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)

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Abstract

Antioxidant 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.
Original languageEnglish
Article number29
Pages (from-to)1-10
Number of pages10
JournalAfrican Journal of Biotechnology
Volume12
Issue number29
StatePublished - 12 Jul 2013

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