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Heen bowitiya (Osbeckia octandra) leaf extracts ameliorate thioacetamide induced chronic liver fibrosis in rats
(University of Peradeniya, 2019-09-12) Bandaranayake, B. M. U. K.; Bogahawaththa, B. R. S.; Siriweera, E. H.; Wijesundara, R. R. M. K. K.; Wijayagunawardane, M. P. B.; Kodithuwakku, S. P.
Heenbowitiya (Osbeckia octandra) has been popularly used to treat liver disorders in traditional medical system in Sri Lanka, yet its mode of action is not known. The present study was carried out to evaluate the therapeutic potential of O. octandra against Thioacetamide (TAA) induced chronic liver damage in Wistar rats. Animals were intraperitoneally injected with TAA at a dose of 100 mg/ kg body weight, twice a week for five weeks to develop the disease model. Liver fibrosis was confirmed by histopathology. A significant increase (p<0.05) of liver enzymes (AST, ALT, ALP) in the serum, liver indices, mRNA expression levels of TNF-α, TGF-β, α-SMA, VEGF-R2 genes and significant decrease (p<0.05) in body weight gains were noted. The chronic fibrotic rats were treated in 4 groups (n=5/group) with crude leaf extract (CLE) and boiled leaf extract (BLE) of O. octandra. Group I was continued with TAA, Group II and III received CLE and BLE respectively in the dose of 500 mg/kg body weight daily up to 10ᵗʰ week. Group IV was induced up to 5ᵗʰ week and no treatment was given thereafter to 10ᵗʰ week to observe natural hepatic regeneration. At the end of tenth week, all animals were sacrificed and serum and livers were recovered for analysis. Compared to Group IV, CLE and BLE treated animals had significantly decreased serum enzyme levels, liver indices and mRNA expression levels of TNF-α, TGF-β, α-SMA, VEGF-R2 genes while body weight gains showed significant increase (p<0.05). Furthermore, CLE and BLE treated animals showed less granular appearance in gross pathology of livers and incomplete fibrotic bridges were obvious in histopathology. Between the two extracts, CLE proved to have a better therapeutic potential in hepatic regeneration, warranting further investigations.
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Determination of antioxidant properties of blossoms of banana (musa acuminata) varieties available in Jaffna district
(University of Peradeniya, 2019-09-12) Theepana, Y.; Sarathadevi, R.; Subajini, S.
Banana blossom is a by-product of banana cultivation and is a rich source of antioxidants. The aim of this study was to evaluate and compare the antioxidant properties of blossoms of fourvarieties of banana (Itharai, Kathali, Monthan and Kappal). Fresh banana blossoms were collected from four Divisional Secretariat Divisions (Chankanai, Atchuvely, Neerveli and Karaveddy) of the Jaffna District, Sri Lanka. Banana blossoms were cut and soaked in anti-browning solution (0.3% citric acid) for 30 minutes. After draining, composite sample was prepared by mixing the blossoms of the same variety collected from different areas. Samples were macerated and prepared samples (3 g) were extracted using 60 mL of solvent (either ethanol (70%, v/v) or methanol (70%, v/v)) by shaking at 200 rpm at ambient conditions for 2, 4 and 6 h. Dry extracts obtained after evaporation of solvent were used to analyze antioxidant properties by determining total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity (AC) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. Efficiency of extraction of antioxidant significantly (p<0.05) increased with increasing extraction duration. Compared with methanol extract, ethanol extract exhibited high antioxidant properties. Itharai exhibited significantly (p<0.05) highest total phenolic content (142.45±12 mg gallic acid equivalent/g dry matter), whereas, Monthan showed highest total flavonoid content (68.85±1.2 mg catechin equivalent/g dry matter). Highest antioxidant capacity (309.7±5 mg ascorbic acid equivalent/g dry matter) and highest DPPH radical scavenging activity (IC50 value, 0.049±0.004 mg/mL) were exhibited by Kathali and Kappal, respectively. This study concludes that extracts of four varieties of banana blossom used in this study are potent sources of natural antioxidants
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Detecting of sugar adulteration in black tea and its impact on quality parameters
(University of Peradeniya, 2019-09-12) Wedagedara, H. M.; Wanigasuriya, W. A. G. I.; Nissanka, S. P.; Mohotti, A. J.; Mendis, B. E. P.; Botheju, W. S.
