Study on biological activities and storage of noni (Morinda citrifolia L.) juice
學生姓名:
劉重慶
指導教授:
洪良邦
學 號:
10432038
學期:
104上
摘 要:
Morinda citrifolia L. ,commonly called noni, belongs to the family Rubiaceae (coffee family). Its fruits have been used as a folk medicine for thousands of years for the treatment of many diseases. In in vitro and in vivo (animal) experiments, noni fruit extracts or juice scavenges free radicals, inhibits oxidation, and shows anti-cancer and anti-inflammatory activity. In the first study, for evaluating its anti-oxidative and anti-inflammatory activities, the anti-oxidative activity of noni juice (NJ) was measured in vitro by both oxygen radical absorbance capacity (ORAC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging methods; the anti-inflammatory effects of noni juice were investigated in vitro by: measuring its effect on nitric oxide (NO) and prostaglandin E2 (PGE2) production by activated macrophages, evaluating its inhibitory activities on cyclooxygenase (COX)-1 and -2 and in vivo on a carrageenan-induced paw oedema model in rats. Nj demonstrated anti-inflammatory and anti-oxidative effects in vitro and in vivo. The aim of the second study is to investigate the beneficial effects of NJ on the liver, and hamsters were fed with two diets, normal-fat and high-fat diets. High-fat dietary hamsters supplemented with NJ had higher liver anti-oxidant capacities but lowered liver inducible nitric oxide synthases (iNOS), COX-2, tumor necrosis factor alpha (TNF-α), and interleukin-1 beta (IL-1β) expressions, gelatinolytic levels of matrix metalloproteinases (MMPs), and serum alanine transaminase (ALT) values compared to those without NJ. Hence, NJ protects liver against a high-fat dietary habit via regulations of anti-oxidative and anti-inflammatory responses. The third study showed the effects of light on total phenolics, ascorbic acid, and anti-oxidant capacity of noni juice and powder during storage under various conditions. Noni powder in brown bottles retained anti-oxidant characteristics significantly greater than that in clear bottles. Protection from light effectively reduced degradation of anti-oxidant characteristics of noni juice for only 2 weeks but those of noni powder for at least 3 months.
10432038-1-劉重慶-洪良邦.pdf