Development and Determination of Alcohol Content of Nutritional Noni Wine using Woodfordia fruticosa Flowers as a Traditional Fermentation Catalyst

Abstract

Background: Morinda citrifolia L. is a well-known fruit commonly known as noni, a perennial plant widespread in Southeast Asia. Due to its versatility of adaptation and manifold uses, noni has attracted the attention of the food and pharmaceutical industries. The nutritional and therapeutic value of noni fruit has revealed the presence of more than 100 phytochemicals. Noni has many therapeutic applications and is used in diabetes, rheumatoid arthritis, muscle pain, cardiac diseases, and also in cancer prevention. Moreover, it possesses free radical scavenging properties. Noni fruits are not edible due to their unpleasant odour and taste; however, they are used commercially in the preparation of many herbal formulations and beverages. Objective: The aim of the present work is to develop a fruit wine using a traditional fermentation catalyst and its evaluation. Methods: Fresh ripe fruits, jaggery, and Woodfordia fruticosa flowers were used in the formulation. Phytochemical screening was performed to determine the chemical composition. Furthermore, the wine was evaluated for total alcohol content, alcohol-soluble extractive value, and the presence of methanol. Results: The developed noni wine has shown an alcohol content of 7.23%. Alcohol soluble extractive value was found to be 310.6 g/L with a pH of 3.9±0.5. Phytochemical screening of the wine revealed mainly the presence of alkaloids, steroids, terpenoids, and polyphenolics as secondary metabolites with carbohydrates and proteins. However, it showed the absence of methanol content. Conclusion: The developed method can be employed in small and large-scale production of noni wine.