School of Food Science and Engineering, Hainan University, Haikou 570228, China.
Wanning Wanwei Biotechnology Co., LTD, Wanning 571500, China.
Food Chem. 2024 Aug 30;450:139357. doi: 10.1016/j.foodchem.2024.139357. Epub 2024 Apr 13.
This study aimed to investigate the changes in physicochemical properties, bioactive compounds, and metabolic characteristics of noni fruit at different ripeness levels. The results showed that there were significant differences in physicochemical properties. HPLC analysis was conducted, revealing succinic acid, scopoletin, deacetylasperulosidic acid, and asperulosidic acid were key bioactive compounds as the fruit ripened. Additionally, 4 differentbiomarkers (isocitric acid, 4,4-thiodiphenol, lobaric acid, and octocrylene), identified using HNMR and LC-IT-TOF-MS, were found to have a VIP value over 1. The results from HS-GC-IMS demonstrated noteworthy that 14 volatile compounds were identified as highly discriminative features during fruit ripening. Furthermore, correlation analysis showed that different ripeness had significant effects on bioactive components and functional activities, e.g., the inhibition rate of enzyme and E. coli of noni fruit with different ripeness exceeded 90% at the last stage. This study contributes new insights into the effective utilization of bioactive ingredients in noni fruit.
本研究旨在探讨不同成熟度诺丽果的理化性质、生物活性成分和代谢特性的变化。结果表明，在理化性质方面存在显著差异。通过高效液相色谱分析，发现随着果实的成熟，琥珀酸、山奈素、去乙酰asperulosidic 酸和asperulosidic 酸是关键的生物活性化合物。此外，通过 HNMR 和 LC-IT-TOF-MS 鉴定出 4 种不同的生物标志物（异柠檬酸、4,4-硫代二苯酚、lobaric 酸和辛基三嗪酮），其 VIP 值均超过 1。HS-GC-IMS 的结果表明，在果实成熟过程中，有 14 种挥发性化合物被鉴定为高度有区别的特征。此外，相关性分析表明，不同的成熟度对生物活性成分和功能活性有显著影响，例如，不同成熟度的诺丽果对酶和大肠杆菌的抑制率在最后阶段均超过 90%。本研究为有效利用诺丽果中的生物活性成分提供了新的见解。
