Foodomics insights into refining effects on noni seed oil: Chemical parameters, phytochemicals, lipid profile, volatile compounds, and anti-inflammatory activity

Jingtao Cui; Wentao Huang; Canyan Chen; Yongjiang Xu; Weimin Zhang

doi:10.1016/j.crfs.2025.101117

Foodomics insights into refining effects on noni seed oil: Chemical parameters, phytochemicals, lipid profile, volatile compounds, and anti-inflammatory activity

Curr Res Food Sci. 2025 Jun 13:11:101117. doi: 10.1016/j.crfs.2025.101117. eCollection 2025.

Authors

Jingtao Cui^{1

2}, Wentao Huang³, Canyan Chen⁴, Yongjiang Xu⁵, Weimin Zhang^{1

2}

Affiliations

¹ School of Food Science and Engineering, Hainan University, Haikou, 570228, China.
² Baoting Research Institute of Hainan University, Baoting, 572300, China.
³ Department of Health and medical, Guangzhou Huashang College, Guangzhou, 511300, China.
⁴ Fiji Noni Tea Co. LTD, Dongguan, 523000, China.
⁵ State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China.

Abstract

Noni seed oil (NSO), a potentially edible oil rich in bioactive compounds, requires refining before consumption. However, this process may alter its chemical composition and functional properties. This study employed foodomics analysis and in vitro activity assays to evaluate the effects of refining on NSO quality, including chemical characteristics, lipid profiles, volatile compounds, phenolic compounds, and anti-inflammatory properties. Refining significantly altered the fatty acid composition of polar lipids, while exerting minimal impact on that of total lipids. The degumming step reduced phytosterols and phenolic compounds, whereas decolorization decreased tocopherol levels. Scopoletin and kaempferol were the predominant polyphenols, with scopoletin being more susceptible to refining. Degumming altered glycerophospholipid and saccharolipid profiles, while deacidification influenced sphingolipid and fatty acyl compositions. Decolorization primarily modified triacylglycerol profiles. Among the 29 volatile compounds identified, (E, E)-2,4-decadienal, ethyl caprylate, ethyl hexanoate, hexanal, and hexyl caprylate were key differential volatiles. Although NSO exhibited potential anti-inflammatory activity, this was notably diminished by the refining process, particularly during deodorization. These findings provide valuable insights for NSO development and quality control.

Keywords: Active compounds; Functional activity; Lipidomics; Morinda citrifolia L. seed oil; Refinement.