Optimizing phenolic extraction and evaluating health benefits of Morinda citrifolia L. fruit Chiết phenolic từ trái Morinda Citrifolia L.
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Abstract
The primary objective of this investigation was to determine the optimal conditions for extracting phenolics from Morinda citrifolia fruit, while also examining the trace element content and biological properties of the extract. The study scrutinised the impact of various extraction conditions, specifically, ethanol concentration, extraction duration, and temperature, on the total phenolic content within Morinda citrifolia fruit. Utilising the singlefactor and response surface methods (RSM), the optimal extraction conditions were predicted to be a 60% ethanol concentration, an extraction duration of 5.4 h, and a temperature of 72°C. These conditions yielded the highest phenolic content at 7.38 mg gallic acid equivalent (GAE)/g dried weight (dw). Additionally, the fruit contained 106 and 14 mg/kg dw of zinc and copper, respectively. The extract demonstrated robust DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity with an IC50 value of 137 μg/mL. Moreover, it demonstrated efficacy against various bacteria, including Gram-positive strains such as Bacillus subtilis and Bacillus cereus, as well as Gram-negative strains like Escherichia coli, Salmonella enterica, and Pseudomonas aeruginosa.
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