Properties of canned mengkudu (Morinda citrifolia L.) extract during storage
2012
Noor Hafizah Y. | Maskat M. Y. | Wan Aida W. M. | Maaruf A. G.
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.
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