Author(s):

S Thirukkumar, P Vennila and T Uma Maheswari

Abstract: Noni is called for Indian mulberry (Morinda citrifolia Linn.) and it has been used in folk remedies by Polynesians for over 2000 years, and is reported to have a broad range of therapeutic effects. The aim of this present study was to find out the total antioxidant and total phenol content for different methods of noni fruit juice extraction. The ripened fruits were subjected to hot process, where steam blanching was done at 80 ºC for 2 to 10 min, and then cooled at room condition and the juice was then extracted. In cold process, the ripened noni fruits were frozen (-18 ºC) for 6 to 30 hours, thawed and the juice was extracted. In the fermentation process, ripened fruits were kept in an airtight container at room temperature and juice was collected by seeps out from the fruits after 30, 60 and 90 days. The parameters such as total antioxidant (2, 2, diphenyl-1-picrylhydrazyl scavenging) activity and total phenolic content from extracted juice were studied. The results showed that the juice samples extracted from cold processing showed a best total antioxidant activity (4.018 to 4.001 mg/g) and total phenolic content (341.2 to 334.5 gallic acid equivalent/100g) compared with control, hot and fermented process of extraction juice. The cold extraction technique was simple and innovate extraction process with protected and higher quantity of antioxidants and phenol compounds.

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