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... Noni (Morinda citrifolia) is a tropical plant that has been used as a traditional medicine for hundreds of years by native Australians, Asia Pacific and Southeast Asian communities. It is native to Southeast Asia (especially Indonesia), Papua New Guinea and northern Australia [1]. M. citrifolia contains various compounds that have activity; anti-bacterial, antiviral, anti-fungal, anti-tumor, analgesic, hypotensive, anti-inflammatory and immune boosting [2]. ...
Extraction of ripened noni juice has been carried out using ethanol and water. The purpose of this study was to determine the total phenolic, total flavonoids, scopoletin, content and antioxidant activity of the ripened noni juice extract. The activity test was carried out on the ripened noni juice extract without and with the addition of ethanol and water solvent. The phytochemical assays of ethanol extract of the ripened noni juice showed that thetotal phenolic content was 3,94 mg gallic acid equivalent/g extract, the total flavonoids was 0,59 mg quercetin equivalent /g extract, the IC50 antioxidant activity was 24,92 mg/L, scopoletin content was 2,45 mg/gram.Keywords : Antioxidant, flavonoids, phenolic, ripened noni juice, scopoletin
... Noni (Morinda citrifolia) is a medicinal plant that is believed to have originated from Indonesia. This plant is a small tropical evergreen tree native to Southeast Asia (especially Indonesia), Papua New Guinea, and northern Australia [1]. Noni belongs to the Rubiaceae family, where the coffee plant is also the same in the Rubiaceae family. ...
Noni (Morinda citrifolia L.) is a tropical plant with many benefits, one of which istraditional medicine. Moreover, noni can grow in all types of climates. Plant diversity is themain key in plant breeding. The existence of a diverse plant makes it easy for breeders toassemble varieties. This study aims to determine the diversity and relationship of nonigermplasm based on morphological characters and RAPD markers. The materials used ten noniaccessions at Cimanggu Research Station, Indonesian Spice and Medicinal Crops ResearchInstitute (ISMCRI), Bogor, West Java. The morphological characters observed were leaflength, leaf width, number of pods, fruit diameter, fruit weight, and number of seeds. Therewere 20 primers used for RAPD. The results showed that morphological characters of leafshape, fruit shape, and the number of seeds could distinguish noni. Molecular analysis showedthat three primers (OPA 9, OPA 17, and OPB 18) could produce polymorphic DNA bands.Based on differences in DNA band patterns, 10 noni accessions were divided into two groups.There is no specific DNA band pattern that distinguishes a total of seeds noni.
... Noni (Morinda citrifolia) is a medicinal plant that is believed to have originated from Indonesia. This plant is a small tropical evergreen tree native to Southeast Asia (especially Indonesia), Papua New Guinea, and northern Australia [1]. Noni belongs to the Rubiaceae family, where the coffee plant is also the same in the Rubiaceae family. ...
Noni (Morinda citrifolia L.) is a tropical plant with many benefits, one of which is traditional medicine. Moreover, noni can grow in all types of climates. Plant diversity is the main key in plant breeding. The existence of a diverse plant makes it easy for breeders to assemble varieties. This study aims to determine the diversity and relationship of noni germplasm based on morphological characters and RAPD markers. The materials used ten noni accessions at Cimanggu Research Station, Indonesian Spice and Medicinal Crops Research Institute (ISMCRI), Bogor, West Java. The morphological characters observed were leaf length, leaf width, number of pods, fruit diameter, fruit weight, and number of seeds. There were 20 primers used for RAPD. The results showed that morphological characters of leaf shape, fruit shape, and the number of seeds could distinguish noni. Molecular analysis showed that three primers (OPA 9, OPA 17, and OPB 18) could produce polymorphic DNA bands. Based on differences in DNA band patterns, 10 noni accessions were divided into two groups. There is no specific DNA band pattern that distinguishes a total of seeds noni.
... Hal ini mungkin disebabkan oleh gula semula jadi (glukosa, fruktosa dan sukrosa) di dalam ekstrak mengkudu ditukarkan kepada asid-asid organik lalu menurunkan nilai pH kepada 3.5 atau kurang semasa proses fermentasi berlaku (Ram 2003;Russell 2000). Proses ini turut menjadikan ekstrak mengkudu kurang manis, lebih berasid dan masam (Helen et al. 2007). Fermentasi ini disebabkan oleh bakteria yang mengubah produk akhir ekstrak mengkudu kepada asid organik tanpa alkohol. ...
