article · Journal of Health Metabolism and Nutrition Studies
This study explored the nutritional and bioactive properties of Noni (Morinda citrifolia) leaves and stem bark extracts, aiming to assess their potential as food preservatives. Using GC-MS analysis and phytochemical screening, researchers identified key bioactive compounds like stigmast-4-en-3-one and glucopyranoside, confirming the presence of alkaloids, tannins, and terpenoids. These compounds are recognised for their antimicrobial, anti-inflammatory, and antioxidant activities. The extracts demonstrated good thermal stability, indicating suitability for food processing. Significant extract recovery rates were achieved through cold extraction, with solvent polarity affecting mineral recovery. Overall, the findings suggest that Noni leaves and stem bark possess free radical scavenging, anti-inflammatory, antibacterial, and antioxidant properties, highlighting their promise as natural food preservatives.
This research is important because it identifies natural compounds from Noni that could extend the shelf life of food products. By using plant-derived preservatives, the food industry could reduce reliance on synthetic additives, offering consumers healthier and more natural food options while potentially decreasing food waste.
The abstract indicates that Noni leaves and stem bark extracts could be developed into natural food preservatives for the food industry. These extracts, with their antimicrobial and antioxidant properties, could help extend the shelf life of various food products. This research is at an early stage, focusing on characterisation and property identification, suggesting further development and testing would be required before commercial application.
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This study investigated the nutritional qualities and bioactive properties of Noni (M. citrifolia) leaves and stem bark extracts, focusing on their potential application as food preservatives. Although M. citrifolia is recognized for its complementary therapeutic properties, it remains underutilized as a preservative and a functional food ingredient. GC-MS analyses of the extracts, obtained using ethanol, n-hexane, and ethyl acetate, revealed several key bioactive compounds, notably stigmast-4-en-3-one (A/H, 19.64), glucopyranoside (A/H, 15.65), and 9,12-octadecadienoyl chloride (Z,Z) (A/H, 14.17). Qualitative phytochemical screening confirmed the presence (++) of major bioactive classes (alkaloids, tannins, and terpenoids). These compounds are known for their antimicrobial, anti-inflammatory, and antioxidant properties (Hou et al, 2025). Moreover, thermal stability of the plant (20 min, dried leave and bark) was at 105oC and 129oC, respectively, indicating their suitability for processing and storage in food systems. Cold extraction yielded a significant leaf extract recovery rate of 55.4%, 49.3%, and 47.1%, with ethanol, n-hexane, and ethyl acetate. Solvent polarity strongly influenced mineral recovery after each extraction, and the findings suggest that M. citrifolia leaves and stem bark possessed free radical scavenging activity, along with anti-inflammatory, antibacterial, and antioxidant properties. These attributes highlight Noni’s potential as an effective, natural food preservative in the food industry.
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DOI: 10.70382/bejhmns.v12i3.047
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