Antioxidant activities of infusions prepared from the Noni plant


Brett J West,, Research and Development Department, Tahitian Noni International, 737 East 1180 South, American Fork, UT 84003
Hot water infusions made from various parts of noni (Morinda citrifolia) were used traditionally to promote health. The antioxidant activity of infusions from the noni plant (1 g in 100 mL hot water for 10 min) were determined by the DPPH test (1:1 v/v with 0.4 mM DPPH in EtOH at 37C for 60 min, abs. at 515 nm) and compared to green tea. DPPH reducing activities were 88% (blossoms), 84% (roasted leaves), 82% (unroasted leaves), 77% (green tea), 57% (bark), 53% (root), and 49% (seeds). During initial in vitro safety tests of noni blossom, the infusion was non-toxic in brine shrimp (LC50>1 mg/ml), and the ethanol extract was not genotoxic in E.coli PQ37 (SOS-Chromotest) up to 5 mg/ml. The entire plant contains antioxidant compounds. The blossom and leaf infusions contain compounds that are more effective in reducing the DPPH radical than those in the green tea infusion.