Bioactive compounds and antioxidant capacity in fruits of noni (Morinda citrifolia Linn)

• Autor(a) principal: Farias, Emanuel Tarcisio
• Data de Publicação: 2020
• Outros Autores: Santos, Adriana Ferreira dos, Lopes, Maíra Felinto, Bezerra, Júlia Medeiros, Silva, Fernanda Vanessa Gomes
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Verde de Agroecologia e Desenvolvimento Sustentavel
• DOI: 10.18378/rvads.v15i1.6546
• Texto Completo: https://www.gvaa.com.br/revista/index.php/RVADS/article/view/6546
• topic: Morinda citrifolia L.; Quality; Antioxidants; Morinda citrifolia L.; Calidad; Antioxidantes.; Morinda citrifolia L.; Qualidade; Antioxidantes.

The consumption of fresh fruit is increasing worldwide due to factors that lead to changes in people's eating habits, such as health care and nutritional aspects of food. The present work aimed to evaluate the quality, quantify the bioactive compounds and the antioxidant capacity of noni fruits in five maturation stages. The work was developed in the Laboratory of Technology of Products of Vegetable Origin of the Center of Sciences and Technology of Food of the Federal University of Campina Grande, in the Campus of Pombal - PB. The fruits came from plantations located in the city of Fortaleza - CE, being harvested directly in the canopy of the plant, taking the color of the bark as the harvest index. Physical, physical-chemical evaluations of bioactive compounds and antioxidant capacity in fruits were performed. The experimental design used was completely randomized (p˂0.05). Physico-chemical characteristics of soluble solids, total soluble sugars, reducing sugars and SS / AT ratio, increased with advancing maturation. For bioactive compounds, the ascorbic acid content increased considerably with advancing maturation, as well as representative values for phenolic compounds. The fruits studied showed antioxidant properties, increasing the reducing power with ripening. It is concluded that the evaluated fruits presented considerable amounts of biologically active compounds, which can constitute a good source of natural antioxidants.