Browsing by Author "Illeperuma, D.C.K."

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Anti-inflammatory and Free Radical Scavenging Activities of Aqueous Extracts of Coriander Seeds Roasted at Different Temperatures
    (Uva Wellassa University of Sri Lanka, 2021) Herath, H.N.M.N.; Illeperuma, D.C.K.; Gunathilake, K.D.P.; Jayasinghe, C.V.L.
    In traditional medicine, roasted coriander (Coriandrum sativum vulgare Alef) seeds are boiled with water and commonly used as a beverage to fight viral infections and flu. As roasting enhances therapeutic properties, effect of roasting of coriander seeds at 120, 140 and 160 oC for 15 min on colour of seeds and free radical scavenging and anti-inflammatory activities of aqueous extracts were studied and physical properties of the seeds were determined. Moisture contents of unroasted seeds and those roasted at 120, 140 and 160 oC were 6.5 ± 0.6, 2.3 ± 0.1, 1.5 ± 0.1 and 1.2 ± 0.1% respectively. Geometric mean diameter of 4.31 ± 0.19 mm, surface area of 58.61 ± 5.05 mm2, sphericity index of 91.2 ± 4.7 and aspect ratio of 89.86 ± 7.41 were evident for seeds having a length of 4.74 ± 0.34 mm, width of 4.25 ± 0.26 mm and thickness 4.0 ± 0.3 mm of 100 seeds, measured using a vernier caliper. Thousand kernel weight and bulk density were 19.77 ± 0.38 g and 236 ± 2 kg m-3 respectively. Colour of unroasted and roasted coriander seeds was analyzed using a Chromameter and expressed as L*, a* and b* values. The lowest L* value of 30.73 ± 0.58 and the highest a* and b* values of 17.9 ± 0.2 and 29.75 ± 0.42 respectively, were evident in seeds roasted at 160 oC. Decoctions were prepared by heating the powdered samples at 60 ± 5 oC in clay pots for 150 min while maintaining a solid to water ratio of 6:100 (g mL-1). Decoctions of coriander seeds roasted at 140 oC had the highest DPPH radical scavenging activity (87.48 ± 2.35% inhibition) among those from unroasted and roasted at 120 and 160 oC. Inhibition percentage of haemolysis ranged from 50.16 ± 3.30 to 58.10 ± 0.41%. Decoctions prepared from the seeds roasted at 140 oC for 15 min showed the highest inhibition percentage of haemolysis. Therefore, roasting of coriander seeds at 140 oC for 15 min can be recommended for preparing decoctions and or any other industrial applications. Keywords: Coriander; Inflammation; Free radical scavenging activity; Roasting
  • Thumbnail Image
    Item
    Industrial Potential of Mango (Mangifera indica L.) Peel and Seed
    (Uva Wellassa University of Sri Lanka, 2019) Thilakarathna, R.C.N.; Madhavi, B.G.K.; Bandara, J.M.L.R.; Illeperuma, D.C.K.; Navaratne, A.; Jayasinghe, C.V.L.
    The present study was undertaken to investigate the optimum conditions for extracting carotenoids from mango peel to identify the most abundant pigment in the extract and to evaluate the proximate composition, total phenolic, flavonoid and antioxidant capacities of mango peel and seed. Box-Benkhen design of Response Surface Methodology (RSM) was employed to determine the optimum extraction conditions. Fifteen experimental runs with different combinations of ethanol level (50.0, 72.5 and 95.0%), temperature (25, 50 and 75C) and time (30, 60 and 90 min) were performed on mango peel for extracting carotenoids. Extracting with 50.0% ethanol at 25oC for 90 min resulted in the highest yield (82%) of carotenoids. To identify the major carotenoid in the extract, the extracted carotenoids were subjected to Thin Layer Chromatography after separating from 10% NaCl followed by distilled water. The most abundant carotenoid in mango peel was found to be β-cryptoxanthin as indicated by an Rf value of 0.53. Proximate analyses of mango peel and seed revealed presence of 3.10 and 5.94% of crude protein, 4.43 and 8.10% of crude fat and 18.78 and 13.04% of crude fibre, respectively. Total phenolic content of 8.64 and 9.47 GAE g-1, flavonoid content of 12.64 and 21.82 RUE g-1 and total antioxidant content of 25.54 and 20.27 AAE g-1 were evident in mango peel and seed, respectively. The antioxidant capacity of 1.66 and 0.53 ppm were reported in mango peel and seed from the DPPH free radical scavenging assay. These findings revealed the potential of mango peel and seed, which are discarded from fruit processing industries, for possible use in nutraceutical and functional foods.