Effect of maturity and harvest season on antioxidant activity, phenolic compounds and ascorbic acid of Morinda citrifolia L. (noni) grown in Mexico (with track change)
AbstractAntioxidant activity diphenylpicrylhydrazyl (DPPH), the ferric-reducing antioxidant power assay (FRAP), nitric oxide (NO)], total polyphenols, phenolic compounds and ascorbic acid of Morinda citrifolia L. fruits were investigated as a function of maturity and three seasons patterns in Mexico. Maturity was evaluated in early, middle, sub-mature and mature stages (1 to 4) according to color and firmness. Significant differences were observed in the antioxidant activities and chemical composition of the fruits at different maturity and seasons. During February-March and May- June, fruits from middle and mature stages exhibited the highest antioxidant activities and total polyphenol content compared to other stages, while in November, ripe fruits reached the greatest antioxidant efficacy, total phenolic and ascorbic acid contents. Total polyphenols and ascorbic acid reached the highest amounts during May-June, although antioxidant activities were moderate compared to greater values in February-March or November depending upon maturity. The ability of M. citrifolia fruits to inhibit NO production by LPSactivated RAW 264.7 cells was quite comparable to or higher than N-nitro-L-arginine methyl ester (LNAME). This work shows that season and maturity stages have a profound effect on the antioxidant capacity, phenols and ascorbic acid of M. Citrifolia fruits.
Keywords: Morinda citrifolia, diphenylpicrylhydrazyl (DPPH) radical scavenging, maturity, seasons, total polyphenol and phenolics compounds, reducing power, ascorbic acid, scavenging nitric oxide.
African Journal of Biotechnology Vol. 12(29), pp. 4630-4639
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