Browsing by Author "Thilakarathna, R.C.N."

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    Determination of Composition and Cureumin analysis of Turmeric Grown in Sri Lanka and India
    (Uva Wellassa University of Sri Lanka, 2018) Thilakarathna, R.C.N.; Madhusankha, G.D.M.P.; Nawarathna, S.B.
    Turmeric is a spice, colouring agent and herb which is consumed throughout the world. The main objective of this research was to do a comparative analysis of the composition of 5 different turmeric types. Two Indian market samples were used namely as Indian Pettah (IP) and Indian Matale (IM). Three Sri Lankan Samples were used namely Local Matale (LM) Research Matale (RM) and Homegarden Matale (HM). The research was done at Export Agriculture Research Institute Matale and University of Sri Jayewardenepura. Proximate analysis for all parameters and antioxidant content were quantitatively analyzed while phytochemical content was qualitatively determined. The results show a range of values which indicate the highest and lowest values respectively such as moisture (12.4 -11.33) %, volatile oil (3.3- 1.80), curcumin (5.053-3.5) %, oleoresin (15.8714.2)% , protein (8.53-7.6)%,total ash (7.7-6.7)%, acid insoluble ash (1.8-1.1)% and fiber (7.9-7.2)%. Total Phenolic content ranged from (627.46-422.68) mg GAE 100g-1 and the DPPH free radical scavenging capacity was (7.7-3.48) 𝜇𝑔 per ml. The identified phytochemicals were saponin, tannin flavonoids and steroid. Mineral were analyzed using Atomic Absorption Spectroscopy and Na content ranged from (32-35) mg 100g-1, K (1603-2402) mg 100g-1, Fe (32-38) mg 100g-1 and Cu (0.620.73) mg 100g-1. Volatile oil of the turmeric rhizome was subjected to Gas Chromatography Mass Spectroscopy and 44 different compounds were identified. Indian samples contained a comparatively high number of volatile compounds. The genetically modified research sample (RM) was recorded with highest values for curcumin and oleoresin. It concludes that there is a significant difference in composition among Indian and local samples.
  • 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.