The influence of Morinda citrifolia fruit maturity level, parts and storage length on total phenols, ascorbic acid, antioxidant activity and ethylene gas emission

• Published in: Food chemistry advances 2024-06, Vol.4, p.100599, Article 100599
• Main Authors: Dzah, Courage Sedem, Kpodo, Fidelis Mawunyo Kwasi, Asante-Donyinah, David, Boateng, Nana Adwoa Serwah
• Format: Article
• Language: English
• Subjects: Antioxidant activity; Ascorbic acid; Ethylene biosynthesis; Noni fruit; Total phenols
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2023.100599

•Noni fruit seeds contained the highest total ascorbic acid and phenols content.•Pulp from immature green noni fruit showed the highest antioxidant activity.•Mature ripe noni pulp was lowest in phenols, ascorbic acid and antioxidant activity.•Phenol and total ascorbic acid content decreased with increasing ethylene emission.•Fruit storage length and ethylene emission negatively impacted antioxidant activity. Different parts of noni plant (Morinda citrifolia) were analyzed for total phenols, total ascorbic acid and antioxidant activity at three different maturities. Results showed higher total phenols content (TPC) in seeds (9.63–12.48) than in pulp (4.47–8.69), and leaves (3.55–6.51 mg GAE/g−1 DW). Ascorbic acid content ranged between 0.21–0.90, 0.23–0.97 and 0.30–0.69 mg g−1 for pulp, skin and leaves respectively. Immature fruits had higher TPC and higher antioxidant activity than mature ripe fruits and leaves. Total ascorbic acid content was highest (P < 0.05) in the seeds (1.31–1.79 mg g−1). Mature ripe fruits should be harvested for high ascorbic acid contents. For functional benefits and medicinal use, mature green fruits are recommended for the best antioxidant potential and phenol content. Longer storage resulted in higher ethylene biosynthesis which correlated inversely to total phenols content (-0.92) and antioxidant activity (-0.92). Further compositional and in vivo analyses of noni plant parts is suggested.