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Effect of Maturity Stage and Fermentation on Antioxidant Activity, Phenolic
Compound and Flavonoid of Mengkudu (M. citrifolia) Tea Leaves.
Nur Nadiah Binti Hamzari
Supervisor: Dr Zamzahaila Binti Mohd Zain
Bachelor of Food Science (Food Service and Nutrition)
School of Food Science and Technology
Mengkudu or Noni with scientific name, Morinda citrifolia (M.citrifolia) is a small shrub
comes from tropical Asia countries. M.citrifolia is medically effective in the treatment of
the inflammatory disease such as cancer and diabetes. The present study explored the
effect of maturity stage and fermentation on the antioxidant capacity, phenolic compound
and flavonoid on green, oolong and black teas of young and mature leaf of M. citrifolia.
Antioxidant activity of tea is measure by using 2,2-diphenyl-1-picrylhydrazyl (DPPH)
radical scavenging activity, ferric thiocyanate complex (FTC), thiobarbituric acid (TBA)
while Folin-Ciocalteu for phenolic compound, and high performance liquid
chromatography (HPLC) for flavonoid content. It will be expected that the leaves at a
young age may have more antioxidant potential as compared to mature leaves. This
studies is suggested to give reliable and specific information of antioxidant content from
different maturity stage of Mengkudu (M.citrifolia).
1198 | UMT UNDERGRADUATE RESEARCH DAY