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
Part I: Health benefits and shelf-life of noni products
Noni (Morinda citrifolia L.) Distribution Southeast Asia Australia Pacific islands As a folk medicine Leaves, fruits, and roots Over 2,000 years
Noni Fruits in Hawaii http://www.ctahr.hawaii.edu/ctahr2001/commoditities/noni
Noni Fruits on Guam
Commercial Noni Products Juice Powders Tea Soaps Body Lotions Skin spray (http://getnoni.com) Over 200 companies commercially sell noni products Noni products are distributed in more than 50 countries
Processing: Noni Juice Fermentation (http://www.ctahr.hawaii.edu/ctahr2001/commoditities/noni)
Processing: Noni Powders (http://www.ctahr.hawaii.edu/ctahr2001/commoditities/noni)
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. 2002. Integrative Cancer Therapies. 1(2): 110-120.
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
Antioxidant activity of noni fruit by DPPH Assay
Antioxidant activity of noni fruits by ABTS Assay
Antioxidant activity of noni fruits by ORAC methods
Antimicrobial activity (MIC) of noni fruit essential oil E. coli O157:H7 Salmonella enteritidis
Log reduction of foodborne pathagens
GC/MS indicate octanoic acid is one of major component to inactivate foodbonre pathogens
Flavonoids Polysaccharides Glycoside Iridoids Ligands Triterpenoids Anthraquinones Phytochemicals
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. 2002. Acta Pharmacol Sin, 23(12): 1127-1141.
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
Total Phenol Content of Noni Fruits
Ascorbic Acid Content of Noni Fruits
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
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
Comparison fresh noni juice with commercial products
Compare noni powder with commercial products
HPLC Profile
Anti-cancer effects
Antimicrobial activity of various juices on E. coli O157:H7 10.00 Fresh NJ Fermented NJ Commercial NJ Grape Juice 7.50 Log 10 CFU/g 5.00 2.50 0 0 100 200 300 400 Concentration (µl/ml)
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)
Shelf-life of noni products No clear expiration date only months and date, no year Up to 18-24 months
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?
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
Part II: Effects of processing and storage on antioxidant characteristics of noni products
Antioxidant capacity during storage of Fresh Noni Juice TAC EVAA (mg/100 ml Juice) 150 125 100 75 50 25 0 Room at 25 C Refrigerator at 4 C Freezer at -18 C 0 8 16 32 64 101 Time (days)
Dehydration of Noni Puree by Hot Air TAC EVAA (mg/100 ml puree) 140 120 100 80 60 40 20 0 0 4 8 14 24 Time (hours) 50 C 60 C
Light Effect on RSC of noni Juice
Light Effects on RSA of Noni Powder
Kinetic reaction of noni juice to DPPH radicals
Kinetic reaction of noni powder to DPPH radicals
Light effect on noni juice
Light effect on noni powders
Light and temperature effects on noni powders
Light and temperature effects on noni powders
Correlation of TAC and ascorbic acid
Correlation of TAC and total phenolics
Part III: New approaches to make noni juice
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
Enzyme liquefaction Enzymes: cellulases, hemicellulases, and pectolytic enzymes Improve the juice yield, release cell content, reduce viscosity, and clarify juice
Effect of enzyme treatments on the yield, ph and Brix of noni juice Enzymes (1%) Yield (%) ph Brix ( ) Control 28.3 4.49 10.9 1XL 53.3 3.59 11.5 SPL 54.7 3.60 12.3 Cellulase 56.3 3.87 12.0 Amylase 34.7 4.48 10.9 β-glycosidase 39.0 4.29 11.53 Noni fruits were blanched, treated with 1% enzyme and incubated at 45 C for 5 hours
Effect of enzymes on the antioxidant activity, ascorbic acid and total phenols of noni juice Enzymes DPPH ORAC TEAC Ascorbic acid Total phenols Control 152.3 1999 432.1 172.3 206.7 1XL 167.2 2175 402.8 195.2 230.6 SPL 191.5 2114 446.2 223.6 254.8 Cellulase 181.1 2029 466.7 212.3 238.9 Amylase 149.0 1879 436.1 188.4 225.5 β-glycosidase 136.4 2098 445.4 172.9 249.8
Color characteristics of enzyme treated noni juice Enzymes L* a* b* Hue angle Chroma Control 77.79-1.17 22.90-56.65 22.93 1XL 84.71-1.65 16.16-55.75 16.25 SPL 85.18-1.54 15.80-55.84 15.87 Cellulase 85.21-1.26 15.06-56.08 15.11 Amylase 81.94-1.12 17.01-56.37 17.05 β-glycosidase 57.96 10.67 18.86 46.56 21.68
Effect of SPL concentration on enzyme treated noni juice Conc (%) Yield (%) ph Brix DPPH ORAC TEAC Ascorb ic acid Total phenol s 0 20.7 4.5 14.6 150.4 1780 317.2 197.8 258.6 0.25 46.4 3.8 14.8 206.3 2120 385.1 231.5 277.4 0.5 52.2 3.7 15.4 204.4 1913 389.3 234.6 281.3 1.0 55.0 3.7 15.7 205.7 2253 368.4 232.5 266.3 1.5 55.0 3.7 15.9 210.6 2136 375.5 238.4 285.5 2.0 54.7 3.7 15.6 209.0 2447 378.1 219.9 276.0
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
Noni fruits Clean Ripening Freezing Thawing Bottling Pasteurization Storage Methods
Quality of noni juice made with freezing-juicing method Yield: 35-50% ph: 3.8-4.0 Brix : 8-12 Antioxidant capacity: 165-260 mg vitamin C equivalent/100 ml Total phenolic content: 152-216 mg gallic acid/100 ml Vitamin C content: 176-205 mg/100 ml Sensory quality: light yellow
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
Future Research Identifying marker compounds and indicators in noni (Morinda citrifolia) products for shelflife determination and quality control Funded by USDA TSTAR program (2010-2012)
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
Expected results Estimate the right shelf-life of noni products Communicate results with noni processors, farmers, and consumers in the Pacific islands
Part IV: Making noni juice using freezingjuicing method
Acknowledgements USDA CSREES T-STAR Program USDA DOD Minority Program USDA CSREES Multistate Regional Project