Make Fresh Noni (Morinda citrifolia) Juice at home
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1 Make Fresh Noni (Morinda citrifolia) Juice at home Jian Yang, Ph.D. Guam Cooperative Extension Service College of Natural and Applied Science University of Guam September 29, 2010
2 Part I: Health benefits and shelf-life of noni products
3 Noni (Morinda citrifolia L.) Distribution Southeast Asia Australia Pacific islands As a folk medicine Leaves, fruits, and roots Over 2,000 years
4 Noni Fruits in Hawaii
5 Noni Fruits on Guam
6 Commercial Noni Products Juice Powders Tea Soaps Body Lotions Skin spray ( Over 200 companies commercially sell noni products Noni products are distributed in more than 50 countries
7 Processing: Noni Juice Fermentation (
8 Processing: Noni Powders (
9 Claims and Health Benefits of Noni Inflammation Headache Fever Sore gums Respiratory disorders Sore throat with cough Infections Tuberculosis Diarrhea Gastric ulcer Indigestion Diabetes High blood pressure Menstrual cramps McClathey C Integrative Cancer Therapies. 1(2):
10 Biological Activity of Noni Stimulate immunological activity Anti-tumor activity Antioxidant activity Anti-bacterial activity Antiviral activity Anti-tubercular effects Analgesic activity Anti-hypotensive activity Anti-stress
11 Antioxidant activity of noni fruit by DPPH Assay
12 Antioxidant activity of noni fruits by ABTS Assay
13 Antioxidant activity of noni fruits by ORAC methods
14 Antimicrobial activity (MIC) of noni fruit essential oil E. coli O157:H7 Salmonella enteritidis
15 Log reduction of foodborne pathagens
16 GC/MS indicate octanoic acid is one of major component to inactivate foodbonre pathogens
17 Flavonoids Polysaccharides Glycoside Iridoids Ligands Triterpenoids Anthraquinones Phytochemicals
18 Bioactive Components of Noni Scopoletin Octoanoic acid Potassium Vitamin C Terpenoids Alkaloids Anthraquinonoes β-sitosterol Carotene Vitamin A Flavone glycosides Linoleic acid L-asperu loside Caproic acid Caprylic acid Ursolic acid Rutin Putative proxeronine Wang et al Acta Pharmacol Sin, 23(12):
19 Key compounds Scopoletin: antimicrobial, anti-inflammatory, hepatoprotective, anti-radicals Rutin: anti-radicals, anti-inflammatory, antimicrobial Ursolic acid: anti-inflammatory, hepatoprotection, antitumnor, anti-microbial Asperuloside: tonics, sedatives, cough medicines Irioids: antihepatoxic, antitumor, immunomodulator, purgative activities Anthraquinones: anticancer Octanoic acid: antimicroical Polysaccharides: stimulating immune-systems, anti-cancer
20 Total Phenol Content of Noni Fruits
21 Ascorbic Acid Content of Noni Fruits
22 Quality of dietary supplements Current Good Manufacturing Practices for Dietary Supplements (FDA, 2007) Require the manufacturer to establish and meet specification for identity, purity, strength, and composition and limits on contaminants to prevent adulteration during manufacturing, packaging, labeling, and holding
23 Effects of processing and storage on quality Factors affecting bioactive components and biological activities Time, temperature, light, oxygen How stable of bioactive components and biological activities During processing During storage
24 Comparison fresh noni juice with commercial products
25 Compare noni powder with commercial products
26 HPLC Profile
27 Anti-cancer effects
28 Antimicrobial activity of various juices on E. coli O157:H Fresh NJ Fermented NJ Commercial NJ Grape Juice 7.50 Log 10 CFU/g Concentration (µl/ml)
29 Shelf-life Shelf-life Expiration date, best by or best before Shall be supported by data and rationale that the product meets established specifications at the indicated date (GMP s 2002) Justify the structure/function claim An amount of the effective substance sufficiently remains in the product as of the product s expiration date (80%) (Labuza, 2002)
30 Shelf-life of noni products No clear expiration date only months and date, no year Up to months
31 What is in the bottle? Quality Quantity of bioactive components in finished noni products Efficacy of biological activities in finished noni products No clear structure/function claims Health, pure, feel so good, everyone, everywhere, finest product Uncertain what is in the bottle in noni product?
