World Journal of
Pharmaceutical and Life Sciences

TEMPERATURE AND PH STABILITY OF POLYPHENOLS FROM MORINDA CITRIFOLIA LEAF EXTRACT

Filipus Shilongo and Dr. Vanitha Reddy P.*

ABSTRACT

Morinda citrifolia-MC (Noni tree) is a medicinal plant consumed as extracts from fruits, leaves, flowers, bark and roots. In present study, polyphenol content of Morinda citrifolia leaves in fresh, dehydrated and 100% methanol extract was analyzed. In the MC-leaves methanol extract, polyphenols stability was also analyzed at different temperature (50?C, 75?C & 100?C) and pH (4, 7 & 9). The polyphenol content was in the order of 0.21% (fresh leaves) < 3.34% (dehydrated leaves) < 3.9% (Methanol extract of leaves). Temperature treatment resulted in 100% stability of polyphenols at 50?C and at 75?C & 100?C around 90% retention of polyphenols was observed. In case of pH treatment, polyphenol content reduced to some extent at all 3 different pH for 4 days. The polyphenol content at 4 pH reduced form 2.33mg/ml to 1.59mg/ml, at 7 pH 2.33mg/ml to 1.88mg/ml and at 7 pH 2.33mg/ml to 2.16mg/ml. Among all, at 9 pH polyphenols were more stable. The results of the study indicate that Morinda citrifolia is a good source of polyphenols and retention of polyphenols were observed at various temperatures and pH. Hence the leaf can be used as nutraceutical source in preparing functional food formulations subjected to various processing conditions.

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