Anthraquinones in Noni (Morinda citrifolia)


Bing-Nan Zhou,, Brett West, and Claude J Jensen. Research and Development Department, 737 East, 1180 South, American Fork, UT 84003
Recently, the isolation of anthraquinones from the fruits of Morinda citrifolia was published and indicate that some show genotoxicity, which is related to their contents and structures. From the point of view of food safety, it is necessary to know the content and structure of anthraquinones in Noni leaf, puree and fruit. Our preliminary test showed that 5, 15-dimethyl-morindol is the major anthraquinone in Noni fruit and leaf (> 60% of total anthraquinones). This compound could be served as an indicator of total anthraquinone content.

A Waters 2690 (HPLC-UV) instrument and Waters symmetry® column were used for the analysis. There was good linear relation between quantity and response in this analysis. The detectable amount is 1 ppb. Preparation of anthraqinone rich fraction: The methanol extract was dissolved in CH2Cl2 and passed through a silica column. The CH2Cl2-MeOH (10:1) eluate was collected for analysis.

Results showed dried Noni fruits, Noni puree, and dried Noni leaf contains 5, 15-Dimethyl-morindol as 4.2 ppm, 0.13 ppm, and 8.4 ppm respectively. The analytical results indicated that the presence of anthraquinones in the different Noni samples just at very lower levels. Both Noni fruits and leaves should be safe, when they use as food.