This study aimed to investigate antioxidant and anti-inflammatory activities of a commercial product of noni (Morinda citrifolia) juice. Carrageenan-induced rat paw edema was employed as inflammatory model. One control and three experimental groups were formed. Experimental groups were administered noni juice alone, noni juice+carrageenan, and carrageenan alone. Oxidant and antioxidant capacity were determined by d-ROMs test and BAP test, respectively. Plasma concentrations of endothelin-1 and leptin were measured by ELISA. Measurements were performed at zero time and 2nd hour of inflammation. Oxidant capacity decreased in noni-received groups at 2nd hour (p=0.019). Antioxidant capacity of the group which received noni alone was found to be higher at 2nd hour (p=0.036). Plasma concentrations of endothelin-1 and leptin were notably lower in noni-received groups (p=0.001 and p=0.021, respectively). The results show that the commercial noni juice investigated has pronounced antioxidant and anti-inflammatory activities.

During cooling of a freshly cooked food, some problems may arise in terms of food safety. Before cooking, foods can be contaminated with various types of microorganisms such as Clostridium botulinum, Clostridium perfringens, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella, Shigella, Klebsiella and Vibrio parahaemolyticus (Silverman, 1979). Most of these microorganisms' growth can be controlled at high temperatures above 70°C, while spore-forming microorganisms can protect themselves by switching to spore form at high temperatures (Willey et al., 2008). While cooling a hot food between temperature range of 60-15°C, which serves optimal temperature environment for mesophilic microorganisms, these microorganisms can easily be made to multiply and produce toxin in the food (Labbe & Juneja, 2017).C. perfringens is the most common pathogen in foodborne disease outbreaks caused by improper cooling of hot foods that can form spores. According to the statistics, 1 million people are exposed to C. perfringens poisoning and at least 30 people die annually in USA (Mohr, 2017). Toxin production occurs with the increase in the number of C. perfringens microorganisms when raw food is contaminated and not cooled properly after cooking. C. perfringens has ability to produce more than 17 types of toxins and these toxins can cause diseases such as gangrene, necrotic enteritis, diarrhea, vomiting and, abdominal pain in humans (Labbe & Juneja, 2017).The most common toxin of C. perfringens causing food poisoning in