Phytochemical composition and in vitro biological activities of Morinda citrifolia fruit juice

Abstract

Morinda citrifolia is a plant with broad nutraceutical and therapeutic effects and used in the traditional treatment of several ailments. The objective of this work is to investigate the phytochemistry of the fruit juice of M. citrifolia on one hand and on other hand to evaluate its antiradical and antibacterial activity. The phytochemical investigation was carried out by tube staining tests of the extract of two types of fruit juice of M. citrifolia . The antioxidant activity of these juices was evaluated by reducing the DPPH radical method. Concerning the antibacterial activity, it was tested on the in vitro growth of 10 reference bacterial strains using the well diffusion method. Qualitative phytochemistry of M. citrifolia fruit juices revealed the presence of large groups of secondary metabolites including polyphenols, reducing compounds, mucilage and terpernoids. The antioxidant activity of M. citrifolia fruit juices is dose-dependent and higher than that of ascorbic acid. Antimicrobial activity on other hand revealed that fruit juices inhibit growth inhibitory activity of Staphylococcus aureus , Pseudomonas aeruginosa , Proteus mirabilis , S. epidermidis , Proteus vulgaris , Streptococcus oralis , Enterococcus faecalis and Escherichia coli . This observed difference is significant for each juices on the strains ( p < 0.001). These results support the use of M. citrifolia in traditional medicine and are the starting points for the development of a new drug to combat both dietary conditions and chronic conditions associated with oxidative stress.

CARACTERÍSTICAS E POTENCIALIDADES FARMACOLÓGICAS DA Morinda citrifolia Linn (NONI)

“…Acredita-se que atividade antioxidante do noni esteja próxima de 1,40 mg/mL para o extrato aquoso; 40,98 mg/mL para o extrato etanólico e 507,50 mg/mL para o extrato acetônico da polpa, sendo possível caracterizá-lo como um bom agente antioxidante, segundo o sistema de análise pelo método DPPH (método de captura do radical 2,2-difenil-1-picril-hidrazil). Pesquisas ressaltam que a atividade antioxidante do suco de fruta da M. citrifolia é dose-dependente e superior à do ácido ascórbico, e que o seu potencial antioxidante se deve, provavelmente, à presença de compostos fenólicos e vitaminas em sua matriz, os quais podem contribuir para a regeneração do sistema antioxidante endógeno (COSTA et al, 2013;OLIVEIRA et al, 2018;SINA et al, 2021).…”

“…Estudos também demostram o efeito antimicrobiano do noni e de seus extratos, já sendo comprovado o efeito do suco e dos extratos das folhas e raízes na inibição do crescimento de Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, Proteus mi- SIBI et al, 2012;NATHEER et al, 2012;CANDIDA et al, 2014;BARANI et al, 2014;BABAJI et al, 2016;SINGH et al, 2019;SINA et al, 2021).…”

Investigation of Morinda citrifolia Activities through Pinoresinol and α-EG Related Gene Expression

“…M. citrifolia fruit juice contains large groups of secondary metabolites including polyphenols, reducing compounds, mucilage and terpenoids. The antimicrobial activity of these compounds was found to inhibit the growth of Staphylococcus aureus , Pseudomonas aeruginosa , Proteus mirabilis , S. epidermidis , Proteus vulgaris , Streptococcus oralis , Enterococcus faecalis and Escherichia coli [ 8 ]. Additionally, four publications reported important data about the species.…”

Antioxidant Capacity with Physical Property Variations of Morinda citrifolia L. Juice in Traditional Fermentation

“…However, precise studies are essential to identify the parameters that can significantly affect the biological and chemical reactions resulting during the fermentation process and can result in reductions in the antioxidant capacity of noni juice [3]. The ripeness of fruits, temperature, light intensity, fermentation time, pressure, types of bacteria, and pH were identified as some of the conditions that affected the antioxidant capacity of noni juice made by fermentation conducted in controlled environments [4][5][6]. In previous studies, the correct control of temperature improved the retention of the antioxidant capacity of noni juice, and outdoor fermentation under sunlight decreased the antioxidant capacity of the juice faster than in indoor fermentation [4].…”