Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico

Lewis Luján; Lidianys María; Iloki Assanga; Simon Bernard; Rivera-Castañeda; Elba Griselda; Gil- Salido; Armida Andrea; Acosta-Silva; Ana Lilian; Meza-Cueto; Cipactli Yuridia; Rubio-Pino; José Luis

doi:doi:10.11648/j.ijnfs.20140305.19

Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico

Lewis Luján, Lidianys María, Iloki Assanga, Simon Bernard, Rivera-Castañeda, Elba Griselda, Gil- Salido, Armida Andrea, Acosta-Silva, Ana Lilian, Meza-Cueto, Cipactli Yuridia, Rubio-Pino, José Luis

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 5)

Received: 19 August 2014 Accepted: 30 August 2014 Published: 20 September 2014

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Abstract

Morinda citrifolia L. (Noni) fruit harvested in Tepic, Nayarit, Mexico presented alterations in its composition and its properties with the process of senescence during ripening and the seasons of harvest.. Various stages of maturity (stages 1- 4) were examined for their physico-chemical properties (moisture, soluble protein, total carbohydrates, titratable acidity, pH, soluble solids, ash, vitamin C, and phenolic compounds). Generally maturation increased moisture, soluble protein, total carbohydrates, total acidity, vitamin C, and phenolic compounds. During May-June noni fruits (stages 1-4) had the highest levels of soluble protein (8.73-15.63 g/100 g FW), total carbohydrates (6.60-9.60 g/100g FW), ash (0.87-1.34 g/100 g FW), ascorbic acid (115.85-182.42 mg/100 g FW) and total phenols (3022.8-3647.0 μg/g FW). Middle stage (stage 2) and ripe soft noni fruits (stage 4) had greater total phenolic and rutin (47.18-69.88 μg/g FW-stage 2 and 65.22-81.34 μg/g FW-stage 4); this profile appears to be independent of season.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 5)
DOI	10.11648/j.ijnfs.20140305.19
Page(s)	421-429
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Noni, Composition, Vitamin C, Phenolic Compound, Ripening Stage, Seasons Harvest

References

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APA Style

Lewis Luján, Lidianys María, Iloki Assanga, Simon Bernard, Rivera-Castañeda, et al. (2014). Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico. International Journal of Nutrition and Food Sciences, 3(5), 421-429. https://doi.org/10.11648/j.ijnfs.20140305.19

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ACS Style

Lewis Luján; Lidianys María; Iloki Assanga; Simon Bernard; Rivera-Castañeda, et al. Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico. Int. J. Nutr. Food Sci. 2014, 3(5), 421-429. doi: 10.11648/j.ijnfs.20140305.19

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AMA Style

Lewis Luján, Lidianys María, Iloki Assanga, Simon Bernard, Rivera-Castañeda, et al. Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico. Int J Nutr Food Sci. 2014;3(5):421-429. doi: 10.11648/j.ijnfs.20140305.19

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@article{10.11648/j.ijnfs.20140305.19,
  author = {Lewis Luján and Lidianys María and Iloki Assanga and Simon Bernard and Rivera-Castañeda and Elba Griselda and Gil- Salido and Armida Andrea and Acosta-Silva and Ana Lilian and Meza-Cueto and Cipactli Yuridia and Rubio-Pino and José Luis},
  title = {Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {5},
  pages = {421-429},
  doi = {10.11648/j.ijnfs.20140305.19},
  url = {https://doi.org/10.11648/j.ijnfs.20140305.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.19},
  abstract = {Morinda citrifolia L. (Noni) fruit harvested in Tepic, Nayarit, Mexico presented alterations in its composition and its properties with the process of senescence during ripening and the seasons of harvest.. Various stages of maturity (stages 1- 4) were examined for their physico-chemical properties (moisture, soluble protein, total carbohydrates, titratable acidity, pH, soluble solids, ash, vitamin C, and phenolic compounds). Generally maturation increased moisture, soluble protein, total carbohydrates, total acidity, vitamin C, and phenolic compounds. During May-June noni fruits (stages 1-4) had the highest levels of soluble protein (8.73-15.63 g/100 g FW), total carbohydrates (6.60-9.60 g/100g FW), ash (0.87-1.34 g/100 g FW), ascorbic acid (115.85-182.42 mg/100 g FW) and total phenols (3022.8-3647.0 μg/g FW). Middle stage (stage 2) and ripe soft noni fruits (stage 4) had greater total phenolic and rutin (47.18-69.88 μg/g FW-stage 2 and 65.22-81.34 μg/g FW-stage 4); this profile appears to be independent of season.},
 year = {2014}
}

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TY  - JOUR
T1  - Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico
AU  - Lewis Luján
AU  - Lidianys María
AU  - Iloki Assanga
AU  - Simon Bernard
AU  - Rivera-Castañeda
AU  - Elba Griselda
AU  - Gil- Salido
AU  - Armida Andrea
AU  - Acosta-Silva
AU  - Ana Lilian
AU  - Meza-Cueto
AU  - Cipactli Yuridia
AU  - Rubio-Pino
AU  - José Luis
Y1  - 2014/09/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140305.19
DO  - 10.11648/j.ijnfs.20140305.19
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 421
EP  - 429
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140305.19
AB  - Morinda citrifolia L. (Noni) fruit harvested in Tepic, Nayarit, Mexico presented alterations in its composition and its properties with the process of senescence during ripening and the seasons of harvest.. Various stages of maturity (stages 1- 4) were examined for their physico-chemical properties (moisture, soluble protein, total carbohydrates, titratable acidity, pH, soluble solids, ash, vitamin C, and phenolic compounds). Generally maturation increased moisture, soluble protein, total carbohydrates, total acidity, vitamin C, and phenolic compounds. During May-June noni fruits (stages 1-4) had the highest levels of soluble protein (8.73-15.63 g/100 g FW), total carbohydrates (6.60-9.60 g/100g FW), ash (0.87-1.34 g/100 g FW), ascorbic acid (115.85-182.42 mg/100 g FW) and total phenols (3022.8-3647.0 μg/g FW). Middle stage (stage 2) and ripe soft noni fruits (stage 4) had greater total phenolic and rutin (47.18-69.88 μg/g FW-stage 2 and 65.22-81.34 μg/g FW-stage 4); this profile appears to be independent of season.
VL  - 3
IS  - 5
ER  -

