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J Food Sci. 2016 May;81(5):M1192-6. doi: 10.1111/1750-3841.13302. Epub 2016 Apr 13.

Antibacterial Constituents of Hainan Morinda citrifolia (Noni) Leaves.

Author information

1
College of Food Science and Technology, Huazhong Agricultural Univ, Hubei, 430070, PR China.
2
College of Food Science, Hainan Univ, Haikou, 570228, PR China.
3
Inst. of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, PR China.

Abstract

Noni (Morinda citrifolia L.) is an edible and medicinal plant distributed in Hainan, China. The antibacterial activities of the extracts of water (WE), petroleum ether (PEE), ethyl acetate (EAE), chloroform (CE), and n-butanol (BE) were assayed by the disk diffusion method. The results showed that the extracts from Noni leaves possessed antibacterial effects against Bacillus subtilis, Escherichia coli, Proteus vulgaris, and Staphylococcus aureus. Among 5 different extracts, the BE produced the best antibacterial activity. The samples were first extracted by ethanol, and the primary compounds in the BE fraction of ethanol extract was further isolated and identified. Six phenolic compounds, including 5, 15-dimethylmorindol, ferulic acid, p-hydroxycinamic acid, methyl 4-hydroxybenzoate, methyl ferulate, and methyl 4-hydroxycinnamate, were identifiedby NMR. The results indicated that the phenolic compounds might significantly contribute to antibacterial activities of Noni leaves.

KEYWORDS:

Morinda citrifolia (Noni) leaves; antibacterial activity; isolation and identification

PMID:
27074391
DOI:
10.1111/1750-3841.13302
[Indexed for MEDLINE]

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