Progress 02/01/08 to 09/30/12
Outputs
OUTPUTS: To achieve the objective to investigate bioactive compounds with potential or adverse effects on human health, we determined the organic acids in noni (Morinda citrifolia) fruit juice. Noni fruit was collected from wild noni trees on Guam; noni juice was prepared by freeze-juicing method and freeze-dried. The organic acids was ultrasonically extracted from the noni freeze-dried powers with distilled water and analyzed by a HPLC system equipped with an AS11-HC RP column. PARTICIPANTS: Yang, J., principle investigator, and Nguyen, C., research associate, Western Pacific Tropical Center, University of Guam. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The major organic acids identified in fresh noni juice were malic acid (74.63 mg/g), citric acid (10.83 mg/g), oxalic acid (9.63 mg/g), lactic acid (5.89 mg/g), and tartaric acid (0.57 mg/g). The weak acids malic acid, citric acid, and oxalic acid, and lactic acid in noni juice may contribute to the antimicrobial activity of noni juice.
Publications
- No publications reported this period
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Progress 01/01/11 to 12/31/11
Outputs
OUTPUTS: To achieve the objective to determine bioactive compounds with potential or adverse effects on human health, we studied the antioxidant characteristics of Hibiscus rosasinensis tea as affected by dehydration of petals. H. rosasinensis is an ornamental plant grown in warm-temperature, subtropical and tropical regions. The flowers of H. rosasinensis exhibits anti-diabetic, antihypertensive, and antioestrogenic properties. The Hibiscus flowers are edible, used in salads in the Pacific islands, and also used for tea infusion in many countries. Drying Hibiscus flower petals at room temperature takes several days. Dehydration of the petals with hot-air is more efficient than that at natural environment. The objectives of the study were to determine the effect of hot-air dehydration at 50C on total phenolics, total flavonoids, and antioxidant activity of hibiscus tea and compare the antioxidant characteristics of Hibiscus tea with green tea. PARTICIPANTS: Individuals: Yang, J., principle investigator, Western Pacific Tropical Research Center, University of Guam. Gadi, R., research assistant, Western Pacific Tropical Research Center, University of Guam. Training or professional development: Ochavillo, V., high school student, Summer Research Apprenticeship Program, College of Natural and Applied Science, University of Guam. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Hibiscus petals were dehydrated with hot-air at 50C within 4 h. The total phenolics, total flavonoids, and antioxidant activity of Hibiscus tea increased with the dehydration time. The total phenolics, total flavonoids, and antioxidant activity of Hibiscus tea infused with 4-h dehydrated petals were 2.02, 1.65, and 1.98 times greater than the tea infused with natural air-dried petals for 5 days. Comparing with green tea, the total phenolics, total flavonoids, and antioxidant activity of the Hibiscus tea were 0.328, 1.78, and 0.305 times of those in green tea. Dehydration of Hibiscus flowers at 50C was an effective method to prepare Hibiscus tea with good source of antioxidants.
Publications
- No publications reported this period
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Progress 01/01/10 to 12/31/10
Outputs
OUTPUTS: To achieve the objective to determine bioactive compounds with potential or adverse effects on human health, we continually investigated the botanical dietary supplement, noni (Morinda citrifolia L.) fruit juice. We studied a new method "freeze-juicing" to prepare fresh noni juice because the traditional method "fermentation" results in a significant degradation of antioxidant capacity and bioactive components of noni fruits. In the study, we determined antioxidant capacity, total phenols, and ascorbic acid content as well as the yield, soluble solid content, and pH value of noni juice prepared by freeze-juicing method. PARTICIPANTS: Jian Yang, Ph.D., project director, Western Pacific Tropical Research Center, College of Natural and Applied Sciences, University of Guam. Rama Gadi, MS., research assistant, Western Pacific Tropical Research Center, College of Natural and Applied Sciences, University of Guam. Two high school students from high schools on Guam. TARGET AUDIENCES: Entrepreneurs, farmers, and residents on Guam PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
Noni juice prepared by freeze-juicing method exhibited a juice yield of 45%, pH value of 3.8, and soluble solid content of 7.8%. Noni juice obtained after thawing the frozen fruits exhibited antioxidant capacity of 260 mg Trolox/100 ml, total phenolic of 152 mg gallic acid/100 ml, and ascorbic acid of 173 mg/100 ml, which are equivalent to those of fresh ripe noni fruits. Therefore, the "freeze-juicing" method demonstrated efficiency in processing noni juice and retaining the good antioxidant characteristics of the juice. To deliver science-based technology, we conducted workshops to teach regional residents how to use the freeze-juicing method to prepare noni juice at home. We also communicated the freeze-juicing technology to make noni juice in the regional newspaper Pacific Daily News. From the feedbacks of community services, regional residents have practiced this new technology at home to make noni juice for their health benefits.
Publications
- Yang, J. and Gadi, R. 2011. Antioxidant capacity, total phenols, and ascorbic acid of noni fruits and leaves at various stages of maturity. Micronesica. 41(2):167-176.
- Yang, J, Gadi, R. 2011. Antioxidant characteristics of noni (Morinda citrifolia) juice prepared by a new approach: freeze-juicing. The 2011th IFT Annual Meeting, LA. Technical Program: 097-21.
- Yang, J. 2010. Noni juice: a new way to prepare the healthy, local staple. Pacific Daily News. Lifestyle Section. June 17, page 20.
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Progress 01/01/09 to 12/31/09
Outputs
OUTPUTS: To achieve the objective to determine bioactive compounds with potential effects on human health, we determined anti-cancer effect of noni products using Hela cell-line and preliminary evaluated antioxidant capacity, total phenolics, and ascorbic acid of papaya seeds from unripe-green and ripe-yellow papayas. The antioxidant capacity was measured with DPPH radicals, ABTS radicals, and ORAC method. PARTICIPANTS: The principle investigator is Dr. Jian Yang, associate professor at the Western Pacific Tropical Research Center, College of Natural and Applied Science, University of Guam. A research assistant, Rama Gadi, worked on this project. A univeristy undergraduate student, Marilie Quint, received research training from this project. TARGET AUDIENCES: Nothing significant to report during this reporting period. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
We communicated our research findings and knowledge in regional conferences. Noni juice inhibited the proliferation of Hela cancer-cells. Fresh noni juice exhibited the inhibition effects on Hela cancer-cells greater than for fermented juice, stored juice, and commercial juice. Processing and storage reduced the anti-proliferation activity against Hela cancer cells. White seeds from unripe-green papaya exhibited antioxidant capacity 3-4 times greater than black seeds from ripe-yellow fruits did. The total phenol and ascorbic acid content of white seeds were about 4 times greater than those of black seeds. Based on ORAC values, the antioxidant capacity of white seeds from unripe papaya was about 1.8 and 2.6 times higher than that of blueberries and cranberries, respectively. The ascorbic acid content of unripe papaya seeds was 2.3 times greater than that of fresh orange.
Publications
- Quinto, M. and Yang, J. 2009. Biological effects of noni (Morinda citrifolia) and citrus essential oil (Abstract). The 30th Annual Research Conference, College of Liberal ARTS and Social Sciences (CLASS). University of Guam.
- Quinto, M. and Yang, J. 2008. Antioxidant and anti-cancer activities of a selected tropical plant and common fruits and vegetables (Abstract). The 29th Annual Research Conference, College of Liberal ARTS and Social Sciences (CLASS). University of Guam.
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