Degradation of Phytochemical and Antioxidant Capacity of Noni (Morinda Citrifolia L.) Pulp Tea during Drying and Roasting Treatment

Main Article Content

Minh Phuoc Nguyen

Abstract

Noni (Morinda citrifolia L.) fruit is highly evaluated as an important herb with a good source of natural antioxidant against various ailments as well as maintain overall good health. It’s normally disposed due to unpleasant aroma from the ripened fruit. There is limited literature mentioned to the decomposition of this valuable fruit during thermal processing. Hence this reseach aimed to evaluate the possible degradation of total phenolic (mg GAE/100 g), total flavonoid (mg QE/100 g), DPPH radical-scavenging ability (mM TE/100 g), FRAP ferric reducing antioxidant power assay (mM TE/100 g) in raw, dried and roasted noni pulp tea. The highest contents of functional constituents and antioxidant capacity were noticed in the raw sample; meanwhile decreased dramatically in the roasted one. However, degradation of noni flavonol glycosides during roasting could produce aglycone metabolites, which in turn, may lead to increased bioavailability. Owing to degradation of phytochemical and antioxidant ability by harsh thermal treatment, it’s necessary to be careful in drying and roasting to limit detrimental effect in herbal noni tea production.

Keywords:
Noni, pulp, degradation, phytochemical, antioxidant, phenolic, tea.

Article Details

How to Cite
Nguyen, M. P. (2020). Degradation of Phytochemical and Antioxidant Capacity of Noni (Morinda Citrifolia L.) Pulp Tea during Drying and Roasting Treatment. Journal of Pharmaceutical Research International, 32(2), 34-37. https://doi.org/10.9734/jpri/2020/v32i230401
Section
Short Research Article

References

Yanine Chan-Blanco, Fabrice Vaillant, Ana Mercedes Perez, Max Reynes, Jean-Marc Brillouet, Pierre Brat. The noni fruit (Morinda citrifolia L.): A review of agricultural research, nutritional and therapeutic properties. Journal of Food Composition and Analysis. 2006;19:645-654.

Norma H, Normah A, Ahmad AW, Rohani MY, Muhammad Gawas M, Sharizan A. Reducing the smelly compounds (caproic, caprylic and capric acids) in noni by treating the juice with activated charcoal powder. Proceeding of the National Food Technology Seminar. 2004;125-129.

Jorge A. Pino, Eliosbel Márquez, Déborah Castr. Volatile and non‐volatile acids of noni (Morinda citrifolia L.) fruit. Journal of the Science of Food and Agriculture. 2009;89:1247-1249.

Wang MY, Su C. Cancer preventive effect of Morinda citrifolia (Noni). Annals of the New York Academy of Sciences. 2001;952:161-168.

Sang S, Liu G, He K, Zhu N, Dong Z, Zheng Q. New unusual iridoids from the leaves of Noni (Morinda citrifolia L.) show inhibitory effect on ultraviolet B-induced transcriptional activator protein-1 (AP-1) activity. Bioorganic and Medicinal Chemistry. 2003;11:2499–2502.

Su BN, Pawlus AD, Jung HA, Keller WJ, McLaughlin JL, Kinghorn AD. Chemical constituents of the fruits of Morinda citrifolia (noni) and their antioxidant activity. Journal of Natural Products. 2005;68:592–595.

Adriana Bramorski, Adriana da Rosa Cherem, Chaiana Paula Marmentini, Joseane Torresani, Tatiana Mezadri, Andréa de Almeida Silva Costa. Total polyphenol content and antioxidant activity of commercial noni (Morinda citrifolia L.) juice and its components. Brazilian Journal of Pharmaceutical Sciences. 2010;46:651-656.

Yashaswini S, Venugopal CK, Hegde RV, Mokashi AN. Noni: A new medicinal plant for the tropics. African Journal of Plant Science, Lagos. 2014;8:243-247.

