Antioxidant Activity and Chemical Constituents Identification by LC-MS/MS in Bio-fermented Fruit Drink of Morinda citrifolia L.

Abstract

Noni bio-fermented drink is a fermented fruit of Morinda citrifolia L. Noni fruit is reported to be useful for a wide range of maladies, and consumers throughout the world perceive similar benefits. However, the existing evidence does have some limitations as far as its general application to noni fruit products. This study is intended to assess the quality of noni bio-fermented drink. The fruit was fermented using wild environmental yeast by a local entrepreneur. After 3 months, the mixture was filtered, sweetened, pasteurized, and bottled. The finish product was investigated for its antioxidant activity, total phenolic content and phytochemical constituents. Antioxidant activities exhibited profound results in term of 2,2-diphenyl-1-picryhydrazyl (DPPH) assay with an IC50 value of 14.94±0.76 μg/mL which was very close to that of Trolox at 8.47±0.16 μg/mL. The low phenolic content of 0.75±0.01 mg gallic acid equivalent (GAE)/g measured by Folin-Ciocalteu reagent method. The data of mass spectra and their fragmentations from LC-MS/MS identified 53 of 59 phytochemical compounds from the drink. Iridoid glucosides; asperulosidic acid, deacetylasperulosidic acid and monotropein as well as coumarin; aesculetin, scopoletin were identified as markers of this drink. Moreover, amino acids including organic acids, sugars and sugar in glycosidic forms were elucidated. Sulfur compounds in this drink namely 2-Sulfanylpropan-1-ol; 3-sulfanylpropan-1-ol, thiodiglycol and L-Methionine were identified as the possible cause of the pungent characteristic fragrance. As a result, noni fruit bio fermented drink encompasses numerous nutrients and biological compounds with potent antioxidant activity which could be stated as wellness drink for health merit.