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Provincial Key Construction Discipline Research Ability Enhancement Project","award":["2023ZDZX2064"],"award-info":[{"award-number":["2023ZDZX2064"]}]},{"name":"Guangdong Provincial Key Construction Discipline Research Ability Enhancement Project","award":["2022WGALH10"],"award-info":[{"award-number":["2022WGALH10"]}]},{"name":"The Special projects in key areas of general colleges and universities in Guangdong Province","award":["2023A1515012801"],"award-info":[{"award-number":["2023A1515012801"]}]},{"name":"The Special projects in key areas of general colleges and universities in Guangdong Province","award":["2023A1515011151"],"award-info":[{"award-number":["2023A1515011151"]}]},{"name":"The Special projects in key areas of general colleges and universities in Guangdong Province","award":["2023B0202050001"],"award-info":[{"award-number":["2023B0202050001"]}]},{"name":"The Special projects in key areas of general colleges and universities in Guangdong 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Foundation","award":["2022ZDJS026"],"award-info":[{"award-number":["2022ZDJS026"]}]},{"name":"the Wuyi University-Macau University Joint Research Foundation","award":["2023ZDZX2064"],"award-info":[{"award-number":["2023ZDZX2064"]}]},{"name":"the Wuyi University-Macau University Joint Research Foundation","award":["2022WGALH10"],"award-info":[{"award-number":["2022WGALH10"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>In this study, the compositional shifts in free and bound phenolic compounds of Morinda citrifolia L. (Noni) processed by different drying methods were investigated. Twenty-seven phenolic compounds, predominantly rutin and quinic acid, were discovered in fresh Noni fruit. Vacuum freeze-drying retained the highest free phenolic content, with rutin (1809.83 mg\/kg DW) and quinic acid (198.72 mg\/kg DW) as the primary constituents, while bound phenolics were dominated by benzoic acid (35.56 mg\/kg DW). Hot-air drying reduced the free phenolics by 51.59% (80% methanol) and the bound phenolics (base hydrolysis) by 35.55%, with a significant degradation of rutin and quinic acid. Microwave drying similarly decreased the free phenolics, though the caffeic acid increased to 46.45 mg\/kg DW due to the thermal stability. Bound phenolics showed the highest content (alkaline hydrolysis) in fresh fruits, primarily benzoic acid (220.67 mg\/kg DW) and rutin (77.02 mg\/kg DW), surpassing the acid\/enzyme methods. While vacuum freeze-drying effectively preserved the free phenolics, thermal methods (hot-air\/microwave drying) promoted the release of quercetin (free phenols) and 3,4-dihydroxybenzoic acid (bound phenols). The findings of this study elucidate the species-specific compositional dynamics of phenolic compounds under different drying regimes, while providing quantitative guidelines for advancing the understanding of the underlying health-promoting phytochemical profiles of Noni.<\/jats:p>","DOI":"10.3390\/foods14081398","type":"journal-article","created":{"date-parts":[[2025,4,17]],"date-time":"2025-04-17T20:05:56Z","timestamp":1744920356000},"page":"1398","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["The Comparison of the Profile of Phenolic Compounds in Noni (Morinda citrifolia L.) Fruit by Different Drying Methods"],"prefix":"10.3390","volume":"14","author":[{"given":"Qianxin","family":"Li","sequence":"first","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juan","family":"Chai","sequence":"additional","affiliation":[{"name":"Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shenghui","family":"Deng","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jucai","family":"Xu","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanxian","family":"Feng","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruili","family":"Yang","sequence":"additional","affiliation":[{"name":"College of Food Science, South China Agricultural University, Guangzhou 510642, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3942-0515","authenticated-orcid":false,"given":"Wu","family":"Li","sequence":"additional","affiliation":[{"name":"Guangdong Provincial Key Laboratory of Large Animal Models for Biomedicine, School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China"},{"name":"Key Laboratory of Food Nutrition and Functional Food of Hainan Province, College of Food Science and Engineering, Hainan University, Haikou 570228, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,4,17]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"200","DOI":"10.1016\/j.crfs.2021.03.011","article-title":"Extraction of phenolic compounds: A review","volume":"4","author":"Alara","year":"2021","journal-title":"Curr. 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