Noni果汁在傳統發酵製程中酚化合物含量、還原能力及ACE抑制力之變化   全文下載

Change in Phenolic Compound Content, Reductive Capacity and ACE Inhibitory Activity in Noni Juice during Traditional Fermentation

Morinda Citrifolia L.俗稱諾麗（Noni），長久以來被夏威夷和大溪地傳統上用於作萬靈藥物。最近由不同國家進口一系列諾麗果汁產品直接銷售顧客，聲稱具有多重保健功能，包含抗癌、促進免疫。此研究中，兩批不同成熟度的諾麗果在發酵過程之不同時期中測定果汁中酚化合物之含量，自由基還原掃除能力和超氧陰離子自由基捕捉活性。成熟之諾麗果能生產較多的果汁，其色澤較淡。一般而言，成熟的諾麗果含有較高的總酚化合物、縮合單寧、類黃酮和7-羥-6-甲氧香豆素。因此具有較佳能力以掃除自由基、超氧陰離子和過氧化氫及較強ACE抑制力。發酵過程能增加果汁之回收，過長的發酵有降低還原性植物化合物的含量及其相關的生物活性的趨勢。

Morinda citrifolia L., also known as noni, has a long history of traditional use in the Hawaiian and Taihitian islands as cureall medicine. Recently, commercial noni juice products have been imported from different countries and delivered directly to consumers with claims of multiple health benefits, including anti-cancer and immuno-stimulating activities. In this study, phenolic compounds content, free radical and superoxide anion radical scavenging activities were determined in two noni juices with different extent of maturity from traditional fermentation process. Ripe noni fruits gave higher juice yield with a lighter color. In general, juice from ripe fruits contained higher total quantities of phenolic compounds, condensed tannins, flavonoids and scopoletin, and thus exhibiting better scavenging capacity for free radical, superoxide anion radicals and H2O2 and higher ACE inhibitory activity. Fermentation processing gave better juice recovery, whereas prolonged fermentation time reduced the reductive phytochemical content and some related bioactivities.