Abstract
The objectives of this study were to compare the physicochemical properties, functional components and antioxidant activities of noni fruit juices from six different regions of cultivation: Samoa, Indonesia, China (Hainan), Hawaii, Thailand and Tahiti. The pH values of noni fruit juices ranged from 3.63 to 3.83, and the soluble contents were 5.97-6.97 °Brix. In regard to color, the L, a and b values of noni juices were in the ranges of 33.41-46.51, 3.44-7.98, and 2.42-22.20, respectively. The polyphenol content of noni fruit juice from Indonesia was significantly higher than other samples. The Thailand noni fruit juice contained the highest amounts of scopoletin (8.62 mg/100 mL) and rutin (2.03 mg/100 mL). The noni fruit juice from Indonesia showed the higher antioxidant activities (DPPH and ABTS radical scavenging activity) than others. In conclusion, These results suggest that noni fruit juice may be a good source of functional food with antioxidant activity and can serve as the basis data for the use of noni fruit in the food industry.
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