Effects of Ripening and Anaerobic Fermentation on Functional Components and Bioactivity of Three Cultivated Noni (Morinda citrifolia L.) Fruits
Date Issued
2015
Date
2015
Author(s)
Chen, Ying-Lin
Abstract
Noni (Morinda citrifolia L.) is a small evergreen tree or shrub, native to Pacific islands and Southeast Asia, such as Tahiti, Indonesia and Taiwan, while the unripen fruit is green, hard and odorless. After ripening, color of fruit will change to yellow or pale creamy white with soft flesh and pungent odor. In Taiwan, the three major cultivated noni are described as Indonesia, Taiwan and Tahiti. Researches of noni fruit concern antioxidant, anti-bacterial, anti-inflammatory, anti-cancer, regulating blood sugar, hepatoprotective, and other biological activity. However, their results are major from fermented juice, and seldom from fruit itself. Therefore, this study prepared water or ethanol extraction of fruit, and tested their biological activity, using noni fermented juice as a cross-reference, then investigated the functional components, antioxidant activity, antimicrobial activity and toxicity of the liver cells. In addition, the effects of ripening and anaerobic fermentation on functional components and bioactivity of noni fruits are explored. According to the functional component analysis, the ripening can enhance noni production of phenolic compounds and scopoletin, but some components reduced, such as flavonoids. For example, after ripening, the content of total phenolics and scopoletin of 80% ethanol extract from noni fruit would rise from 8.28 - 10.76 mg GAE / g to 14.83 - 17.65 mg GAE / g and 136.70 - 217.58 μg / g to 356.87 - 1696.88 μg / g, respectively. And total flavonoid content decreased from 2.42 mg - 3.85 mg QE / g to 0.88 - 2.09 mg QE / g. Anaerobic fermentation also makes the total phenolics increased significantly to 25.96 mg GAE / g - 34.83 mg GAE / g. By the results of antioxidant activity test, the main active ingredients of noni antioxidant are alcohol-soluble substances. Ripening can improve ABTS radical scavenging and FRAP reducing power. Anti-bacterial activity of unripen noni fruit is good for Streptococcus mutans in an anti-bacterial test and in inhibition test of biofilm formation. The fermentation process of noni contributes to anti-bacterial activity against Escherichia coli. The antioxidant activity, anti-bacterial activity and inhibition of biofilm formation of three noni fruits cultivated in Taiwan shows the potential for antioxidant and anti-bacterial product in this study. We expect some product of noni fruit in Taiwan can be applied in health food business in the future.
Subjects
Morinda citrifolia L.
antioxidant activity
anti-bacterial activity
biofilm
cytotoxicity
Streptococcus mutans
Escherichia coli
SDGs
Type
thesis
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