Polysaccharides and polyphenol in dried Morinda citrifolia fruit tea after different processing conditions:...

Area of Science:

• Food Science and Technology
• Phytochemistry
• Natural Product Extraction

Background:

• Morinda citrifolia (noni) is increasingly popular for its health benefits, attributed to polysaccharides (PSC) and polyphenols (PPN).
• Brewing dried noni fruit slices as tea is a developing practice in some regions of China.
• Optimizing extraction methods is crucial for maximizing the yield of beneficial compounds.

Purpose of the Study:

• To optimize the extraction parameters for polysaccharides (PSC) and polyphenols (PPN) from dried Morinda citrifolia fruit slices using response surface methodology.
• To establish a scientific basis for the preparation of noni fruit tea with enhanced nutritional content.

Main Methods:

• Response surface methodology was employed to determine optimal extraction conditions.
• Key parameters investigated included temperature, extraction time, and water-to-fruit powder ratio.
• Extraction yields for both PSC and PPN were quantified.

Main Results:

• Optimal PSC extraction was achieved at 46 °C for 11 minutes with a water/fruit powder ratio of 78 mL/g, yielding 17%.
• Optimal PPN extraction occurred at 95 °C for 10 minutes with a water/fruit powder ratio of 90 mL/g, yielding 8.93%.
• Pulverization of the fruit material was found to enhance compound precipitation.

Conclusions:

• This study provides the first report on optimizing the brewing of dried Morinda citrifolia fruit slices as tea.
• Specific conditions are recommended for maximizing PSC and PPN content in noni tea infusions.
• The findings offer a scientific foundation for the production of functional noni fruit tea.