Browsing by Author "Ediriweera, T.K."
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Item Antioxidant and Metal Chelation Activities of Fish Protein Hydrolysates Produced from (Scomber japonicus) Pacific Mackerel Canned Fish Processing Fin Wastage(Uva Wellassa University of Sri Lanka, 2018) Ediriweera, T.K.; Aruppala, A.L.Y.H.; Abeyrathne, E.D.N.S.Pacific chub mackerel (Scomber japonicus) is a salience fish species which highly utilized in canned fish processing. In production, around 30% of raw fishes are discarded as wastes which lead to economic losses and environmental pollution. Hence, production of Fish Protein Hydrolysates (FPH) utilizing fish wastes, which contains bioactive compounds may be an ideal remedy. In this study Scomber japonicus canned fish processing fin wastage was collected and blended. Aqueous extracts of Fish Protein Concentrates (FPC) were produced with 04 different ratios as sample: distilled water, 1:1, 1:2, 1:3 and 1:4. Crude extraction was observed using 10% SDS-PAGE. Extracted FPCs were hydrolyzed using Papain, Pepsin, Trypsin and Protease enzymes (1:100) under 370C with their optimum pH conditions for 0, 3, 6, 9, 12 and 24 hours followed by heat inactivation at 1000C for 15 minutes. Hydrolyzed samples were lyophilized and observed for antioxidant activities by TBARS and DPPH scavenging assay and metal chelation activity by Fe (II) chelating activity. According to the observations there was no significant difference between the 04 ratios in yield (p > 0.05). So 1:1 ratio was selected with periods as Papain-24 h, Pepsin3 h, Trypsin-3 h, Protease-0 h for further experiments. According to the results obtained from TBARS assay, none of the FPHs showed antioxidant properties (p < 0.05), instead all showed high oxidative activity. However DPPH scavenging assay showed significance difference among the treatments (p < 0.05). Results obtained by Fe (II) chelation activity analysis revealed that the produced FPHs show Fe(II) releasing activity instead of chelation (1.84, 13.99, 16.48, 1.84%,), while FPHs produced according to standard protocol showed a slight chelating activity (0.73%). This concludes the FPHs produced using aqueous extracts of Scomber japonicus do not contain strong antioxidant activity and they have iron releasing properties. KeywordsItem Determination of Antioxidant and Metal Chelating Activities of Water Extracted Lepidocybium flavobrunneum Muscle Protein Hydrolysates(Uva Wellassa University of Sri Lanka, 2019-02) Kumarasinghe, A.S.U.; Ediriweera, T.K.; Abeyrathne, E.D.N.S.Lepidocybium flavobrunneum is a marine fatty fish also known as Escolar fish. Due to laxative effect and histamine poisoning many countries reject its consumption as a food leading to wastage of the fishery resources. The objective of the study was to determine the antioxidant and metal chelation activities of Fish Protein Hydrolysates produced from water extracted crude proteins of L. flavobrunneum muscles. In this study Escolar fish muscle was separated from skin and mixed with water according to 1:1, 1:2, 1:3, 1:4 ratios and they were observed under 10% SDS-PAGE gel. Crude extraction was lyophilized and hydrolyzed using Pepsin, Protease and Trypsin enzymes (1:100) under 37 °C at optimum pH conditions for 0, 3, 6, 9, 12 and 24 hours followed by heat inactivation at 100 °C for 15 minutes. Samples were examined for antioxidant activities by TBARS assay, DPPH scavenging assay, and metal chelation activity by Fe (II) chelating activity method, followed by statistical analysis of results. Since there was no any significant different between yields (p>0.05), 1:1 ratio was selected as the best extraction method. 3 hours was selected as the time of hydrolysis, for all enzyme treatments by observing 15% SDSPAGE gel images. According to results obtained from both TBARS assay and DPPH scavenging assay did not show any significance difference (p>0.05). Infact all hydrolysates showed oxidative activities while Fe (II) chelating was high in hydrolysates produced from Trypsin enzyme (37.45±3.33%) compared to rest (p>0.05). Accordingly, the study concluded that hydrolysates produced from incubating with Trypsin for 03 hours followed with heat inactivation has better metal chelating activities compared to other hydrolyzing treatments.Item Determination of Antioxidant and Metal Chelation Activities of Sepioteuthis lessoniana (Squid) Ink Hydrolysates(Uva Wellassa University of Sri Lanka, 2019-02) Fernando, I.H.L.; Ediriweera, T.K.; Alakolanga, A.G.A.W.; Abeyrathne, E.D.N.S.Big fin reef squid (Sepioteuthis lessoniana) is a widely distributed species in Northern coast of Sri Lanka and generates 52% of total body weight as waste due to high utilization in processing industry while causing a series of ecological problems and environmental pollution. As these by-products are a potential source of good bioactive compounds, this study aimed to analyze the bioactive properties of hydrolysates developed from squid crude ink. Ink sacs of S. lessoniana were collected