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KMID : 0380620200520010075
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Korean Journal of Food Science and Technology
2020 Volume.52 No. 1 p.75 ~ p.80
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Comparison of bioactive composition, antioxidant activity, and nitric oxide inhibition effect of enzyme-treated and commercial noni juice
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Kim Ja-Min
Jeo Yeon-Hee
Jeong Yong-Jin
Yoon Kyung-Young
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Abstract
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This study was conducted to compare the functional component content, antioxidant activity, and nitric oxide (NO) inhibition effect of non-enzyme treated, enzyme-treated, and commercial noni juice samples. Enzyme-treated noni juice samples were prepared by cellulase (0.1%) and pectinase (0.1%) treatment of unripe fruits (EUN) and ripe fruits (ERN). Total polyphenol content of the noni juice samples ranged between 0.36 and 1.61 mg/mL. The EUN had the highest total polyphenol content (1.61 mg/mL), while the ERN had the highest scopoletin content (123.88 μg/mL) and the highest antioxidant activity. Nitric oxide levels in ERN and NJ5 were lower (55.95 and 60.14%, respectively) than those in other samples. Based on these observations, it was confirmed that enzyme treatment could improve the functional component content and physiological activity of noni juice. In particular, EUN prepared using the ripened noni fruit is expected to have greater utilization value due to its enhanced functionality.
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KEYWORD
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noni, enzyme treatment, antioxidant activity, NO production inhibitory effect, scopoletin
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