Project Number: 2040-43000-016-03-T
Project Type: Trust
Start Date: Dec 1, 2009
End Date: Nov 30, 2014
1. Quantify the compositional and microbial changes of noni juice during the fermentation period. 2. Develop a standard method for processing fermented noni juice.
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. Formerly 5320-43000-015-08T (06/11).