Title of article :
Properties of canned mengkudu (Morinda citrifolia L.) extract during storage
Author/Authors :
Noor Hafizah, Y. Universiti Kebangsaan Malaysia - Faculty of Science and Technology, School of Chemical Science and Food Technology - Food Science Program, Malaysia , Maskat, M.Y. Universiti Kebangsaan Malaysia - Faculty of Science and Technology, School of Chemical Science and Food Technology - Food Science Program, Malaysia , Wan Aida, W.M. Universiti Kebangsaan Malaysia - Faculty of Science and Technology, School of Chemical Science and Food Technology - Food Science Program, Malaysia , Maaruf, A.G. Universiti Kebangsaan Malaysia - Faculty of Science and Technology, School of Chemical Science and Food Technology - Food Science Program, Malaysia
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 :
Morinda citrifolia L. , canning , storage , antioxidant activity , odour
Journal title :
International Food Research Journal
Journal title :
International Food Research Journal
