AGFD 77 |
| 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 37°C 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. |
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General Posters
2:00 PM-4:00 PM, Tuesday, March 24, 2009 Marriott Downtown -- Salon F, Poster
Division of Agricultural & Food Chemistry |