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United States Department of Agriculture

Agricultural Research Service

Research Project: Processing Quality of Noni Juice (Morinda Citrifolia)

Location: Tropical Crop and Commodity Protection Research

2010 Annual Report


1a.Objectives (from AD-416)
1. Quantify the compositional and microbial changes of noni juice during the fermentation period.

2. Develop a standard method for processing fermented noni juice.


1b.Approach (from AD-416)
Physiologically mature, ripe noni fruit will be harvested from commercial orchards on the island of Hawaii. Fruit will be washed and placed into sterilized glass jars with sealed lids and allowed to age for 10-14 days at 25°C. A second batch will be aged for up to 30 days. Juice will be pasteurized at 85°C in a water bath, cooled, and frozen. Subsamples of juice will be collected throughout the fermentation process to conduct compositional and microbial analyses. Prominent yeast, bacteria, and fungi will be isolated and identified using standard microbiological techniques. Ascorbic acid, malic acid, lactic acid, and sugar concentrations will be analyzed using high performance liquid chromatography (HPLC). Total antioxidant activity will be determined using a photochemical luminescence method. Collaborators at the University of Hawaii, College of Pharmacy will test samples of noni juice for bioactivity and toxicity in various cell culture assays. Documents Trust with Patient First C Foundation. Log 39444.


3.Progress Report

This report documents research conducted under a Trust Agreement between ARS and the Patient-First Cancer Foundation. Research was conducted towards determining the quality, safety and bioactivity of processed noni juice. Noni fruit were harvested from Kawaihae, HI and fermented in sterile, covered glass jars for up to 4 weeks. Prominent micro-organisms present in fresh and fermented batchs of noni juice were isolated and characterized. Fresh (non-pasteurized) noni juice contained Enterobacteriaceae bacteria (Serratia marcescens, Enterobacter cloacae, and E. sakazakii). Fermented (non-pasteurized) noni juice harbored non-Enterobacteriaceae strains (Aeromonas sp. and Pasteurella sp.) and a fungal endophyte which were not present in fresh juice. No micro-organisms were recovered in pasteurized noni juice samples. Pasteurized fermented noni juice showed significant antitumor activity in mice by collaborators, and tests were begun to identify the active fraction(s) of partitioned noni juice.

The ADODR monitors progress through regular meetings with cooperators, and through direct supervision of the research project and participation in research activities.


Last Modified: 10/1/2014
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