Nutrient And Functional Evaluation And Preliminary Product Development Of Noni Fruits And Leaves

Noni (Morinda citrifolia L., Rubiaceae) is an evergreen shrub or tree indigenous plant growing in the Pacific islands, Southeast Asia, various other tropical and subtropical areas, which has been traditionally used as a folk medicine to treat a broad range of diseases for over 2000 years. Noni plant has a broad range of therapeutic effects, including antibacterial, antiviral, antifungal, antitumour, anthelmintic, analgesic, hypotensive, anti-inflammatory and immune enhancing effects which had been proved by the traditional treatment and recent scientific research yet. As a popular herb, Noni fruit has been used for treatment of colds, flu, diabetes, anxiety, hypertension, cancer and other health issues in folk medicine for thousands years. Noni leaf has been used for treatment of gingivitis, periodontal diseases, laryngalgia, laryngitis, cold, headaches, rheumatic arthritis, fracture, sprain, skin disease, and so on.In this study, we examined the main nutritional components and physiological active ingredients of Noni fruits and leaves which as the research objects, and then explored the wine of Noni fruits and teabag of Noni leaves1. In this experiment to Singapore, Indonesia, China (World Wide Web on the 1st) three properties of the Noni fruits, roots, leaves as raw material, respectively, of their protein, fat, reducing sugar, flavonoids and other nutritional and functional ingredients analysis of the determination, the results show that nutrient-rich of Noni.Noni fruit for the comprehensive development and utilization of new resources to provide a scientific basis and theoretical basis.2. The result showed that Noni fruits and leaves have higher nutritional value. The protein, fat, water content, essential amino acids and trace elements in the leaves are significantly higher than the fruits (P<0.05), while Vc and reducing sugar content was significantly lower than that of the fruit (P<0.05). Both of the Noni fruits and leaves have rich microelement, but in the leaves are high. In the same variety, the main nutrional and functional components are different in different parts. The nutritional and functional value in Noni fruits and leaves showed that there have good developing values.3. The free radicals scavenging capacities of nutritional and functional components from Noni (Morinda citrifolia L.,) fruit and leaf were investigated. Antioxidative effects of ethanol extract from Noni(Morinda citrifolia L.,) fruit and leaf were measured by the DPPH assay and the iron (Ⅲ)-reduction assay. The content of moisture, crude protein, lipid and available carbohydrate of Noni fruit which was 14.45%,8.89%,4.42%and 5.39% respectively were showed significantly (P<0.05) different from Noni leaf which was 19.91%,17.92%,6.76% and 2.82% respectively.Beside available carbohydrate, the content of moisture, crude protein, lipid in Noni fruit was lower than these of Noni leaf. These results indicated that in terms of total amino acid content and proportions of the essential amino acids, Noni leaf appeared to be superior to Noni fruit. Noni leaf contained larger quantities of most of the nutritionally essential minerals and trace elements than Noni fruit. Noni fruit and leaf had different antioxidative activities. The appreciable antioxidative activities were exhibited by both nutritional and functional components. Noni leaf exhibited high antioxidative activity that was not significantly (P<0.05) different from ascobic acid (Vc), while the Noni fruit showed negligible activities. Noni leaf could also be used as a value added ingredient in other food products.4. The optimal condition of dominant fermentation was studied by the L9 (34) orthogonal, the result showed that the optimal conditions of dominant fermentation are:adopting angel alcohol instant active dry yeast, optimum initial pH4.0, SO2 60mg/L, inoculation volume is 3%, fermentation temperature is 19-20℃, circle 5 days. Finally, the alcohol content of raw wine could reach 11.5%(V/V).5.The optimal condition of Noni teabag was studied by the L9 (34) orthogonal, the result showed that the optimal conditions of Noni teabag are:Nnoi leaf 30%, Greentea 30%, Gynostemma pentaphylla 40% and Licorice 30%。...