
Acidity (g of citric acid/100 g)	0.44 ± 0.01^A	0.44 ± 0.02^A	0.44 ± 0.03^A	0.35 ± 0.02^A
Total soluble solids (°Brix)	9.06 ± 0.05^A	-	8.50 ± 0.00^B	--
A_w	0.92 ± 0.00^A	0.36 ± 0.00^B	0.91 ± 0.00^A	0.35 ± 0.00^B
Chlorophyll a (mg/g)	0.42 ± 0.00^A	0.40 ± 0.01^A	0.41 ± 0.00^A	0.55 ± 0.01^A
Chlorophyll b (mg/g)	0.74 ± 0.02^B	0.67 ± 0.01^B	0.67 ± 0.01^B	11.44 ± 0.29^A
Total carotenoids (µg of β-carotene/g)	6.66 ± 0.15^B	5.71 ± 0.05^C	6.49 ± 0.06^B	28.32 ± 0.10^A

	Lyophilized pulp powder	Pulp	Peel	Seed
Sugars
Sucrose (g/100 g)	4.69 ± 0.32^cA	3.18 ± 0.29^bB	3.30 ± 0.24^aB	nd
Fructose (g/100 g)	6.38 ± 0.37^bA	3.19 ± 0.23^bB	3.14 ± 0.88^aB	nd
Glucose (g/100 g)	9.21 ± 0.69^aA	4.81 ± 0.48^aB	3.92 ± 0.43^aB	nd
Organic acids
Ascorbic acid (mg/100 g)	336.62 ± 0.00	130.04 ± 0.00	142.44 ± 0.00	nd

Sample / Method	Trolox (Mmol Trolox/100 g)
Sample / Method	Acetone	Acetone 80%	Ethanol 70%	Aqueous	Acetone	Acetone 80%	Ethanol 70%	Aqueous
ABTS (ABTS⁺ free radical capture)
Lyophilized pulp powder	725.34 ± 35.83^aF	3093.64 ± 55.44^aC	3381.15 ± 15.96^aA	2626.12 ± 23.90^aE	759.53 ± 31.82^aF	2862.47 ± 49.24^aD	3284.76 ± 7.02^aB	3339.59 ± 35.38^aA
Pulp	144.27 ± 0.20^bE	114.70 ± 0.60^cE	64.76 ± 0.60^cF	53.77 ± 0.40 ^bF	649.77 ± 0.86^bA	536.07 ± 2.65^cB	315.59 ± 2.65^cC	259.80 ± 1.72^bD
Seed	42.19 ± 2.39^cF	172.04 ±1.99^bDE	136.08 ± 0.00^bE	45.58 ± 4.19^bF	215.79 ± 10.62^dCD	833.80 ± 2.66^bA	632.57 ± 0.00^bB	231.26 ± 18.62^bC
Peel	72.15 ± 1.60^cDE	90.53 ± 0.00^cD	24.81 ± 0.20^dF	26.60 ±0.00^bEF	336.40 ± 6.83^cB	424.91 ± 0.00^dA	137.46 ± 0.87^dC	143.12 ± 0.00^cC
FRAP (Ferric Reducing Antioxidant Power)
Lyophilized pulp powder	86537.46 ± 0.00^aF	10360.39 ± 0.00^bH	123384.60 ± 700.77^bE	312014.20 ± 2397.19^aB	129785.30 ± 0.00^aD	15539.58 ± 0.00^bG	185055.80 ± 1051.15^bC	467970.40 ± 5085.25^aA
Pulp	9881.29 ± 34.84^bB	10676.30 ± 20.74^bB	6323.12 ± 0.00^cC	11434.31 ± 8.08^bB	14821.69 ± 52.26^bA	16014.18 ± 31.16^bA	9484.43 ± 0.00^cB	17151.22 ± 12.13^bA
Seed	9657.53 ± 54.04^bF	25973.12 ± 87.41^aD	144490.80 ± 262.21^aB	5535.31 ± 37.48^cG	14486.05 ± 81.06^bE	38954.44 ± 131.15^aC	216731.00 ± 93.31^aA	8302.72 ± 56.22^cFG
Peel	8894.37 ± 11.23^bBC	9266.06 ± 54.17^bBC	5835.02 ± 61.76^cD	6925.24 ± 24.32^cCD	13341.31 ± 16.85^bA	14184.87 ± 81.25^bA	8752.28 ± 92.64^cBC	10387.62 ± 36.49^cB

Phenolic compounds	Contents (µg/100 g)
Phenolic compounds	Peel	Seed	Pulp
Artepillin C	45.00	3.00	18.00
Biochanin A	7.00	0.40	nd
Caffeic acid	1.00	496.00	nd
Eriodictyol	1.00	2.00	nd
Isorhamnetin	6.00	nd	nd
Kaempferide	11.00	5.00	6.00
Kaempferol	28.00	2.00	3.00
Narigenin	0.30	1.00	nd
Pinocembrin	2.00	nd	nd
Ferulic acid	3.00	2.00	1.00
Quercetin-3-Glucoside	93.00	3.00	1.00
Rutin	4060.00	18.00	1290.00
Vanillin	1.00	36.00	0.10
Vanillic acid	24.00	21.00	0.90
∑ Phenolics compounds	4282.30	589.40	1320.00

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[1] *Corresponding author: narendra.narain@gmail.com