Multiple metabolite profiles uncover remarkable bioactive compounds and metabolic characteristics of noni fruit (Morinda citrifolia L.) at various stages of ripeness.

Autor: Su C; School of Food Science and Engineering, Hainan University, Haikou 570228, China., Yang M; School of Food Science and Engineering, Hainan University, Haikou 570228, China., Chen S; School of Food Science and Engineering, Hainan University, Haikou 570228, China., Fu C; Wanning Wanwei Biotechnology Co., LTD, Wanning 571500, China., Zhang L; School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China., Liu S; School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China., Kang J; School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China., Li C; School of Food Science and Engineering, Hainan University, Haikou 570228, China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, Haikou 570228, China; Key Laboratory of Tropical Agricultural Products Processing Technology of Haikou, Haikou 570228, China.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Aug 30; Vol. 450, pp. 139357. Date of Electronic Publication: 2024 Apr 13.
DOI: 10.1016/j.foodchem.2024.139357
Abstrakt: This study aimed to investigate the changes in physicochemical properties, bioactive compounds, and metabolic characteristics of noni fruit at different ripeness levels. The results showed that there were significant differences in physicochemical properties. HPLC analysis was conducted, revealing succinic acid, scopoletin, deacetylasperulosidic acid, and asperulosidic acid were key bioactive compounds as the fruit ripened. Additionally, 4 differentbiomarkers (isocitric acid, 4,4-thiodiphenol, lobaric acid, and octocrylene), identified using 1 HNMR and LC-IT-TOF-MS, were found to have a VIP value over 1. The results from HS-GC-IMS demonstrated noteworthy that 14 volatile compounds were identified as highly discriminative features during fruit ripening. Furthermore, correlation analysis showed that different ripeness had significant effects on bioactive components and functional activities, e.g., the inhibition rate of enzyme and E. coli of noni fruit with different ripeness exceeded 90% at the last stage. This study contributes new insights into the effective utilization of bioactive ingredients in noni fruit.
Competing Interests: Declaration of competing interest Chuanxian Fu was employed by Wanning Wanwei Biotechnology Co., LTD. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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