Dichloromethane and methanolic extracts of fresh leaves. Fresh Thai noni leaves (500 g) were chopped and minced in a
blender and then macerated with dichloromethane (CH2Cl2) at room temperature for 72 hours. The extract was filtered and evaporated to dryness in a rotary evaporator,yielded a dichloromethane extract of fresh leaf (1.57%, F5). The marc was then macerated with methanol (MeOH) in the same condition. The filtrate was then evaporated to dryness, yielded a methanolic extract of fresh leaf (4.22%, F6).