Preparation of crude extract from dried leaves Fresh Thai noni leaves (1 kg) were chopped into pieces and dried at room temperature for 24 hours. The air dried leaves were kept at 50-55ºC in a hot air oven for 24 hours and then ground into powder. The dried, powdered leaves (150 g) were extensively with a Soxhlet apparatus using dichloromethane (1:50, w/v) for 48 hours. The filtrate was concentrated to dryness under reduced pressure. This yielded a dichloromethane extract of dried leaves(0.79%, D1). This was then extracted with methanol, concentrated to dryness, which yielded a methanolic extract of dried leaves (1.46%, D2).