Functional composition changes and storage stability in noni process

• Main Authors: Su, Ruyu, 蘇如裕
• Other Authors: Su, Jengde
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/08665819698729742734

碩士 === 東海大學 === 食品科學系 === 100 === The aim of this study was to investigate the changes in the physical properties, functional compounds especially iridoids and the physiological activities of noni juice during 4-week fermentation and 3-month storage. In the study, two major iridoids were isolated, purifued and used as standard to determine their content and stability in noni juice, and expectations of the future could be used as indicators of quality control of noni. The results of fermentation experiments showed that during fermentation, the pH value in noni juice was remained around at 3.7, yield increased slowly up to 56.74%, and the color turned darker. The contents of total phenolic compounds, flavonoids and rutin as well as DPPH free radical scavenging ability decreased along with increase of fermentation time. Scopoletin and trolox equivalent antioxidant capacity (TEAC) increased and angiotensin converting enzyme (ACE) inhibition showed non-significant change in fermentation. Iridoids, specifically deacetylasperulosidic acid (DAA) and asperulosidic acid (AA) were identified as the major components in noni juice and both slowly decreased during fermentation. The results of stoarge experiments showed that all samples from illumination, non-illumination at room temperature or 4℃ of sterilized-noni juice showed higher pH values than that of non sterilized-noni juice, and decreased with storage time. After sterilization, the color of noni juice became darker, but there were non-significant change during storage. Under three different storage conditions non-significant change in functional components and physical activities in storage time. The results indicated that sterilized-noni juice had constant and better qualities during storage.