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morinda_citrifolia_l [2015/03/22 14:36] andreas |
morinda_citrifolia_l [2015/03/22 14:52] andreas |
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- | Morinda citrifolia L. - syn.Morinda bracteata Roxb. - Rubiaceae \\ | + | Morinda citrifolia L. - syn.Morinda bracteata Roxb., Morinda littoralis Blanco; Morinda macrophylla Desf. - Rubiaceae \\ |
noni (hawaiian), mengkudu (tahitian), Indian mulberry, cheesefruit, | noni (hawaiian), mengkudu (tahitian), Indian mulberry, cheesefruit, | ||
Evergreen shrub or tree, 3-10m high, native to Queensland (Australia), | Evergreen shrub or tree, 3-10m high, native to Queensland (Australia), | ||
- | "The fruit of this species are edible (though not particularly palatable) and said to have medicinal and/or tonic value; they are sold by natural food vendors under the name "noni" | + | "The fruit of this species are edible (though not particularly palatable) and said to have medicinal and/or tonic value; they are sold by natural food vendors under the name 'noni' |
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[Opinion on the safety of Tahitian Noni® ‘Morinda citrifolia (noni) fruit puree and concentrate’ as a novel food ingredient, Scientific Opinion of the Panel on Dietetic Products, Nutrition and Allergies (Question No EFSA-Q-2007-181), | [Opinion on the safety of Tahitian Noni® ‘Morinda citrifolia (noni) fruit puree and concentrate’ as a novel food ingredient, Scientific Opinion of the Panel on Dietetic Products, Nutrition and Allergies (Question No EFSA-Q-2007-181), | ||
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+ | 37 compounds were detected in the methylene chloride extract of noni pulp headspace collected on Porapak Q trap. "The peak area percentage was used to indicate the relative concentration of each compound. They were identified as seven alcohols, corresponding to 63.3% of the volatile compounds, 20 esters (26.9%), three cetones (7.4%), six acids (1.2%), and one aldehyde. The major compounds, based on the relative amount, were 3-methyl-3-buten-1-ol (54.83%), methyl hexanoate (13.04%), methyl butanoate (8.1%), 2-heptanone (6.86%), and benzyl alcohol (5.2%)." | ||
+ | [Evaluation of noni (Morinda citrifolia) volatile profile by dynamic headspace and gas chromatography-mass spectrometry., | ||
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+ | "Due to noni maturation, octanoic acid, decanoic acid and (E)-2-nonenal decreased their concentrations, | ||
+ | [Volatile compounds in noni (Morinda citrifolia L.) at two ripening stages., Pino, J. A., Márquez, E., Quijano, C.E., Castro, D., Food Science and Technology (Campinas), Vol.30(1), 2010, 183-187] \\ | ||
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