NUTRITIONAL QUALITIES AND BIOACTIVE PROPERTIES OF NONI (Morinda citrifolia) LEAVES AND ITS STEM BARK EXTRACTS

Abstract

This study investigated the nutritional qualities and bioactive properties of Noni (M. citrifolia) leaves and stem bark extracts, focusing on their potential application as food preservatives. Although M. citrifolia is recognized for its complementary therapeutic properties, it remains underutilized as a preservative and a functional food ingredient. GC-MS analyses of the extracts, obtained using ethanol, n-hexane, and ethyl acetate, revealed several key bioactive compounds, notably stigmast-4-en-3-one (A/H, 19.64), glucopyranoside (A/H, 15.65), and 9,12-octadecadienoyl chloride (Z,Z) (A/H, 14.17). Qualitative phytochemical screening confirmed the presence (++) of major bioactive classes (alkaloids, tannins, and terpenoids). These compounds are known for their antimicrobial, anti-inflammatory, and antioxidant properties (Hou et al, 2025). Moreover, thermal stability of the plant (20 min, dried leave and bark) was at 105oC and 129oC, respectively, indicating their suitability for processing and storage in food systems. Cold extraction yielded a significant leaf extract recovery rate of 55.4%, 49.3%, and 47.1%, with ethanol, n-hexane, and ethyl acetate. Solvent polarity strongly influenced mineral recovery after each extraction, and the findings suggest that M. citrifolia leaves and stem bark possessed free radical scavenging activity, along with anti-inflammatory, antibacterial, and antioxidant properties. These attributes highlight Noni’s potential as an effective, natural food preservative in the food industry.