Make Fresh Noni ( Morinda Citrifolia ) Juice At Home

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
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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
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Inflammation
Headache
Fever
Sore gums
Respiratory disorders
Sore throat with cough
Infections
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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
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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
Phytochemicals
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Flavonoids
Polysaccharides
Glycoside
Iridoids
Ligands
Triterpenoids
Anthraquinones
Bioactive Components of Noni
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Scopoletin
Octoanoic acid
Potassium
Vitamin C
Terpenoids
Alkaloids
Anthraquinonoes
β-sitosterol
Carotene
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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
Fresh NJ
Fermented NJ
Commercial NJ
Grape Juice
10.00
Log 10 CFU/g
7.50
5.00
2.50
0
0
100
200
Concentration (µl/ml)
300
400
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)
Room at 25°C
Refrigerator at 4°C
Freezer at -18°C
150
125
100
75
50
25
0
0
8
16
32
Time (days)
64
101
Dehydration of Noni Puree by Hot Air
TAC EVAA (mg/100 ml puree)
140
50°C
60°C
120
100
80
60
40
20
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4
8
Time (hours)
14
24
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
432.1
Ascorbic
acid
172.3
Total
phenols
206.7
Control
152.3
1999
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
0
20.7
4.5
14.6
150.4
1780
317.2
Ascorb Total
ic acid phenol
s
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
Methods
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Noni fruits
Clean
Ripening
Freezing
Thawing
Bottling
Pasteurization
Storage
Quality of noni juice made with
freezing-juicing method
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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