Mohammad Ali, Mruthunjaya Kenganora, Santhepete Nanjundaiah Manjula. Health benefits of Morinda citrifolia (noni): A review. Pharmacognosy Journal. 2016;8(4):321-334.

Robledo-Pe, Karla Buenano Sc, Jimena Maurtua Mo, Stefania Ramos-Escudero, Fernando. Behavior of polyphenol content and antioxidant activity of noni wine (Morinda citrifolia L.) during alcoholic fermentation. American Journal of Food Technology. 2017;12:144-151.

Hardeep Kaur, Nisha Gurjar, Ruth Gill. The noni fruit (Morinda citrifolia L.): A systematic review on anticancer potential and other health beneficial pharmacological activities. Journal of Medicinal Plants Studies. 2018;6(2):86- 93.

Larrosa APQ, Cadaval TRS Jr., Pinto LAA. Influence of drying methods on the characteristics of a vegetable paste formulated by linear programming maximized antioxidant activity. LWT Food Science and Technology. 2015;60:178-185.

Rodríguez J, Melo EC, Mulet A, Bon J. Optimization of the antioxidant capacity of thyme (Thymus vulgaris L.) extracts: Management of the convective drying process assisted by power ultrasound. Journal of Food Engineering. 2013;119: 793-799.

Ana Isabel Mireles-Arriaga, Irving Israel Ruiz-López, Pedro Abel Hernández-García, Enrique Espinosa-Ayala, Leticia Xóchitl López-Martínez, Ofelia Márquez-Molina. The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.). Food Sci. Technol, Campinas. 2016;36:583-590.

Shixin Deng, Brett J. West, Jarakae Jensen C. Thermal degradation of flavonol glycosides in noni leaves during roasting. Advance Journal of Food Science and Technology. 2011;3:155-159.

Nizar Sirag, Elhadi MM, Algaili M. Algaili, Hozeifa Mohamed Hassan, Mohamed Ohaj. Determination of total phenolic content and antioxidant activity of roselle (Hibiscus sabdariffa L.) calyx ethanolic extract. Standard Research Journal of Pharmacy and Pharmacology. 2014;1:034-039.

Formagio ASN, Ramos DD, Vieira MC, Ramalho SR, Silva MM, Zárate NAH, Foglio MA, Carvalho JE. Phenolic compounds of Hibiscus sabdariffa and influence of organic residues on its antioxidant and antitumoral properties. Braz. J. Biol. 2015;75:69-76.

Ivanov IG, Vrancheva RZ, Marchev AS, Petkova NT, Aneva IY, Denev PP, Pavlov AI. Antioxidant activities and phenolic compounds in Bulgarian Fumaria species. International Journal of Current Microbiology and Applied Sciences. 2014;3:296-306.

Correia A. A. da S, Gonzaga MLC, Aquino AD, Souza PHM de, Figueiredo RW de, Maia GA. Chemical and physical-chemical pulp noni (Morinda citrifolia) grown in the state of CearáO. Alimentos e Nutrição, Araraquara. 2011;22:606-615.

Nascimento LCS, Rodrigues N da R, Alves MPC, Sabaa Srur AUO, Barbosa Junior JL, Barbosa MIMJ. Chemical characterization, nutritional aspects and antioxidant capacity of noni (Morinda citrifolia L) produced in Northeastern Brazil. International Food Research Journal. 2018;25:870-875.

Palioto GF, Silva CFG, Mendes MP, Almeida VV, Rocha CLM, Tonin LT. Proximate composition, bioactive compounds and antioxidant activity of fruits of Morinda citrifolia L. (noni) cultivated in Paraná, Brazil. Revista Brasileira de Plantas Medicinais. 2015;17:59-66.

Krishnaiah D, Bono A, Sarbatly R, Anissuzzaman SM. Antioxidant activity and total phenolic content of an isolated Morinda citrifolia L. methanolic extract from Poly-ethersulphone (PES) membrane separator. Journal of King Saud University Engineering Sciences. 2013;27:63-67.