... Secara keseluruhannya, tiada perbezaan signifikan diperhatikan pada ekstrak mengkudu yang mengalami proses fermentasi jangka masa pendek dan panjang. Ini mungkin disebabkan oleh penghasilan asid organik daripada penguraian gula (sukrosa, glukosa atau fruktosa) semasa proses fermentasi (Helen et al. 2007). ...
This study was carried out to determine the effects of fermentation on the physicochemical properties and antioxidant activities of noni extract. The analyses carried out included pH value, titratable acidity, total soluble solid (° Brix), total phenolic content (TPC) and free radical scavenging ability (DPPH) involving short (0, 1 and 2 weeks) and long (4, 6, 8, 10 dan 12 weeks) period fermentation. For short period fermentation, the results showed that pH value and free radical scavenging ability (DPPH) was significantly (p<0.05) decreased compared with fresh noni extract. The pH value, TPC and scavenging activity of radical DPPH decreased significantly (p<0.05) while titratable acidity increased significantly (p<0.05) for the long period fermentation. The results obtained from this study showed the pH value, titratable acidity, total phenolic content and antioxidant activity were significantly different after fermentation except for total soluble solid. Based on the results, fermentation of noni fruit do not give positive effects on noni extract where fermentation obviously leads to reduction of antioxidant activities.
... Hal ini mungkin disebabkan oleh gula semula jadi (glukosa, fruktosa dan sukrosa) di dalam ekstrak mengkudu ditukarkan kepada asid-asid organik lalu menurunkan nilai pH kepada 3.5 atau kurang semasa proses fermentasi berlaku (Ram 2003;Russell 2000). Proses ini turut menjadikan ekstrak mengkudu kurang manis, lebih berasid dan masam (Helen et al. 2007). Fermentasi ini disebabkan oleh bakteria yang mengubah produk akhir ekstrak mengkudu kepada asid organik tanpa alkohol. ...
... Secara keseluruhannya, tiada perbezaan signifikan diperhatikan pada ekstrak mengkudu yang mengalami proses fermentasi jangka masa pendek dan panjang. Ini mungkin disebabkan oleh penghasilan asid organik daripada penguraian gula (sukrosa, glukosa atau fruktosa) semasa proses fermentasi (Helen et al. 2007). ...
... Noni is currently sold in more than 50 countries across globe with the United States and Japan as the major markets, Europe a lucrative and emerging market. The world Noni market is growing at 12.62% per annum ( Helen Macpherson et al., 2007). ...
... The world Noni market is growing at 12.62% per annum ( Helen Macpherson et al 2007). Noni products are currently sold in more than 50 countries across globe with the United States and Japan as the major markets. ...
The present study was focused to evaluate in vitro antioxidant potential of ethanolic extract of Morinda citrifolia (Noni) fruits at various maturity stages (S1-S6). Free radical scavenging activity was determined by using various in vitro assays such as DPPH free radical scavenging activity, hydroxyl radical scavenging assay and reducing power assay. Preliminary phytochemical screening revealed that the ethanolic extract of Noni possess
phenols, flavonoids, alkaloids and steroids. Quantitative estimation of total phenols, total flavonoids, alkaloids and saponins were also done using standard procedures. The result showed that the harvesting stage (S5) and over ripened stages (S6) had greater antioxidant capacity among the various maturity stages of Noni fruits. Hence, Noni fruits at these maturity stages could be a potential source of natural antioxidant.
Noni fruit was harvested at five ripening stages, from stage dark-green to translucent-grayish. Quality and compositional changes were determined at different stages. The noni fruit ripening was accompanied by acidity and soluble solids accumulation but pH diminution; whereas the softening profile presented three differential steps named as early (no significant softening), intermediate (significant softening) and final (dramatic softening). At the initial stage the extensive depolymerization of Water Soluble Fraction and significantly increase of pectinases activities did not correlate with the slight reduction of firmness. The intermediate showed an increment of pectinases and hemicellulases activities. The final stage was accompanied of the most significant reduction in the yield of AIS as well of the composition of uronic acids and neutral sugars, pectinases increase their activity and depolymerization of hemicellulosic fractions. The noni ripening is a process conduced by the coordinated action of pectinases and hemicellulases that promote the differential dissasembly of cell wall polymers.
