Aqueous Enzymatic Extraction Conditions of Bioactive Compounds from Ultrasound Pretreated Noni (Morinda Citrifolia L.) Extract

Abstract

Four different factors involved in the aqueous enzymatic extraction of the bioactive compounds, including total polyphenols, total flavonoids, total saponins, and vitamin C, from ultrasound pretreated noni (Morinda citrifolia L.) powder were examined. The study showed that the most suitable enzymatic extraction conditions for the content of the bioactive compounds were obtained at the concentration of enzyme (mixture of pectinase and cellulase, at 1:1, w/w) at 0.5% dry weight (d.w.), the water-to-powder ratio of 16/1 (mL/g), and the incubation temperature at 60oC for 45 min when ultrasonic pretreatment was fixed at 50 ± 5˚C for 10 min. Under those conditions, the highest content of total polyphenols, flavonoids, saponins, and vitamin C was found to be 12.53 ± 0.09 mg GAE/g d.w., 6.45 ± 0.61 mg QE/g d.w., 56.02 ± 2.45 mg AE/g d.w., and 1.04 ± 0.09 mg AA/g d.w., respectively. For comparison, the results indicated that the application of ultrasound and enzymes has shown to be effective in improving aqueous extraction. Therefore, it can be concluded that the present extraction method is a novel and green alternative method for extracting bioactive compounds from noni fruit.