IRSPAS 2018
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Item Effect of solid-state fermentation by Rhizopus oryzae on rice bran bioactives, their bioactivity, bioaccessibility and bioavailability(Research Symposium on Pure and Applied Sciences, 2018 Faculty of Science, University of Kelaniya, Sri Lanka, 2018) Janarny, G.; Gunathilake, K. D. P. P.Rice bran is a rich source of bioactive compounds. It is an underutilized agro-industrial residue for human consumption. Solid-state fermentation has been employed as a processing technique to increase the content of functional components from rice bran. This study was carried out to examine the effect of solid state fermentation (SSF) by Rhizopus oryzae on the content of polyphenols and carotenoids, their bioactivity, bioaccessibility and bioavailability of rice bran of 4 different varieties (Bg 352, Bw 367, Bg 406 and H 4). In vitro digestion with dialysis was carried out and methanolic extracts and digested fractions of fermented and unfermented rice brans were analyzed for total phenolic (TPC), total flavonoid (TF), total carotenoids (TC), and total anthocyanin content (TAC). The antioxidant activity was evaluated using total antioxidant capacity, ferric reducing power and DPPH radical scavenging assays. Anti-inflammatory and anti-diabetic properties were assessed using protein denaturation and α-amylase inhibition assays respectively. The results indicated that TPC, TF, TC, TAC, total antioxidant capacity and ferric reducing power of Bg 352 and Bw 367 has increased with SSF. The radical scavenging ability and antiinflammatory properties of all samples have increased with SSF whereas anti-diabetic properties of all samples have decreased with SSF. Among the unfermented rice bran samples, highest bioaccessible phenolic (93.32%) and flavonoids (40.8%) were observed in Bg 352, whereas highest bioaccessible anthocyanin (20.89%) and carotenoids (78.72%) were observed in Bw 367 and H 4 respectively. With fermentation, bioaccessible and bioavailable percentage of phenolic and flavonoid has increased in Bg 406 and H 4, whereas bioaccessible percentage of anthocyanin and carotenoid has increased in Bg 406, Bw 367 and Bg 352. With SSF, radical scavenging ability of digested fractions of all rice bran have decreased and the total antioxidant capacity of dialyzed fractions of all samples have increased. Among all samples, highest reducing power was expressed by fermented Bg352. Among unfermented samples, Bw 367 expressed highest anti-inflammatory and antidiabetic property in all phases of digestion whereas with SSF, H 4 expressed highest antiinflammatory property and Bg 406 expressed highest anti-diabetic property in all phase of digestion. The results of this study indicate that SSF can be used to enhance the phenolic content, carotenoid content, total antioxidant capacity, ferric reducing power, radical scavenging ability and anti-inflammatory property of Bg 352 and Bw 367.Item Extraction, characterization and evaluation of Arabinoxylans from brans of BG 352, BW 367 and BG 300 rice varieties(Research Symposium on Pure and Applied Sciences, 2018 Faculty of Science, University of Kelaniya, Sri Lanka, 2018) Palihaderu, P. A. D. S.; Gunathilake, K. D. P. P.Arabinoxylans (AXs), a major non starch polysaccharide in cereal by-products, have inspired considerable interest due to viscosity enhancement in solutions, water absorption, oil absorption, and the effect on the rheological behavior of doughs and the properties in bakery products. Rice bran is one of the underutilized by-products in Sri Lanka which can be used as a source of AXs. In this study, non-starchy polysaccharides (AX1, AX2, and AX3) were alkali-extracted from brans of three varieties of rice (BG352, BW367, and BG406 respectively) and characterized, and evaluated by incorporating in to a gluten-free rice bread. The extractions from tested varieties consisted considerable 27.43 ± 5.72% (w/w, Dry extract) amount of AXs where the highest amount was resulted from AX1. The water holding capacities of the extracts were between 1-2 g/g (DM basis) and the amounts showed significant differences among the varieties (p<0.05). The amount of pentosans present might be different in different varieties or the extraction process may affect the varieties differently. The oil holding capacities of the extracts were between 1-4 g/g (DM basis). Highest oil holding capacity was observed in AX1 {3.74 ± 0.09 g/g (DM basis)}.There was a positive linear relationship between the AXs solutions; the concentration and the relative viscosity decreased with the temperature of the AXs solutions. The AXs incorporated gluten free rice breads showed significant increase in moisture content (p<0.05). Each bread treated with AXs, showed higher water activity. However, the rate of decrease did not show a significant difference with the control (p>0.05). Addition of AXs increased the moisture retention of the gluten free rice breads and did not affect the rate of moisture loss during storage. The loaf volume showed significant increase with 2% supplementation of AXs compared to 1% supplementation and the control which indicates that 2% supplementation is ideal in terms of loaf volume. In conclusion, the extracted AXs of the rice brans showed a potential to be used as food ingredient.Item