Journal of Food Chemistry, 78(2):227-231, 2002
Antioxidative activity of extracts from Mengkudu (Morinda citrifolia L.) root, fruit and leaf
Zin, Z.M., Abdul-Hamid, A., Osman, A.
This study was conducted to evaluate the antioxidative activity of extracts from different parts of Mengkudu (Morinda citrifolia L.), including leaf, fruit and root. Methanol and ethyl acetate were used as solvents and antioxidative effects measured by a ferric thiocyanate method (FTC) and thiobarbituric acid test (TBA). Roots showed the highest activity of the parts tested. The results suggest that several compounds contribute to antioxidative activity of different parts of Mengkudu. Activity in the roots may be due to both polar and non-polar compounds but, in the leaf and fruit, only to non-polar compounds.