Properties of canned Mengkudu (Morinda citrifolia L.) Extract during storage

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Storage study of mengkudu (Morinda citrifolia L.) extract was carried out to determine the effects of canning and storage period on pH, total polyphenol content, antioxidant activity, intensity of off-odour and aroma acceptance. Uncanned (control) and canned extract were stored for 0, 8, 16 and 24 weeks under room temperature. Results showed canning resulted in a significant (p<0.05) reduction in pH, total polyphenol content, antioxidant activity and off-odor intensity. However, canning also resulted in a significantly (p<0.05) higher aroma acceptance. pH and antioxidant activity were significantly (p<0.05) affected by storage period. However, for both control and canned extract, storage period did not significantly (p>0.05) affect total polyphenol content during 24 weeks of storage.

Original languageEnglish
Pages (from-to)1211-1215
Number of pages5
JournalInternational Food Research Journal
Volume19
Issue number3
Publication statusPublished - 2012

Fingerprint

Morinda
Morinda citrifolia
canning
Polyphenols
polyphenols
off odors
extracts
ambient temperature
storage time
Antioxidants
antioxidant activity
odors
Temperature

Keywords

  • Antioxidant activity
  • Canning
  • Morinda citrifolia L.
  • Odour
  • Storage

ASJC Scopus subject areas

  • Food Science

Cite this

@article{cdf1467bc0e24262ac1d6338a8571575,
title = "Properties of canned Mengkudu (Morinda citrifolia L.) Extract during storage",
abstract = "Storage study of mengkudu (Morinda citrifolia L.) extract was carried out to determine the effects of canning and storage period on pH, total polyphenol content, antioxidant activity, intensity of off-odour and aroma acceptance. Uncanned (control) and canned extract were stored for 0, 8, 16 and 24 weeks under room temperature. Results showed canning resulted in a significant (p<0.05) reduction in pH, total polyphenol content, antioxidant activity and off-odor intensity. However, canning also resulted in a significantly (p<0.05) higher aroma acceptance. pH and antioxidant activity were significantly (p<0.05) affected by storage period. However, for both control and canned extract, storage period did not significantly (p>0.05) affect total polyphenol content during 24 weeks of storage.",
keywords = "Antioxidant activity, Canning, Morinda citrifolia L., Odour, Storage",
author = "{Noor Hafizah}, Y. and Maskat, {Mohamad Yusof} and {Wan Mustapha}, {Wan Aida} and {Abd. Ghani}, Ma`Aruf",
year = "2012",
language = "English",
volume = "19",
pages = "1211--1215",
journal = "International Food Research Journal",
issn = "1985-4668",
publisher = "Universiti Putra Malaysia",
number = "3",

}

TY - JOUR

T1 - Properties of canned Mengkudu (Morinda citrifolia L.) Extract during storage

AU - Noor Hafizah, Y.

AU - Maskat, Mohamad Yusof

AU - Wan Mustapha, Wan Aida

AU - Abd. Ghani, Ma`Aruf

PY - 2012

Y1 - 2012

N2 - Storage study of mengkudu (Morinda citrifolia L.) extract was carried out to determine the effects of canning and storage period on pH, total polyphenol content, antioxidant activity, intensity of off-odour and aroma acceptance. Uncanned (control) and canned extract were stored for 0, 8, 16 and 24 weeks under room temperature. Results showed canning resulted in a significant (p<0.05) reduction in pH, total polyphenol content, antioxidant activity and off-odor intensity. However, canning also resulted in a significantly (p<0.05) higher aroma acceptance. pH and antioxidant activity were significantly (p<0.05) affected by storage period. However, for both control and canned extract, storage period did not significantly (p>0.05) affect total polyphenol content during 24 weeks of storage.

AB - Storage study of mengkudu (Morinda citrifolia L.) extract was carried out to determine the effects of canning and storage period on pH, total polyphenol content, antioxidant activity, intensity of off-odour and aroma acceptance. Uncanned (control) and canned extract were stored for 0, 8, 16 and 24 weeks under room temperature. Results showed canning resulted in a significant (p<0.05) reduction in pH, total polyphenol content, antioxidant activity and off-odor intensity. However, canning also resulted in a significantly (p<0.05) higher aroma acceptance. pH and antioxidant activity were significantly (p<0.05) affected by storage period. However, for both control and canned extract, storage period did not significantly (p>0.05) affect total polyphenol content during 24 weeks of storage.

KW - Antioxidant activity

KW - Canning

KW - Morinda citrifolia L.

KW - Odour

KW - Storage

UR - http://www.scopus.com/inward/record.url?scp=84864800667&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84864800667&partnerID=8YFLogxK

M3 - Article

VL - 19

SP - 1211

EP - 1215

JO - International Food Research Journal

JF - International Food Research Journal

SN - 1985-4668

IS - 3

ER -