Morinda citrifolia L. (Noni) fruits: Optimising extraction kinetics of yield and flavonoids for enhanced antioxidant activity at different temperatures

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Published: Sep 23, 2024
Keywords:
Morinda citrifolia Yield Flavonoids Extraction kinetics Antioxidant

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Tun Faiz Al Hakim Tun Faisal Ismail
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Mohammad Amil Zulhilmi Benjamin
Borneo Research on Algesia, Inflammation and Neurodegeneration (BRAIN) Group, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia
Mohd Azrie Awang
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia

Abstract

Morinda citrifolia L., commonly known as ‘Noni’, holds significant potential in pharmaceutical research due to its bioactive constituents. This study aimed to optimise the ultrasound-assisted extraction process for yield and total flavonoid content (TFC) from M. citrifolia fruits at different temperatures (40 °C, 50 °C, and 60 °C). The extraction kinetics were analysed using four models: first-order kinetic, Peleg, power law, and two-site kinetic, determined through goodness-of-fit. Antioxidant activity was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging assay. Results showed the peak extraction yield at 40 °C within 90 min, yielding 1.46 ± 0.01 mg/mL, while the peak TFC was at 50 °C within 100 min, yielding 3.43 ± 0.00 mg CE/g db. The two-site kinetic model best described the extraction kinetics based on goodness of fit. The IC50 value for DPPH inhibition was 1883.57 ± 0.02 µg/mL at 50 °C, indicating moderate antioxidant activity compared to ascorbic acid (95.11 ± 0.13 µg/mL). Overall, M. citrifolia fruits provide valuable insights for standardised extraction methods, potentially benefiting therapeutic applications and indirectly reducing operational costs and time for manufacturers.

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How to Cite
Tun Faisal Ismail, T. F. A. H., Benjamin, M. A. Z., & Awang, M. A. (2024). Morinda citrifolia L. (Noni) fruits: Optimising extraction kinetics of yield and flavonoids for enhanced antioxidant activity at different temperatures. Engineering and Applied Science Research, 51(5), 626–638. Retrieved from https://ph01.tci-thaijo.org/index.php/easr/article/view/255800
Issue
Vol. 51 No. 5 (2024)
Section
ORIGINAL RESEARCH
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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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