Which has greater health benefits, fermented noni juice or fresh?
According to an article entitled “Free Radical Scavenging Activity And Total Phenols Of Noni (Morinda Citrifolia L.) Juice And Powder In Processing And Storage,” published by the College of Natural and Applied Sciences, University of Guam, it states: “The fresh juice of noni (Morinda citrifolia L.), a tropical plant used as a folk medicine in Pacific islands, possessed free-radical-scavenging activity (RSA), 1, 1-diphenyl-2-picrylhydrazyl (DPPH), at 140 mg equivalent ascorbic acid/100 ml and total phenols at 210 mg gallic acid/100 ml. Fermentation of noni fruit for 3 months resulted in a loss of more than 90% of RSA. Dehydration at 50 °C produced a loss of 20% of RSA. Storage of fresh noni juice at 24 °C for 3 months reduced RSA more than 90%. Storage of noni juice or powder at -18 °C and 4 °C for 3 months decreased RSA by 10-55%. The reduction of RSA of noni juice or puree during heat treatment or dehydration was much greater than reduction of total phenols. For maintenance of the sub
According to an article entitled “Free Radical Scavenging Activity And Total Phenols Of Noni (Morinda Citrifolia L.) Juice And Powder In Processing And Storage,” published by the College of Natural and Applied Sciences, University of Guam, it states: “The fresh juice of noni (Morinda citrifolia L.), a tropical plant used as a folk medicine in Pacific islands, possessed free-radical-scavenging activity (RSA), 1, 1-diphenyl-2-picrylhydrazyl (DPPH), at 140 mg equivalent ascorbic acid/100 ml and total phenols at 210 mg gallic acid/100 ml. Fermentation of noni fruit for 3 months resulted in a loss of more than 90% of RSA. Dehydration at 50 °C produced a loss of 20% of RSA. Storage of fresh noni juice at 24 °C for 3 months reduced RSA more than 90%. Storage of noni juice or powder at -18 °C and 4 °C for 3 months decreased RSA by 10-55%. The reduction of RSA of noni juice or puree during heat treatment or dehydration was much greater than reduction of total phenols.
