Variation of antioxidant and phenolic compounds with fermentation of Morinda citrifolia fruit juice

Abstract

Antioxidant capacity (AC) and total phenolic content (TPC) are two major areas of studies on noni juice due to their correlation with therapeutic value. In this study, the variation of antioxidant capacity using DPPH scavenging activity and the number of phenolic compounds in noni juice using Folin-Ciocalteau reagent assay with the fermentation time and optimum process conditions for fermentation of noni juice were studied. Results show that AC is maximum around the second fermentation week, while TPC is maximum around the first fermentation week, and fresh juice has less AC and more TPC than fermented juice.