| Summary: | 碩士 === 國立屏東科技大學 === 機械工程系所 === 95 === The another name of Noni is called Morinda citrifolia. Noni fruit contains many kinds of components and have efficient to prevent some diseases. Noni juice processing still adopts the traditional method of natural fermentation. Presently, the fermented juice is still without investigation of their anti-oxidant activity. So the method of this research was to use different bacteria and yeast in Noni fermentation, and investigated its anti-oxidant activity . The result can be used as a reference for developing a health food of Noni juice.
This research used the Noni fruit as the main raw materials to analyze its composition such as the content of moisture, ash, protein, and fat, etc... .And then in Noni juice processing, bacteria or yeast was added under aerobic and anaerobic fermentation. Fermented juice of Noni fruit was investigated their color difference, conductance, pH value ,and tartaric acid content etc. The fermented Noni fruit juice was investigated their anti-oxidant activity, and compared the fermented juice with the marketing product to understand the components change after fermentation.
As the results in the research, When the Noni juice was processed by adding 10% Acetobactter aceti under aerobic condition, shows the best DPPH removing efficiency, up to 82.09％ and their lipid per oxidation valve had 0.19％.Which shows it functions well as an anti-oxidant.The DPPH removing efficiency of the fermented juice processed with 10％ yeast addition only had 56.47％,and their lipid peroxidation valve only had 0.14％. Noni juice Products in the market were all processed with the addition of lactic acid bacteria, their efficiency of biological activity was lower than that the fermented juice processed with the addition of Acetobacter aceti in this research. So, the most helpful to our health, Noni juice production applied the method in this research was the best way.
Keywords: Noni fermentation DPPH lipid peroxidation
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