Ethanolic Noni (Morinda citrifolia L.) leaf extract dechlorophyllised using sedimentation process: Antioxidant, antibacterial properties and efficacy in extending the shelf-life of striped catfish slices

• Main Authors: Oladipupo Odunayo Olatunde, Soottawat Benjakul, Nurul Huda, Bin Zhang, Shanggui Deng
• Format: Article
• Language: English; English
• Published: Wiley-Blackwell Publishing Ltd 2021
• Subjects: TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/32016/1/Ethanolic%20Noni%20%28Morinda%20citrifolia%20L.%29%20leaf%20extract%20dechlorophyllised%20using%20sedimentation%20process_%20Antioxidant%2C%20antibacterial%20properties%20and%20efficacy%20in%20extending%20the%20shelf-life%20of%20striped%20catfish%20slices_ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/32016/3/Ethanolic%20Noni%20%28Morinda%20citrifolia%20L.%29%20leaf%20extract%20dechlorophyllised%20using%20sedimentation%20process_%20Antioxidant%2C%20antibacterial%20properties%20and%20efficacy%20in%20extending%20the%20shelf-life%20of%20striped%20catfish%20slices.pdf; https://eprints.ums.edu.my/id/eprint/32016/; https://ifst.onlinelibrary.wiley.com/doi/pdfdirect/10.1111/ijfs.14917?casa_token=J7sx2TSWrncAAAAA:r7WBH2r-xCsryq3pXxZn2Dexqh84QOPynWtlnRJZ1wCvhVVi6VmEfGV-VzeKtecI5KKxdWI5kWtlBFwg; https://doi.org/10.1111/ijfs.14917

Antioxidant and antimicrobial activities of ethanolic noni leaf extract (ENLE) without and with chlorophyll removal by sedimentation method were comparatively investigated. Total chlorophyll content was reduced by 82% in the top fraction (CR-ENLE) collected after 24 h at 4 °C as compared to that of ENLE. Antioxidant and antimicrobial activities were lower in the bottom fraction rich in chlorophyll (Chlo-ENLE) than others (P < 0.05). Based on the microbiological limit, the shelf-life of striped catfish slices pre-treated with 400 mg kg⁻¹ C-R-ENLE was extended to 9 days as compared to the 3 days recorded for the control (without pre-treatment). Slices treated with CR-ENLE had lower lipid oxidation than those treated with ENLE during refrigerated storage (P < 0.05). The sedimentation process was therefore a potential green method for producing ENLE having improved antioxidant and antimicrobial activities without green colour. It can be used as a natural additive for shelf-life extension of fish slices.