The fruit of Morinda citrifolia L., commonly known as noni, has an extensive history of use as a food and traditional medicine around the world. Adding value to Morinda citrifolia L. products, particularly the fruit, ...The fruit of Morinda citrifolia L., commonly known as noni, has an extensive history of use as a food and traditional medicine around the world. Adding value to Morinda citrifolia L. products, particularly the fruit, could be one way of building resilience in vulnerable farming households. The aim of this study was to determine the secondary metabolite and mineral composition of noni juice obtained by fermenting the fruit of Morinda citrifolia L. Fruits were collected in August 2022 from the local field in Thiès region, West of Senegal. Extraction yields were determined and the secondary metabolites were determined using conventional analytical methods. Calcium, magnesium, iron, sodium and potassium were determined by atomic absorption spectrophotometer coupled with a CCD detector. The results show that an average fruit mass (503.2 ± 110.96 g) consists of 171.44 ± 50.01 g pulp and 34.06 ± 10.35 g seeds. The traditional extraction yield of noni juice is 16.46% after three weeks of fermentation. The contents of total polyphenols, flavonoids and tannins obtained in noni are 608.97 ± 4.53 mg EAG/100mL, 7.78 ± 0.01 mg EQ/100mL and 0.191 ± 0.01 mg EC/100mL respectively. The ethanol content of noni varies from 3.57 to 5.23 mL/100mL during extraction. Noni has a high calcium content with a concentration of 383.79 ± 33.23 mg/L. This is followed by a good concentration of magnesium, potassium and sodium, at 278.47 ± 26.30, 187.43 ± 10.7 and 155.95 ± 28.66 mg/L respectively. Noni also has an iron content of 202.15 ± 0.05 mg/L.展开更多
Sweeteners and flavor enhancers are food additives widely used in industry, respectively, to add sweetness and flavor to foods. However, the presence of these substances is often criticized by consumers for their effe...Sweeteners and flavor enhancers are food additives widely used in industry, respectively, to add sweetness and flavor to foods. However, the presence of these substances is often criticized by consumers for their effects on health. What’s more, some scientific studies link these substances to certain pathologies. To guarantee food safety, competent authorities should have food standards based on risk analysis using consistent, reliable data. However, in developing countries, such data is often weak or non-existent. The aim of this study is therefore to carry out a pilot survey to establish the profile of sweeteners and flavour enhancers present in industrial food products marketed in Senegal. The methodology consisted of sampling various food products sold on the Senegalese market, based on analysis of labels containing information on ingredients, including additives. The investigation involved nine stores, one supermarket and 5 mini-markets in Dakar. The results showed the presence of 6 taste enhancers in food products, the most frequent being sodium L-monoglutamate (E621), inosinate (E631) and disodium guanylate (E627). Solid broths are the foodstuffs with the highest number of taste exhalters. As for sweeteners, 12 substances were identified, the most frequent being acesulfame potassium (E950), aspartame (E951), sucralose (E955) and saccharin (E954). Given the potential health risks associated with the consumption of these food additives, their control and monitoring on the market should be a priority for the competent authorities.展开更多
文摘The fruit of Morinda citrifolia L., commonly known as noni, has an extensive history of use as a food and traditional medicine around the world. Adding value to Morinda citrifolia L. products, particularly the fruit, could be one way of building resilience in vulnerable farming households. The aim of this study was to determine the secondary metabolite and mineral composition of noni juice obtained by fermenting the fruit of Morinda citrifolia L. Fruits were collected in August 2022 from the local field in Thiès region, West of Senegal. Extraction yields were determined and the secondary metabolites were determined using conventional analytical methods. Calcium, magnesium, iron, sodium and potassium were determined by atomic absorption spectrophotometer coupled with a CCD detector. The results show that an average fruit mass (503.2 ± 110.96 g) consists of 171.44 ± 50.01 g pulp and 34.06 ± 10.35 g seeds. The traditional extraction yield of noni juice is 16.46% after three weeks of fermentation. The contents of total polyphenols, flavonoids and tannins obtained in noni are 608.97 ± 4.53 mg EAG/100mL, 7.78 ± 0.01 mg EQ/100mL and 0.191 ± 0.01 mg EC/100mL respectively. The ethanol content of noni varies from 3.57 to 5.23 mL/100mL during extraction. Noni has a high calcium content with a concentration of 383.79 ± 33.23 mg/L. This is followed by a good concentration of magnesium, potassium and sodium, at 278.47 ± 26.30, 187.43 ± 10.7 and 155.95 ± 28.66 mg/L respectively. Noni also has an iron content of 202.15 ± 0.05 mg/L.
文摘Sweeteners and flavor enhancers are food additives widely used in industry, respectively, to add sweetness and flavor to foods. However, the presence of these substances is often criticized by consumers for their effects on health. What’s more, some scientific studies link these substances to certain pathologies. To guarantee food safety, competent authorities should have food standards based on risk analysis using consistent, reliable data. However, in developing countries, such data is often weak or non-existent. The aim of this study is therefore to carry out a pilot survey to establish the profile of sweeteners and flavour enhancers present in industrial food products marketed in Senegal. The methodology consisted of sampling various food products sold on the Senegalese market, based on analysis of labels containing information on ingredients, including additives. The investigation involved nine stores, one supermarket and 5 mini-markets in Dakar. The results showed the presence of 6 taste enhancers in food products, the most frequent being sodium L-monoglutamate (E621), inosinate (E631) and disodium guanylate (E627). Solid broths are the foodstuffs with the highest number of taste exhalters. As for sweeteners, 12 substances were identified, the most frequent being acesulfame potassium (E950), aspartame (E951), sucralose (E955) and saccharin (E954). Given the potential health risks associated with the consumption of these food additives, their control and monitoring on the market should be a priority for the competent authorities.
