Chemical constituents from noni (Morinda citrifolia L.) fruit juice and their chemotaxonomic significance

• Published in: Biochemical systematics and ecology 2024-12, Vol.117, p.104910, Article 104910
• Main Authors: Meng, Yu-Qin, Zhang, Bin, Zhang, Dong-Hui, Yu, Zhang-Xin, Long, Chun-Hua, Li, Si-Rong, Zhang, Xue-Na, Li, Xiao-Bao, Chen, Guang-Ying
• Format: Article
• Language: English
• Subjects: beverages; Chemotaxonomic; chemotaxonomy; coumarin; Coumarin glycosides; Diketopiperazines; ecology; fermentation; fruit juices; fruits; furans; genus; glycosides; lignans; Morinda citrifolia; phytochemicals
• ISSN: 0305-1978
• DOI: 10.1016/j.bse.2024.104910

Extensive phytochemical investigation on the noni juice, a globally renowned health beverage derived from the fermentation of noni (Morinda citrifolia L.) fruit in tropical regions, led to the discovery of a new coumarin glycoside, esculetin-7-O-β-d-glycopyranosyl-(1 → 6)-β-d-glucopyranoside (1), along with a new natural product (8), and eighteen known compounds: six coumarin derivatives (2–7), two alkaloids (9 and 16), six diketopiperazines (10–15), a furan derivative (17), and three lignans (18–20). The structures of these compounds were elucidated through extensive NMR and HRESIMS analysis. The NMR data of compounds 2 and 8 are reported comprehensively for the first time. The chemotaxonomic significance of the isolated compounds was also examined, highlighting their significance. Notably, compounds 1–4, 8–16, and 18 were being reported from the genus Morinda for the first time. These findings contribute to the growing understanding of the chemical diversity of noni juice. [Display omitted] •A new coumarin glycoside and a new natural product were isolated.•14 compounds were isolated from the genus of Morinda for the first time.•Coumarin and diketopiperazine derivatives serve as fingerprints for noni juice.