and squeezed. Moisture, protein, ash and lipid content in crude ink were analyzed. Trypsin (1:100) was used in the preparation of enzymatic hydrolysates from lyophilized ink at pH of 7.8 by incubating at 37 °C for 0, 3, 6, 9, 12 and 24 hours followed by heat inactivation at 100 °C for 15 minutes. Best time course (3 hours) was detected using 15% SDS-PAGE and directed to develop chemical hydrolysates using 6 M NaOH (basic), 6 M HCl and 6 M Acetic acid (acidic) in 2:1 ratio respectively while incubating at 37 °C for 3 hours followed by heat inactivation at 100 °C for 15 minutes and 15% SDS-PAGE was conducted. DPPH radical scavenging assay was used to detect antioxidant activity while metal chelating activity was used to detect Fe2+ chelating activity in selected best hydrolysates. According to the proximate analysis, moisture and protein contents were 75.53±2.10% and 19.73±2.44% respectively in crude ink. DPPH scavenging assay showed a significant difference between the treatments (p<0.05) and Fe2+ chelating activity assay revealed that there was no significant difference among those three hydrolysates (p>0.05). However, highest DPPH scavenging activity and Fe2+ chelating activity values (61.54±2.96% and 30.35±3.91%) were obtained from acid hydrolysis. Accordingly, the study concluded that hydrolysates produced by incubating with 6 M HCl and 6 M Acetic acid for 3 hours followed with heat inactivation has better antioxidant and metal chelating activities compared to rest.Item Determine the Effect of Functional Properties on Chicken Patty Incorporated with Salt Extracted Bioactive Compounds from Pterygoplichthys pardalis (Scavenger Fish)(Uva Wellassa University of Sri Lanka, 2019) Dissanayake, K.S.M.; Ediriweera, T.K.; Abeyrathne, E.D.N.S.Pterygoplichthys pardalis is a tropical and invasive fresh water fish. Based on literature, the extracted compounds from this fish consist of anti-oxidative, antimicrobial and Fe2+ chelating activities. Hence, the objective of this study was to determine the effect of these functional properties on chicken patty, incorporated with salt extracted bioactive compounds from Pterygoplichthys pardalis. Female fish were collected from a local reservoir and slaughtered in the field. Gonads (excluding GI tract and mucus) were separated within 3 hours and stored at 4C. Separated parts were followed for extraction of proteins with distilled water (1:4) and then 10% (w/v) NaCl solution (1:4) and lyophilized. Extracted protein samples were incorporated to the preparation of chicken patty (Chicken meat, Salt, Spices) with 0, 0.5, 1, 1.5 and 2% (w/w) levels. Then TBARS assay, DPPH assay, Fe2+ chelating activity and Total plate count were done for the product for Day 0, 2, 4, 7 and 14. According to TBARS and DPPH assay 2% (w/v) incorporation level gave the highest antioxidant activity and Fe2+ chelating activity (p<0.05). Microbial counts of meat patty with 2% (w/v) incorporation level was suitable for 7 days compared with the control (p<0.05). As conclusion, 2% (w/v) incorporation level of salt extraction from P. pardalis can be used as a natural antioxidant, antimicrobial and metal chelating agent in chicken patty. However further studies needed to check for the maximum level of incorporation.Item Development of Value Added Products from Tilapia: A Preliminary and Innovative Approach to Improve Tilapia Fishery Sector in Sri Lanka(Uva Wellassa University of Sri Lanka, 2019) Weerasinghe, K.B.S.; Ediriweera, T.K.; Abeygunawardane, A.P.; Thushari, G.G.N.; Liyanage, N.P.P.; Jayamanne, S.C.Tilapia is one of the popular freshwater food fish in aquaculture industry over the world including Sri Lanka. The present study focused on development of low cost, value added, nutritional fish products using Nile Tilapia: Oreochromis niloticus. Raw tilapia fish were purchased from Sorabora reservoir, Badulla. Fish wafer was processed using three different ratios of tapioca and corn flour (Treatment 1-1:1; Treatment 2-2:1; Treatment 35:1). Minced fish was used to prepare the fish noodles using four treatments with different flour and oil combinations (Treatment1: wheat flour 43%+coconut oil 1.5%; Treatment2: wheat flour 43%+ vegetable oil 1.5%; Treatment3: red rice flour 43%+ coconut oil 1.5%; Treatment4: red rice flour 43%+vegetable oil 1.5%). Final products in polythene packaging were analyzed for organoleptic parameters, proximate composition, keeping quality tests and color during 28 days of storage period at room temperature. Fish wafer with 1:1 of tapioca: corn flour and fish noodles with 43% of wheat flour+1.5% of vegetable oil were recorded the highest overall acceptability from consumers (P<0.05).Average protein levels of fish wafer and noodles were 10% and 18%, respectively. Tapioca: corn flour ratio had a significant effect on lipid content of wafer products (P<0.05), while lipid levels of all noodles products were not significantly different between the treatments (p>0.05). There was no significant difference in color