Annex I Specifications of Morinda citrifolia fruit puree and concentrate
United Kingdom
Description:
The fruits of Morinda citrifolia are harvested by hand. Seeds and skin are separated mechanically from the pureed fruits. After pasteurisation, the puree is packaged in aseptic containers and stored under cold conditions.
Morinda citrifolia concentrate is prepared from M. citrifolia puree by treatment with pectinolytic enzymes (50-60 °C for 1-2 h). Then the puree is heated to inactivate the pectinases and then immediately cooled. The juice is separated in a decanter centrifuge. Afterwards the juice is collected and pasteurised, prior to being concentrated in a vacuum evaporator from a brix of 6 to 8 to a brix of 49 to 51 in the final concentrate.
| By an HPLC-UV method developed and validated by the applicant for the analysis of anthraquinones in Morinda citrifolia puree and concentrate. Limits of detection: 2,5 ng/mL (5,15 dimethylmorindol); 50,0 ng/mL (lucidin); 6,3 ng/mL (alizarin) and 62,5 ng/mL (rubiadin). | ||
| Composition of Morinda citrifolia fruit puree and concentrate | ||
|---|---|---|
| Moisture | 89 – 93 % | 48 – 53 % |
| Protein | < 0,6 g/100 g | 3 – 3,5 g/100 g |
| Fat | < 0,2 g/100 g | < 0,04 g/100 g |
| Ash | < 1 g/100 g | 4,5 – 5 g/100 g |
| Total carbohydrates | 5 – 10 g/100 g | 37 – 45 g/100 g |
| Fructose | 0,5 – 2 g/100 g | 9 – 11 g/100 g |
| Glucose | 0,5 – 2 g/100 g | 9 – 11 g/100 g |
| Dietary fibre | 1,5 – 3 g/100 g | 1,5 – 5 g/100 g |
| 5,15-dimethylmorindolf1 | 0,19 – 0,20 μg/mL | 0,11 – 0,77 μg/mL |
| Lucidin | Not detectable | Not detectable |
| Alizarin | Not detectable | Not detectable |
| Rubiadin | Not detectable | Not detectable |
Annotations
Footnotes
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By an HPLC-UV method developed and validated by the applicant for the analysis of anthraquinones in Morinda citrifolia puree and concentrate.
Limits of detection: 2,5 ng/mL (5,15 dimethylmorindol); 50,0 ng/mL (lucidin); 6,3 ng/mL (alizarin) and 62,5 ng/mL (rubiadin).