Proximate composition, bioactive constituents, and therapeutic potentials of pasteurized Noni juice derived from Morinda citrifolia (L.) growing in Sri Lanka

• Published in: Ceylon journal of science Vol. 53; no. 1; pp. 87 - 96
• Main Authors: Samarasinghe, H. G. A. S., Gunathilake, K. D. P. P., Illeperuma, D. C. K.
• Format: Journal Article
• Language: English
• Published: 12.02.2024
• ISSN: 2513-2814; 2513-230X
• DOI: 10.4038/cjs.v53i1.8141

Morinda citrifolia (L.), also known as Noni or Ahu in Sri Lanka, is infrequently consumed as a dietary supplement within the country due to its association with myths and perceived toxicity. Nonetheless, in Sri Lanka, limited scientific research has been undertaken in the past to explore the therapeutic potential of noni, with public awareness primarily focused on its exportdriven cultivation. The study focused on evaluating the proximate composition, bioactive constituents, and therapeutic potential of hydro-methanolic extracts from pasteurized noni fruit juice, employing an 80% methanol extraction method, filtration, and assessment through standard assays to elucidate its potentia health benefits. The juice showed noteworthy antioxidant potential through DPPH scavenging activity (57.90 ± 0.40 μg/mL) and ABTS scavenging activity (42.95 ± 1.33 μg/mL), as well as high nitric oxide inhibition activity (164.56 ± 3.22 μg/mL), suggesting its anti-inflammatory properties. The juice also displayed potential as an anti-diabetic agent by inhibiting alpha-amylase (27.68 ± 0.36 μg/mL) and alpha-glucosidase (25.67 ± 1.03 μg/mL). Furthermore, it exhibited potential in protecting against certain pathological processes through heat-induced hemolysis inhibition (36.08 ± 1.08 μg/mL), protein denaturation inhibition (56.14 ± 1.11 μg/mL), and proteinase inhibitory activity (38.04 ± 0.56 μg/mL). These findings support the potential use of pasteurized fruit juice as a functional food ingredient, offering benefits to both the food industry and consumers. Further research can be directed towards the development of Noni fruit-incorporated food products that possess desirable sensory attributes to mitigate any potential aversion associated with its taste and odor profiles.