a* (redness), b* (yellowness), L* (lightness) values, pH, TBARS, moisture and ash contents among treatments of wafer (pH:7.48-6.60, TBARS:0.1-1.3 mg MDA kg-1, moisture:12.52-14.38%, ash:3.20-5.26%) and noodle products (pH:7.43-6.46, TBARS: 0.2-1.5 mg MDA kg-1, moisture:10.16-11.83%, ash:1.63-2.15%) implying suitability for consumption during storage period (p>0.05). The present study showed the possibility of processing value added fish wafer and noodles using low cost Tilapia as an alternative for conventional and expensive seafood sources.Item Evaluation of Antioxidative and Antimicrobial Activities of a Prawn Based Dipping Incorporated with Bioactive Fish Protein Hydrolysates from Pterygoplichthys pardalis(Uva Wellassa University of Sri Lanka, 2019) Ediriweera, T.K.; Dissanayake, K.S.M.; Abeyrathne, E.D.N.S.Currently, the world is moving towards functional foods instead of traditional nutrient based foods. “PrawRy” is a value-added prawn and dairy based pre-cooked instant powdered food, which can be processed as a dipping, sauce, salad dressing or as a pudding. Due to its raw materials it is indisputably high in nutrition and its functionalities can be promoted by incorporating bioactive natural compounds. In the present study the “PrawRy dipping”, which was made by cooking for 10 minutes with 1:2 ratio of powder mix (Prawn, milk, butter, garlic) and water, was enriched with pre-proved bioactive salt extracted internal organ (except GI tract) protein (protein: NaCl 10% (w/v) =1:4) hydrolysates of Pterygoplichthys pardalis. Fish protein hydrolysate (FPH) was prepared followed by incorporation of it in to “PrawRy dipping” at 0, 0.5, 1, 1.5, and 2% (w/w) and kept under refrigerated conditions. The bioactivities were then analyzed at 0, 2, 4 and 7 days of storage. Antioxidative properties were evaluated by TBARS, DPPH scavenging assays and Fe (II) chelating activity. Total plate count was detected to check the microbial growth in the final product. According to the results obtained, significant differences were obtained between treatments against non-treated product (P<0.05) in both DPPH scavenging and TBARS assays, Total plate count and in Fe (II) chelating activity assay. Further, significant differences were obtained between days against non-treated product (P<0.05) in TBARS assay, Total Plate Count, Fe (II) chelating activity assay while no such difference was demonstrated in DPPH scavenging assay (except in day 0). The highest antioxidative activity and resistance against microbial growth was demonstrated by 2% (w/w) FPH incorporated “PrawRy dipping”. The study concluded that the “PrawRy dipping” can be enriched with antioxidative and antimicrobial properties by incorporating salt extracted 2% (w/w) protein hydrolysates of P. pardalis as a value-added functional food.Item Evaluation of Sensory Qualities of Catla Fish (Catla Catla) in Three Selected Reservoirs of Badulla District, Uva Province, Sri Lanka(Uva Wellassa University of Sri Lanka, 2019-02) Leshika, D.L.; Ediriweera, T.K.; Abeygunawardana, A.P; Siriwardana, E.M.C.; Thushari, G.G.N; Liyanage, N.P.P.; Jayamanne, S.C.Catla (Catla catla) is one of the common exotic Indian carp species in inland fishery sector of Uva province in Sri Lanka. There is a high potential to develop Catla fish production and introduce value added products from the excess fish harvest. Environmental factors can significantly affect the physico-chemical and organoleptic quality of fish meat. Current study was focused on investigating Organoleptic properties of Catla fish flesh from 03 reservoirs selected (Ulhitiya, Rathkinda, Sorabora reservoir) with higher fish production in Badulla district. The fish samples with weight of 6.0 -12.5 kg and length of 65cm-95 cm were collected from the landing sites of three selected reservoirs. Prepared fish fillets were subjected to steam cooking for 10 minutes without adding spices at temperature of 1000C. The sensory evaluation was conducted using 05point hedonic scale to assess the sensory characters; color, texture, aroma, mouth feel, taste, overall acceptance of the steamed fish fillets by 30 untrained panelists. Sensory scores were statistically assessed through Friedman non parametric test. As results revealed, all the sensory parameters of flesh samples are significantly different according to the type of reservoir (p<0.05). Highest estimated median for all the organoleptic parameters (color/texture/aroma/mouth feel/taste=4, overall acceptance=5)were recorded for Catla flesh samples of Ulhitiya reservoir showing that, Catla fish from Ulhitiya reservoir has highest consumer preference. Sensory qualities of fish flesh depend on different kind of factors such as characteristics of living environment, fertility of water, availability of food and climatic condition. In conclusion, consumer acceptability also depends on organoleptic properties of fish samples. Detailed study on biochemical and physical quality changes of Catla fish samples in different reservoirs is recommended improve knowledge on fish quality.