Advance Journal of Food Science and Technology 3(2): 155-159, 2011.
Thermal degradation of flavonol glycosides in noni leaves during roasting.
Deng S, West BJ, Jensen CJ.
Rutin and kaempferol glycoside contents of noni leaves decreased dramatically as roasting time and/or temperature increased, while quercetin and kaempferol aglycones were produced. The noni leaf tea roasting process may lead to more beneficial bioactivities and bioavailability of flavonoids. (original abstract available at http://maxwellsci.com/jp/abstract.php?jid=AJFST&no=106&abs=10).