Ceylon tea is considered as the world’s finest black tea, in terms of quality. However, the issue of tea being adulterated with sugar has been prevalent for some time. Sugar adulteration is basically done to enhance the colour properties of tea in order to fetch higher prices. Therefore, development of a simple method to detect sugar adulteration in tea is timely needed. Hence, this study was conducted to develop a rapid method to detect sugar adulteration in black tea and to evaluate the quality parameters in sugar adulterated black tea. Three batches of black tea samples were prepared from TRI 2025 clone grown at St Coombs Estate, Sri Lanka, by adding different sugar levels of 0 g, 2 g, 4 g, 8 g, and 16 g per 1kg (Trial 1), and 0 g, 10 g, 20 g and 30 g per 1kg (Trial 2) of withered tea leaves, during the 1ˢᵗ rolling, using a miniature environment control manufacturing (ECM) system. Sugar adulteration in black tea cannot be identified by using both quantitative and qualitative Benedict’s test, Strip method and Sensory evaluation technique. Phenol-sulfuric method and anthrone method showed increasing pattern of spectrophotometer reading with increasing of adulterated sugar levels in black tea. Sugar adulterated black tea samples showed reduction in antioxidant and total phenolic contents compared to the sugar unadulterated black tea samples. There was also no significant difference between moisture content with increasing sugar levels (p>0.05). But there was an increasing pattern in moisture content in all sugar adulterated levels when storage time is increased. Phenol-sulfuric method and anthrone method can be recommended to detect sugar adulteration. Sugar is a constituent which naturally occurs in tea brew. Hence baseline data for inherent sugar content should be established for different seasons and regions.
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Development of grape (Vitis vinifera L.) juice incorporated set yoghurt
(University of Peradeniya, 2019-09-12) Karikalan, D.; Sinniah, J.
The aim of the study was to develop set yoghurt incorporated with Grape juice incorporated set- yoghurt which fetches high demand due to its nutritional and health benefits to human. Grape juice with three different sugar levels (0%, 20% and 40%) were prepared and added at the rate of 10% and 15% before incubation. Sensory evaluation was performed using 28 untrained panelists to select the best samples for further analysis. Based on 9 point hedonic scale most of the panelist preferred 10% and 15% grape juice with 0% and 20% sugar levels. These samples along with plain yoghurt (control) were subjected to physicochemical analysis and shelf life based on microbiological characteristics (Coliform, Yeast and Mold) at weekly interval for three weeks. Data were analyzed using SAS statistical software version 8.0. Sensory attributes including appearance, body, color, flavor, taste and overall acceptability of the yoghurt were equally acceptable for control, and 10% and 15% grape juice each with 0% and 20% sugar levels. Fat and protein content of all the formulations were lower than plain yoghurt and decreased with storage period. No significant difference among the treatments was recorded with respect to titratable acidity. pH of all yoghurt samples decreased with storage period after seven days. Statistical results revealed that yoghurt incorporated with 10% grape juice with 20% sugar was the most acceptable combination based on physicochemical qualities and sensory attributes. The microbiological quality of the fruit yoghurts was also acceptable until 6 days of storage period according to Sri Lankan Standards. The cost of production of control and the most accepted grape juice yoghurt were Rs 17.00 and Rs 23.00, respectively. It could be concluded that yoghurt with 10% grape juice with 20% sugar (within the grape juice) has a potential for commercialization.
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Determination and comparative study of sugars and synthetic colors in commercial brands of fruit juice beverages
(University of Peradeniya, 2019-09-12) Sewwandi, S. D. C.; Arampath, P. C.; Silva, A. B. G.; Jayatissa, R.
Fruit juice based beverages are potentially high demanded products by the consumers in Sri Lanka. The research was conducted to estimate the total sugar contents in selected commercial fruit juice beverages and to compare the suitability and efficiency of analytical methods; Lane & Eynon titration, UV-Visible spectrophotometry and total soluble solids (Brix value). Further, label information on synthetic colours in selected products were identified and compared with the consumer preference and knowledge on sugar content of the products. The consumer concerns were reported as taste (37%), brand name (28%), price (23%) and nutrition value (8%). Awareness on Recommended Dietary Allowance (RDA) of sugar, added sugar consumption and risk of chronic disease risk was 49% while the awareness on regulation of color cording system of beverages was 68%. The maximum total sugar content, 18.38g/100 ml (titration method) and 18.31g/100ml (UV-spectrophotometry) were determined in Woodapple nectar (Brand No 1). The maximum sucrose content, 10.57 g/100 ml was measured in Mango nectar (Brand No 1). Based on thin layer chromatography (TLC), 79% of fruit nectars contained natural colours while 21% of total samples contained synthetic colours. The total sugar contents measured by both analytical methods were compared using SAS 9.0 software (Randomized Complete Block Design, RCBD). There was no significant difference among two analytical methods (P>0.05). In conclusion, the Lane and Eynon titration was the most effective method to detect total sugars in fruit nectars. Brix value was not recommended to determine the total sugar content in fruit juice beverages because of over estimation of the content.