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Journal of Chemistry
Volume 2018, Article ID 6376929, 10 pages
https://doi.org/10.1155/2018/6376929
Research Article

Characterizing the Deacidification Adsorption Model of Organic Acids and Phenolic Compounds of Noni Extract Using Weak Base Ion Exchanger

School of Chemical Sciences & Food Technology, Faculty of Science & Technology, Universiti Kebangsaan Malaysia (UKM), 43600 Bangi, Selangor, Malaysia

Correspondence should be addressed to Haslaniza Hashim; ym.ude.mku@azinalsah

Received 1 February 2018; Accepted 19 April 2018; Published 5 June 2018

Academic Editor: Branca Silva

Copyright © 2018 Haslaniza Hashim et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Although noni (Morinda citrifolia L.) has been used to treat a broad range of diseases, many people avoid consuming the fruits because of its unpleasant odor caused by organic acids. Even though ion exchange resins were able to reduce the odor, it also reduced beneficial antioxidant compounds. Thus, to preserve antioxidants (phenolic compounds) during deacidification, it is important to characterize the interaction of ion exchange resin with both organic acids and phenolic compounds. Adsorption capacities of organic acids and phenolic compounds commonly found in the noni fruit were conducted onto Amberlite IRA 67 resin. The phase contact time to reach equilibrium for octanoic acid and hexanoic acid compounds was 326.86 and 160.72 min, respectively. The values of initial adsorption rate, , and adsorption extent, , decreased with the increase of initial concentration for all compounds studied. Results for all the compounds studied fitted well to the Langmuir model. The effect of pH in adsorption capacity of the actual system (noni juice) has been applied based on the model system studied.