Browsing by Author "Chandrajith, V.G.G."

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Evaluation of Antioxidant Properties and Total Phenol Content of Bark Exudates of Lannea coromandelica & Mangifera Indica and Its Application as a Functional Fruit Coating
    (Uva Wellassa University of Sri Lanka, 2018) Chandrajith, V.G.G.; Marapana, R.A.U.J.
    The bark exudates of Lannea coromandelica and Mangifera indica are rich sources of health beneficial bioactive compounds. The bark extractions of these plants have been consumed and used in the traditional medicine for centuries. The objective of the present study was to investigate the total phenolic content and antioxidant capacity of the gum exudates of Lannea coromandelica and Mangifera indica and to evaluate the variation of physicochemical characteristics of a moderate respiratory fruit after applying the waxes. The application of these bark exudates for the food industry to develop a nutraceutical and functional fruit coating is promising. The waxes were prepared by dissolving 6 g of the exudates in 100 mL of water at 60 °C and then evaporating water to get the final volume of the wax to 40 mL. The waxes were further enhanced by adding Neem extract to the waxes. Antioxidant capacity was determined using the free radical 2, 2- diphenyl- 1- picrylhydrazyl (DPPH) method, the total phenolic contents were measured using Folin-Ciocalteu reagent assay. DPPH radical scavenging assay: 1050 value for gum exudates of Lannea coromandelica was 9.327±0.286 mg of Gallic acid equivalents per mL, IC50 value for gum exudates of Mangifera indica was 2.375±0.413 mg of Gallic acid equivalents per mL. Total phenolic contents in gum exudates of Lannea coromandelica and Mangifera indica were 6.49±1.88 ppm and 242.7 ± 34.2 ppm respectively. The gum exudates of Mangifera indica contained more antioxidants and phenols when compared to the gum exudates of Lannea coromandelica. Therefore, natural bark exudates of these plants can be recommended as a functional coating for low respiratory fruits.
  • No Thumbnail Available
    Item
    Physicochemical Characteristics of Peanut Butter Fruit (Bunchosia armenica) And Possible Application in Food Industry
    (Uva Wellassa University of Sri Lanka, 2018) Karunasena, G.A.D.V.; Nawarathne, S.B.; Chandrajith, V.G.G.
    Bunchosia armenica or Peanut butter fruit being a member of family Malpighiaceae is a native plant to America. Peanut butter fruits are edible and used for different purposes including medicament. This study was carried out to determine the physicochemical properties of the pulp of the peanut butter fruit and incorporation of it to the food chain as sauce. The proximate composition (moisture, dry matter, crude fiber, crude fat, total ash, minerals and carbohydrates) of flesh of peanut butter fruit were determined by using Association of Analytical Communities (AOAC) methods and pH, titratable acidity, total soluble solids and ascorbic acid were also analyzed. The colour and texture variation of flesh of fruit in six maturity stages were determined. Further the Total Phenolic Content (TPC), antioxidant capacity (free radical 2, 2- diphenyl- 1-picrylhydrazyl (DPPH) method) and reducing power were also analyzed. Percentage of moisture and dry matter content of peanut butter fruit were 74.17% and 25.82% respectively. Crude protein, crude fat, crude fiber, ash and carbohydrates content in 100g of dry matter were 0.32, 3.35, 45.29, 0.87 and 50.16 g respectively. Potassium was the most abundant mineral in flesh of peanut butter fruit, followed by Na, K, Mg, Ca, Zn, Fe and As. Vitamin C content of peanut butter fruit was 9.43±0.13 mg/100 ml. Total polyphenol content of flesh of peanut butter fruit was obtained as a mean of 33.27mg Gallic acid equivalents per L of fruit extract. In DPPH radical scavenging assay, the IC50 value in peanut butter fruit variety was obtained as 13.443±0.29mg/ml. From the sensory evaluation, sauce with medium sugar content obtained the highest average rank for overall acceptability.