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首页> 外文期刊>African Journal of Biotechnology >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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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)

机译：成熟度和收获季节对墨西哥生长的巴戟天的抗氧化活性，酚类化合物和抗坏血酸的影响（轨道变化）

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摘要

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 LPS-activated RAW 264.7 cells was quite comparable to or higher than?N-nitro-L-arginine methyl ester (L-NAME). This work shows that season and maturity stages have a profound effect on the antioxidant capacity, phenols and ascorbic acid of?M. Citrifolia?fruits.
机译：研究了柑桔莫伦达果实的抗氧化活性，即二苯基吡啶甲基肼基（DPPH），还原铁抗氧化能力测定（FRAP），一氧化氮（NO），总多酚，酚类化合物和抗坏血酸。墨西哥的成熟度和三个季节模式。根据颜色和硬度，在早期，中期，亚成熟和成熟阶段（1至4）评估成熟度。在不同成熟度和不同季节，水果的抗氧化活性和化学成分存在显着差异。？在2月，3月和5月至6月，中，成熟期的水果表现出最高的抗氧化活性和总多酚含量。在11月份，成熟的果实达到了最大的抗氧化功效，即总酚和抗坏血酸的含量。总的多酚和抗坏血酸的含量在5月至6月达到最高，尽管抗氧化活性适中，而2月至3月或11月则取决于成熟度，抗氧化剂活性较高。的能力？抑制LPS激活的RAW 264.7细胞产生NO的甜瓜果实与N-硝基-L-精氨酸甲酯（L-NAME）相当或更高。这项工作表明，季节和成熟阶段对？M的抗氧化能力，酚和抗坏血酸有深远的影响。柠檬叶？

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