32 Estimation of the shelf-life of noni products Based on marker compounds Scopoletin, rutin, ursolic acid,β-sitosterol, asperuloside, damnacanthal Shelf-life indicators Antioxidant capacity Efficacy of inhibition of Escherichia coli growth and Hela cancer-cell proliferation Criteria 20% or 50% loss of original quantity
33 Part II: Effects of processing and storage on antioxidant characteristics of noni products
34
35 Antioxidant capacity during storage of Fresh Noni Juice TAC EVAA (mg/100 ml Juice) Room at 25 C Refrigerator at 4 C Freezer at -18 C Time (days)
36 Dehydration of Noni Puree by Hot Air TAC EVAA (mg/100 ml puree) Time (hours) 50 C 60 C
37
38 Light Effect on RSC of noni Juice
39 Light Effects on RSA of Noni Powder
40 Kinetic reaction of noni juice to DPPH radicals
41 Kinetic reaction of noni powder to DPPH radicals
42 Light effect on noni juice
43 Light effect on noni powders
44 Light and temperature effects on noni powders
45 Light and temperature effects on noni powders
46 Correlation of TAC and ascorbic acid
47 Correlation of TAC and total phenolics
48 Part III: New approaches to make noni juice
49 Challenges to make noni juice No juice obtained by simply pressing or squeezing noni fruits Barriers by polymeric carbohydrates, such as pectin, hemicellulose, and cellulose Alternative approaches to noni juice Enzymatic liquefaction Freezing technology
50 Enzyme liquefaction Enzymes: cellulases, hemicellulases, and pectolytic enzymes Improve the juice yield, release cell content, reduce viscosity, and clarify juice
51 Effect of enzyme treatments on the yield, ph and Brix of noni juice Enzymes (1%) Yield (%) ph Brix ( ) Control XL SPL Cellulase Amylase β-glycosidase Noni fruits were blanched, treated with 1% enzyme and incubated at 45 C for 5 hours
52 Effect of enzymes on the antioxidant activity, ascorbic acid and total phenols of noni juice Enzymes DPPH ORAC TEAC Ascorbic acid Total phenols Control XL SPL Cellulase Amylase β-glycosidase
53 Color characteristics of enzyme treated noni juice Enzymes L* a* b* Hue angle Chroma Control XL SPL Cellulase Amylase β-glycosidase
54 Effect of SPL concentration on enzyme treated noni juice Conc (%) Yield (%) ph Brix DPPH ORAC TEAC Ascorb ic acid Total phenol s
55 Freezing-juicing technology Break cell walls by ice crystals Native enzymes break down pectin, hemicellulose, and cellulose during thawing Making noni juice at relative low temperature, which retains phytochemicals and nutrients of original noni fruits The freezing-juicing processing is much more efficient than the traditional fermentation
56 Noni fruits Clean Ripening Freezing Thawing Bottling Pasteurization Storage Methods
57 Quality of noni juice made with freezing-juicing method Yield: 35-50% ph: Brix : 8-12 Antioxidant capacity: mg vitamin C equivalent/100 ml Total phenolic content: mg gallic acid/100 ml Vitamin C content: mg/100 ml Sensory quality: light yellow
58 Summary Fresh noni fruit possesses significant antioxidant capacity Antioxidant capacity of noni juice decreased much faster than noni powder during storage Storage in freezer retains more antioxidant capacity of noni products than in refrigerator and at room temperature Light exhibits significant effects on reduction of antioxidant characteristics of noni juice Enzyme liquefaction technology and freezing technology improve the quality of noni juice
59 Future Research Identifying marker compounds and indicators in noni (Morinda citrifolia) products for shelflife determination and quality control Funded by USDA TSTAR program ( )
60 Objectives of the new noni project Identify marker compounds and/or potential indicators that can be used to determine shelf-life and control quality of noni products Determine shelf-life of noni products by stability studies using the Accelerated Shelf Life Test with identified marker compounds and/or indicators Validate the shelf-life of commercial noni products and predict shelf-life of noni products under various storage conditions
61 Expected results Estimate the right shelf-life of noni products Communicate results with noni processors, farmers, and consumers in the Pacific islands
62 Part IV: Making noni juice using freezingjuicing method
63
64 Acknowledgements USDA CSREES T-STAR Program USDA DOD Minority Program USDA CSREES Multistate Regional Project
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