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Determination and analysis of key nutrients and functional components in Morinda citrifolia L. residue
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Xue-Feng XU1, Cheng-Wei ZHANG1, Xiu-Li YANG1, Da-Long FU1, Wen-Ying FU2, *
Journal of Food Safety & Quality | 2026, 17(14) : 144 - 151
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Journal of Food Safety & Quality | 2026, 17(14): 144-151
• Special Topic: Processing and Quality Safety of Animal Food •
Determination and analysis of key nutrients and functional components in Morinda citrifolia L. residue
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Xue-Feng XU1, Cheng-Wei ZHANG1, Xiu-Li YANG1, Da-Long FU1, Wen-Ying FU2, *
Affiliations
  • 1.College of Chemical and Material Engineering, Hannan Vocation University of Science and Technology, Haikou 571126, China
  • 2.Hainan Wanning Wanwei Biotechnology Co., Ltd., Wanning 571500, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20250701004
Outline
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Objective

To systematically analyse the 11 categories of nutritional and functional components such as polyphenols, flavonoids, polysaccharides in Morinda citrifolia L. residue.

Methods

Based on national and industry standard methods, the content of polyphenols, flavonoids, polysaccharides (including monosaccharide composition), proteins/peptides, saponins, dietary fiber and volatile compounds were analyzed.

Results

Morinda citrifolia L. residue contained 57.88 mg/g total flavonoids, 4.57 mg/g total polyphenols, 37.65 mg/g total polysaccharides, 8.16% crude protein, and 19.9 mg/g total saponins. Rutin (28.86 mg/g) was the predominant flavonoid. Acid-hydrolyzed protein was rich in aspartic acid (7.99 mg/g), glutamic acid (6.88 mg/g) and cysteine(7.66 mg/g). Essential amino acids accounted for 33.8% of total amino acids, close to the World Health Organization(WHO)/Food and Agriculture Organization of the United Nations (FAO) recommended value of 36%. The polysaccharides consisted of mannose (33.49%), glucuronic acid (2.56%), galacturonic acid (27.00%), glucose(24.89%), galactose (8.77%) and arabinose (3.29%). Dietary fiber included cellulose (32.10%), hemicellulose(13.27%) and lignin (20.27%). The major volatile compound was 9,12-octadecadienoic acid (Z,Z) (64.32%), along with octanoic acid (1.67%) and squalene (11.47%).

Conclusion

This study systematically analyzes the main functional components of Morinda citrifolia L. residue, providing data and practical basis for its further high-value utilization and development.

Morinda citrifolia L. residue  /  amino acid  /  polyphenols  /  saponins  /  carbohydrates
徐雪峰, 张城玮, 羊秀丽, 符大隆, 符文英. 诺丽果渣关键营养与功能成分的测定与分析. 食品安全质量检测学报, 2026 , 17 (14) : 144 -151 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250701004
Xue-Feng XU, Cheng-Wei ZHANG, Xiu-Li YANG, Da-Long FU, Wen-Ying FU. Determination and analysis of key nutrients and functional components in Morinda citrifolia L. residue[J]. Journal of Food Safety & Quality, 2026 , 17 (14) : 144 -151 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20250701004
Year 2026 volume 17 Issue 14
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2
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doi: 10.19812/j.cnki.jfsq11-5956/ts.20250701004
  • Receive Date:2025-07-01
  • Online Date:2026-11-05
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  • Received:2025-07-01
Funding
Affiliations
    1.College of Chemical and Material Engineering, Hannan Vocation University of Science and Technology, Haikou 571126, China
    2.Hainan Wanning Wanwei Biotechnology Co., Ltd., Wanning 571500, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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