Li Qianxin, Chai Juan, Deng Shenghui, Xu Jucai, Feng Yanxian, Yang Ruili, Li Wu
Guangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China.
Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China.
Foods. 2025 Apr 17;14(8):1398. doi: 10.3390/foods14081398.
In this study, the compositional shifts in free and bound phenolic compounds of L. (Noni) processed by different drying methods were investigated. Twenty-seven phenolic compounds, predominantly rutin and quinic acid, were discovered in fresh Noni fruit. Vacuum freeze-drying retained the highest free phenolic content, with rutin (1809.83 mg/kg DW) and quinic acid (198.72 mg/kg DW) as the primary constituents, while bound phenolics were dominated by benzoic acid (35.56 mg/kg DW). Hot-air drying reduced the free phenolics by 51.59% (80% methanol) and the bound phenolics (base hydrolysis) by 35.55%, with a significant degradation of rutin and quinic acid. Microwave drying similarly decreased the free phenolics, though the caffeic acid increased to 46.45 mg/kg DW due to the thermal stability. Bound phenolics showed the highest content (alkaline hydrolysis) in fresh fruits, primarily benzoic acid (220.67 mg/kg DW) and rutin (77.02 mg/kg DW), surpassing the acid/enzyme methods. While vacuum freeze-drying effectively preserved the free phenolics, thermal methods (hot-air/microwave drying) promoted the release of quercetin (free phenols) and 3,4-dihydroxybenzoic acid (bound phenols). The findings of this study elucidate the species-specific compositional dynamics of phenolic compounds under different drying regimes, while providing quantitative guidelines for advancing the understanding of the underlying health-promoting phytochemical profiles of Noni.
在本研究中，对采用不同干燥方法处理的诺丽果中游离和结合态酚类化合物的组成变化进行了研究。在新鲜诺丽果中发现了27种酚类化合物，主要为芦丁和奎尼酸。真空冷冻干燥保留的游离酚含量最高，主要成分是芦丁（1809.83毫克/千克干重）和奎尼酸（198.72毫克/千克干重），而结合酚则以苯甲酸（35.56毫克/千克干重）为主。热风干燥使游离酚（80%甲醇提取）减少了51.59%，结合酚（碱水解）减少了35.55%，芦丁和奎尼酸有显著降解。微波干燥同样降低了游离酚含量，不过由于热稳定性，咖啡酸含量增加到46.45毫克/千克干重。结合酚在新鲜果实中含量最高（碱水解），主要是苯甲酸（220.67毫克/千克干重）和芦丁（77.02毫克/千克干重），超过了酸/酶法。虽然真空冷冻干燥有效地保存了游离酚，但热法（热风/微波干燥）促进了槲皮素（游离酚）和3,4 - 二羟基苯甲酸（结合酚）的释放。本研究结果阐明了不同干燥方式下酚类化合物的种特异性组成动态，同时为增进对诺丽潜在的促进健康的植物化学特征的理解提供了定量指导。
