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Antioxidant capacity, total phenols, and ascorbic acid content of noni (Morinda citrifolia) fruits and leaves at various stages of maturity

Abstract—Traditional healers and modern manufacturers both recom-mend noni (Morinda citrifolia) fruits and leaves for good health. We determined antioxidant capacity, total phenols, and ascorbic-acid content of noni fruits and leaves in various stages of maturity. Submature white 199 mg, total phenols of 285 mg gallic acid, and ascorbic acid of 224 mg per 100 g. Their antioxidant capacity was 1.2–2.2 times, their total phenols 1.5 times, and their ascorbic acid content 7.0 times those of immature green noni fruits, and were 1.1–1.5, 1.3, and 1.3 times greater than those of ripe fruits. Young, medium, and old noni leaves exhibited ORAC val-of 14.6–16.0 mg gallic acid per gram dry weight. Mature noni fruit and noni leaves are therefore good sources of dietary antioxidants.

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