Noni fruit and leaf nutritional and functional evaluation and its product development

Hainan University | Jue Wang 

Noni (Morindaceae, Rubiaceae) is an evergreen shrub or tree growing in the Pacific Islands and other tropical and subtropical regions of the South Pacific. It has been widely used as a folk medicine since more than 2000 years ago. Noni has a wide range of therapeutic effects on diseases, including anti-bacterial, anti-filtering pathogens, antifungal, anti-tumor, anthelmintic, analgesic, hypotensive, sedative, immune enhancement, etc.. All these functions have been confirmed by traditional medicine and modern scientific research. As a widely spread medicinal plants, Noni fruit has been used in the treatment of colds, flu, diabetes, depression, hypertension, cancer and other diseases. Noni leaves have also been used to treat gum inflammation, periodontitis, throat inflammation, colds and headaches, rheumatoid arthritis, fractures and sprains, and skin diseases. Therefore, this study to Noni fruit and leaves as the object of study, to study its main nutritional composition and physiological active ingredients, on the basis of which the preliminary development of Noni fruit wine and Noni leaf bag tea research. The research shows that: 1, Singapore, Indonesia, China (Wanwei No. 1) three real estate Noni fruit, roots, leaves as raw materials, respectively, their protein, fat, reducing sugar, flavonoids and other nutritional and functional components of the analysis and determination. The results show that: Noni fruit is rich in nutrients, for the comprehensive development and utilization of Noni fruit new resources to provide a scientific basis and theoretical basis. And a comprehensive assessment of the origin of the Chinese (Wanwei One) Noni quality is better. 2, the Chinese (Vanwei one) Noni fruit and leaves of the nutritional and functional components were determined. The results show that: the content of protein, fat and water in the leaves is significantly higher than the fruit (P<0.05), while the content of reducing sugars and Vc in the leaves is significantly lower than that of the fruit (P<0.05). The content of essential amino acids in the leaves was significantly higher than that in the fruits (P<0.05). Noni fruit and leaves are rich in trace elements, and the trace elements in the leaves are significantly higher than in the fruit. In the same Noni species, its different parts of the main nutrients and functional components are different; and Noni fruit and leaves contain these components and substances, indicating that Noni fruit and leaves have good development potential and value. 3. The antioxidant capacity of the ethanol extract of Noni fruit and leaves was evaluated by measuring the scavenging ability and reducing ability of DPPH free radicals. The results showed that the contents of water, protein, fat and carbohydrate of Noni fruit were 14.45%, 8.89%, 4.42% and 5.39%, respectively, which were significantly different from the contents of Noni fruit leaves 19.91%, 17.92%, 6.76% and 2.82%. The content in Noni fruit is less than that of Noni leaves. In the determination of amino acid content and ratio, Noni fruit leaf content is significantly more than the content of Noni fruit. Noni leaves contain a large number of important nutrients mineral composition and trace elements. Noni fruit and leaf antioxidant capacity is also different. Noni leaf antioxidant capacity is significantly better than the antioxidant capacity of Noni fruit. Noni leaves also have a very good development and utilization value. 4. The fermentation process conditions of Noni fruit wine were studied by L9(34) orthogonal test. The results showed that the best conditions for the main fermentation were at 19-20℃ and pH4.0, using Angie's active dry yeast with 3% inoculum (V/V), adding 60mg/L SO2, fermentation time of 5 days, and filtering into the aging stage after the fermentation was completed for 6 months, which resulted in a better quality product with higher alcoholic content, capable of reaching 11.5% (V/V). 5, through the L9 (34) orthogonal test to study the best formulation of Noni leaf compound bag tea. The results show that: the greatest influence on the sensory of Noni leaf composite bag infusion tea is gibberellic acid, followed by Noni leaf and green tea, the least influence is licorice. The best formulation of Noni leaf composite bag tea was A2B2C3D1, i.e. 30% of Noni leaf, 30% of green tea, 40% of gynostemma and 30% of licorice.