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Author Information

Lewis Luján
Lidianys María
Iloki Assanga
Simon Bernard
Rivera-Castañeda
Elba Griselda
Gil- Salido
Armida Andrea
Acosta-Silva
Ana Lilian
Meza-Cueto
Cipactli Yuridia
Rubio-Pino
José Luis

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APA Style

Lewis Luján, Lidianys María, Iloki Assanga, Simon Bernard, Rivera-Castañeda, et al. (2014). Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico. International Journal of Nutrition and Food Sciences, 3(5), 421-429. https://doi.org/10.11648/j.ijnfs.20140305.19

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ACS Style

Lewis Luján; Lidianys María; Iloki Assanga; Simon Bernard; Rivera-Castañeda, et al. Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico. Int. J. Nutr. Food Sci. 2014, 3(5), 421-429. doi: 10.11648/j.ijnfs.20140305.19

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AMA Style

Lewis Luján, Lidianys María, Iloki Assanga, Simon Bernard, Rivera-Castañeda, et al. Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico. Int J Nutr Food Sci. 2014;3(5):421-429. doi: 10.11648/j.ijnfs.20140305.19

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@article{10.11648/j.ijnfs.20140305.19,
  author = {Lewis Luján and Lidianys María and Iloki Assanga and Simon Bernard and Rivera-Castañeda and Elba Griselda and Gil- Salido and Armida Andrea and Acosta-Silva and Ana Lilian and Meza-Cueto and Cipactli Yuridia and Rubio-Pino and José Luis},
  title = {Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {3},
  number = {5},
  pages = {421-429},
  doi = {10.11648/j.ijnfs.20140305.19},
  url = {https://doi.org/10.11648/j.ijnfs.20140305.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20140305.19},
  abstract = {Morinda citrifolia L. (Noni) fruit harvested in Tepic, Nayarit, Mexico presented alterations in its composition and its properties with the process of senescence during ripening and the seasons of harvest.. Various stages of maturity (stages 1- 4) were examined for their physico-chemical properties (moisture, soluble protein, total carbohydrates, titratable acidity, pH, soluble solids, ash, vitamin C, and phenolic compounds). Generally maturation increased moisture, soluble protein, total carbohydrates, total acidity, vitamin C, and phenolic compounds. During May-June noni fruits (stages 1-4) had the highest levels of soluble protein (8.73-15.63 g/100 g FW), total carbohydrates (6.60-9.60 g/100g FW), ash (0.87-1.34 g/100 g FW), ascorbic acid (115.85-182.42 mg/100 g FW) and total phenols (3022.8-3647.0 μg/g FW). Middle stage (stage 2) and ripe soft noni fruits (stage 4) had greater total phenolic and rutin (47.18-69.88 μg/g FW-stage 2 and 65.22-81.34 μg/g FW-stage 4); this profile appears to be independent of season.},
 year = {2014}
}

Copy | Download

TY  - JOUR
T1  - Nutritional and Phenolic Composition of Morinda Citrifolia L. (Noni) Fruit at Different Ripeness Stages and Seasonal Patterns Harvested in Nayarit, Mexico
AU  - Lewis Luján
AU  - Lidianys María
AU  - Iloki Assanga
AU  - Simon Bernard
AU  - Rivera-Castañeda
AU  - Elba Griselda
AU  - Gil- Salido
AU  - Armida Andrea
AU  - Acosta-Silva
AU  - Ana Lilian
AU  - Meza-Cueto
AU  - Cipactli Yuridia
AU  - Rubio-Pino
AU  - José Luis
Y1  - 2014/09/20
PY  - 2014
N1  - https://doi.org/10.11648/j.ijnfs.20140305.19
DO  - 10.11648/j.ijnfs.20140305.19
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 421
EP  - 429
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20140305.19
AB  - Morinda citrifolia L. (Noni) fruit harvested in Tepic, Nayarit, Mexico presented alterations in its composition and its properties with the process of senescence during ripening and the seasons of harvest.. Various stages of maturity (stages 1- 4) were examined for their physico-chemical properties (moisture, soluble protein, total carbohydrates, titratable acidity, pH, soluble solids, ash, vitamin C, and phenolic compounds). Generally maturation increased moisture, soluble protein, total carbohydrates, total acidity, vitamin C, and phenolic compounds. During May-June noni fruits (stages 1-4) had the highest levels of soluble protein (8.73-15.63 g/100 g FW), total carbohydrates (6.60-9.60 g/100g FW), ash (0.87-1.34 g/100 g FW), ascorbic acid (115.85-182.42 mg/100 g FW) and total phenols (3022.8-3647.0 μg/g FW). Middle stage (stage 2) and ripe soft noni fruits (stage 4) had greater total phenolic and rutin (47.18-69.88 μg/g FW-stage 2 and 65.22-81.34 μg/g FW-stage 4); this profile appears to be independent of season.
VL  - 3
IS  - 5
ER  -

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