Myanmar Health Sciences Research Journal


Archives   2014

Myanmar   Health   Sciences   Research   Journal

Volume   26,  Number   2

TITLE:   Antioxidant Activity, Total Phenol Content and Ascorbic Acid Content of Three Different Preparations of Noni Fruit Juice
AUTHOR:   Khin Tar Yar Myint; Mu Mu Sein Myint; Mar Mar Myint; May Aye Than; Phyu Phyu Win; Win Win Maw; Mi Aye Aye Mon; Mie Mie Thaw
SOURCE:   Myanmar Health Sciences Research Journal. 2014; 26(2):130-135
ABSTRACT:   Noni (Morinda citrifolia L.) is among the traditional medicinal plants used as remedies in Myanmar. Nowadays, noni manufacturers produce various forms of noni fruit juice from ripe noni fruits as dietary supplements and herbal drug in market. This study was done to evaluate the in vitro antioxidant activity, total phenol content, ascorbic acid content and acute toxicity of three different preparations of noni fruit juices: fresh expressed juice (EJ), fermented juice (FJ) and boiled juice (BJ). Three different preparations of noni fruit juices (4
SUBJECT HEADINGS:   Antioxidants; Phenol; Ascorbic Acid; Morinda citrifolia L; Fruits
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Vision : Achieving a healthier nation through application of research findings          Mission Statement : To Develop and promote solutions to the major health problems of Myanmar