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morinda_citrifolia_l [2015/03/22 14:36] andreas |
morinda_citrifolia_l [2015/06/13 11:39] 127.0.0.1 Externe Bearbeitung |
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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' |
[[http:// | [[http:// | ||
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[From Polynesian healers to health food stores: changing perspectives of Morinda citrifolia (Rubiaceae)., | [From Polynesian healers to health food stores: changing perspectives of Morinda citrifolia (Rubiaceae)., | ||
[[http:// | [[http:// | ||
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+ | "Its ' | ||
+ | [Authentication of noni (Morinda citrifolia) juice., Lachenmeier, | ||
+ | [[http:// | ||
"From unripe fruit, the two principal components were octanoic acid (89.7 %) and hexanoic acid (3.6 %). From ripe fruits there was less acid; octanoic acid (60.2 %) and hexanoic acid (16.3 %). There were a series of 3-methylbut-3-en-1-yl esters (butyrate, hexanoate, octanoate and decanoate) in amounts up to 4 % in the ripe fruits. Also present were a series of methyl ester of these acids. Terpenes were virtually absent from the oils. Both the ripe and unripe fruit volatiles showed similar antimicrobial activities, when tested with five microbes signaling that the active volatile components were probably the major alkanoic acids." | "From unripe fruit, the two principal components were octanoic acid (89.7 %) and hexanoic acid (3.6 %). From ripe fruits there was less acid; octanoic acid (60.2 %) and hexanoic acid (16.3 %). There were a series of 3-methylbut-3-en-1-yl esters (butyrate, hexanoate, octanoate and decanoate) in amounts up to 4 % in the ripe fruits. Also present were a series of methyl ester of these acids. Terpenes were virtually absent from the oils. Both the ripe and unripe fruit volatiles showed similar antimicrobial activities, when tested with five microbes signaling that the active volatile components were probably the major alkanoic acids." | ||
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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), | ||
[[http:// | [[http:// | ||
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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 ketones (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., | ||
+ | [[http:// | ||
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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] \\ | ||
+ | [[http:// | ||