诺丽果浆发酵过程中营养成分与抗氧化活性的变化研究

doi:10.19640/j.cnki.jtau.2021.02.012

Journal of Tianjin Agricultural University ›› 2021, Vol. 28 ›› Issue (2): 56-59.doi: 10.19640/j.cnki.jtau.2021.02.012

• Researches and Scientific Notes • Previous Articles Next Articles

Nutritional components and antioxidant activities of noni pulp during natural fermentation

Wang Maosen, Feng Rongxue, Hao Yixin, Zhang Chunyue, Liu Shanna^*

College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300392, China

Received:2019-10-11 Published:2021-07-26

Abstract

Abstract: The noni pulp was treated without and with hot water, respectively, sealed and ferm ented at room temperature for developing and utilizing noni resource. The changes of total sugar content, total acid content, total phenol content and SOD activity were observed, and the DPPH radical scavenging rate was determined. The results showed that the total sugar content decreased and the total acids content increased during fermentation. The total phenol content was maintained at 0.1-0.2 mg/mL. At the 11th day of fermentation, DPPH radical scavenging rates of samples without and with hot water treatment reached 86.96% and 90.19%, respectively. The SOD activity was also detected in both samples. The research results showed that the fermented product of noni pulp had antioxidant activity and it provides reference for developing functional fermented enzyme products development.

Key words: noni, antioxidant, fermentation, nutritional components

CLC Number:

TS255.4

Wang Maosen, Feng Rongxue, Hao Yixin, Zhang Chunyue, Liu Shanna. Nutritional components and antioxidant activities of noni pulp during natural fermentation[J]. Journal of Tianjin Agricultural University, 2021, 28(2): 56-59.

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Nutritional components and antioxidant activities of noni pulp during natural fermentation

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