Antibacterial effects of traditionally prepared Morinda citrifolia (Noni) fruit juice
and three brands of commercially produced “Noni” juices
Justina Tavana
Advisor – Dr. Goodwill
ABSTRACT
This study evaluated the antibacterial effects of traditionally prepared Noni fruit
juice versus three different commercial products of Noni juice. The Kirby-Bauer method
was used to test the antibacterial activity of the Noni extracts. Fifteen microliters of each
extract was used to impregnate discs placed on Mueller-Hinton agar plates for
antibacterial effects against Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa,
and Staphylococcus aureus. No zones of inhibition were present around the discs
containing any of the Noni extracts. This may be due to the denaturing of the Noni juice
through possible heating of the commercial extracts during preparation. The traditional
extract, although not heated during preparation, also showed no antibacterial activity.
INTRODUCTION:
Morinda citrifolia (Noni) belongs to the Rubiaceae family. It is distributed and
used throughout the South Pacific for both prevention and treatment for a wide range of
health problems (Schechter 1998). Polynesian healers have used Noni leaves, seeds,
roots, bark and flowers for over 2,000 years (Schechter 1999). The leaves or an infusion
of the leaves are used as a massage ointment to treat body aches, various kinds of
inflammation, boils and infected wounds (Whistler 1996). The juice of crushed flowers is
applied to infections of the eye (Whistler 1996). The Noni fruit was and still is the most
frequently used part of the plant (Locher et al. 1995).
Noni is rapidly increasing in commercial success worldwide (Dixon et al. 1999).
This success has come about with the help of traditional medicines and healers (Dixon et
al. 1999). Cox (2000) points out that traditional uses of medicinal plants are important to
the discovery and development of modern medicine. Braham (2000) noted that tribal
knowledge can give clues for modern drug development. Mallavarapu (2000) and Singh
et al. (2000) reported that a survey conducted in the USA showed that about 25% of
prescription drugs contain one or more products of plant origin.
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The fruit juice of Noni has been used to treat diseases, including cancer (Liu et al.
2001). Noni is the second most commonly used medicinal plant by Hawaiians, after Aloe
vera (Abbot and Shimazu 1985). In Hawaii, Noni has been used traditionally to treat
broken bones, deep cuts, bruises, skin infections, burns, sores, asthma, indigestion,
urinary tract problems and colds (Abbott and Shimazu 1985 and Locher et al. 1995).
Limyati and Juniar (1998) examined the microbiological properties of a
traditional Indonesian medicine that contained M. citrifolia as one of its raw materials.
The results demonstrated that M. citrifolia was one of the fruits that had the lowest level
of microbe contamination and, therefore, suggested that it would be interesting to screen
M. citrifolia for antibacterial activity.
Western research of the antibacterial properties of Noni and especially the Noni
fruit dates back to at least 1950 (Schechter 1998). Bushnell et al. (1950) noted that the
Noni fruit showed antibacterial properties against Micrococcus pyogenes, Escherichia
coli, and Pseudomonas.
The purpose of this study was to compare the potential antibacterial effects of
traditionally prepared M. citrifolia (Noni) juice with three different brands of
commercially produced “Noni” fruit juices (Noni, produced by “Natural Styles Inc.”,
Nevada; Pol’Noni, produced by “Polynesian Natural Health Products”, Tahiti; and Noni
Pure, produced by “Nature’s Rx Inc.”, Oklahoma) against four standard bacteria (Bacillus
subtilis, Escherichia coli, Pseudomonas aeruginosa, and Staphylococcus aureus).
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METHODS
Plant material and traditional extraction preparation
Seven ripe Noni fruits (yellow) of variable sizes were placed in a glass jar. The jar
was capped tightly and left alone until the fruit turned to pulp and the juice drained into
the bottom of the jar. The juice was then strained through a cloth into a clean jar and
refrigerated until ready for use. Methods followed directions of Folole Matagi (pers.
comm.), a traditional Samoan healer, and Dixon et al. (1999).
Assay for antibacterial activity
The Kirby-Bauer method was used to test for antibacterial activity of the Noni
samples. Forty Mueller-Hinton agar plates were each divided into three sections. Two
plates were used to test each of the bacteria. Each two plate set was swabbed with one of
the four bacteria: B. subtilis, E. coli, P. aeruginosa, and S. aureus.
One section contained a commercially prepared antibiotic disk used as a positive
control disk (tetracycline). A second section contained a blank disk as the negative
control. The remaining four sections contained discs impregnated with 15 microlitres of
each of three commercial products (Noni, Pol’Noni, and Noni Pure) and the traditionally
prepared Noni juice.
This procedure was duplicated five times for a total of 40 plates, ten for each
bacterium. The plates were then incubated at 37ºC for 48 hours (Mitscher et al. 1972).
The diameter of zones of inhibition were measured in millimeters.
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RESULTS
The results of this study show that only the positive control (tetracycline) discs produced
zones of inhibition. No zones of inhibition were seen on the discs containing any of the
Noni extracts.
CONCLUSIONS
This study found that M. citrifolia fruit juice had no antimicrobial effects on B.
subtilis, E. coli, P. aeruginosa, and S. aureus. This experiment was repeated five times to
ensure that the results were not attributable to methodological error.
A possible reason for the results is that the Noni fruit juice may have been
denatured through possible cooking in the preparation of the commercially prepared Noni
products. This could have led to the loss of antimicrobial activity. However, the
traditional Noni extract was not heated. Its lack of antibacterial activity may also be due
to its preparation which may not have accurately mimicked the traditional extract
method. Often these procedures are closely guarded family secrets (Goodwill pers.
comm.). Low temperature could, likewise, affect lower antibacterial activity. The
traditionally prepared extract was refrigerated before testing. Lastly, dosage might be a
factor. It is recommended that further testing be done with fresh Noni extract without
refrigeration or heating and at a variety of dosages.
ACKKNOWLEDGEMENTS
I wish to thank Alexandra Paul and Roger Goodwill for serving as my advisors and for
valuable discussions on my paper. I would like to thank Chris & Trisha Wilson of
“Natural Styles Inc.” and Douglas Oba for donating the commercial Noni products used
in this study. A sincere thank you also goes to the rest of the BYU-H Biology
Department faculty for their assistance and constructive criticisms on this paper. Last but
not the least, I have acquired much of the invaluable ethnomedical information for this
study from traditional healer Folole Matagi, who has unfortunately passed away during
the course of this project. I am deeply honored to have learned from her expertise.
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Antibacterial effects of traditionally prepared Morinda
citrifolia (Noni) fruit juice and three brands of
commercially produced “Noni” juices
Justina Tavana
Biology 493
Winter 2003 – BYU-Hawaii
Advisor – Dr. Goodwill
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