Development of Aloe barbadensis incorporated ice cream and evaluation of antioxidant and anti-inflammatory properties(Research Symposium on Pure and Applied Sciences, 2018 Faculty of Science, University of Kelaniya, Sri Lanka, 2018) Chathurangi, B. M. V.; Gunathilake, K. D. P. P.Aloe barbadensis (Aloe Vera) is a perennial succulent plant and has been used for traditional medical purposes for thousands of years, because of its therapeutic properties. This research was carried out to determine antioxidant and anti-inflammatory activity and to formulate an Aloe gel incorporated ice cream. Methanolic extracts of Aloe Vera gel were used for the evaluation of antioxidant and anti-inflammatory properties. Physical and sensory properties of ice cream were also evaluated. Sensory properties were evaluated by preference test using 30 semi-trained panelists. Four types of ice cream were developed by adding 59.29 mg/mL of Aloe Vera gel in three different types as Aloe gel juice (prepared by grinding gel), cubes (prepared by cutting gel in to 2 cm x 2 cm x 2 cm cubes) and powder (prepared by freeze drying) including control without Aloe Vera gel. Total phenolic content, total flavonoid content, total antioxidant capacity, DPPH radical scavenging activity and singlet oxygen scavenging activity was evaluated under antioxidant activity and protein denaturation, proteinase inhibitory activity and lipoxygenase inhibitory activity under anti-inflammatory activity of the extracts of both fresh Aloe Vera and Aloe gel incorporated ice cream. Data were analyzed by using SPSS 16.0 software. Results revealed that the highest antioxidant activity and anti-inflammatory activity was obtained by Aloe Vera gel powder incorporated ice cream (AGPIIC). The total phenolic content and total flavonoid content of AGPIIC was 69.67 ± 2.02 µmol GAE/g of DW and 0.24 ± 0.01 µmol RE/g of DW respectively. Total antioxidant capacity of AGPIIC was 1.27 ± 0.08 mmol AAE /g of DW whereas the singlet oxygen scavenging activity of AGPIIC was 9.08 ± 0.47 µmol GAE/g of DW. For the protein denaturation, trypsin inhibition and lipoxygenase inhibition of AGPIIC was obtained as 3.56 ± 0.39 %/DW, 2.47 ± 0.20%/DW, and 1.61 ± 0.08%/DW respectively. But Aloe Vera gel cubes incorporated ice cream was selected as the most consumer acceptable ice cream in sensory analysis. Physical properties of ice cream were not significantly different to the control. In conclusion, Aloe Vera has shown significant antioxidant potential towards scavenging free radicals and some reactive oxygen species and also has shown antiinflammatory activities towards protein denaturation and inhibition of lipoxygenase and trypsin. Therefore, it can be used as a natural source of functional ingredient for functional food formulations to combat chronic diseases such as irritable bowel syndrome and ulcerative colitis in the form of gel powder.Item Iron fortification of four rice cultivars in Northern Province through parboiling process(Research Symposium on Pure and Applied Sciences, 2018 Faculty of Science, University of Kelaniya, Sri Lanka, 2018) Sivashankar, S.; Gunathilake, K. D. P. P.Iron deficiency is a widespread micronutrient deficiency in humans. Use of iron supplementation tablets and iron fortified food is not common in developing countries. This study focus on parboiling as a cost-effective alternative method to fortify iron in four rice cultivars often consumed by people in low income category in the Northern Province to increase the iron concentration and bioavailability of iron in rice. Four paddy cultivars (Bg, 300, Bg 406, Mottakarupan and Pachchaperumal) were parboiled in deionized water containing FeEDTA (250 mg Fe/kg paddy rice), made by mixing ferrous sulfate (FeSO4) with ethylene diamine tetra acetic acid disodium salt (Na2EDTA) in acidic pH of 5.50 - 5.70. Iron content in rice was determined using atomic absorption spectroscopy and the bioaccessibility and bioavailability were evaluated using simulated gastrointestinal digestion and dialysis method. Triangle test was done to evaluate the sensory properties of the fortified rice using 30-untrained panelists. Addition of iron during the parboiling process resulted in increased concentration of iron (40 - 80 mg/kg) in grain compared to unfortified rice cultivars (30 - 35mg/kg) (p < 0.05) depending on the cultivar. Iron concentration in iron fortified grain was negatively correlated with the concentration of iron in unfortified grain (r = -0.812, p < 0.01). Iron retention test was conducted by rinsing the grain thoroughly three times using de-ionized water followed by oven drying at 700C for 72 hr. Iron fortified parboiled rice retained up to 75.51 - 99.67% iron after rinsing treatment. However, there was no correlation between total iron content and the magnitude of iron losses in fortified parboiled rice grains of four rice cultivars caused by rinsing (p>0.01). The bioaccessibility and bioavailability of iron in rice cultivars (unfortified and fortified) were evaluated by in vitro digestion. The bioavailability of iron in fortified rice was significantly increased compared to unfortified rice (p< 0.05) depending on rice cultivars. There was no correlation between bioavailability of iron and concentration of iron in (fortified and unfortified) rice cultivars (p > 0.01). In conclusion, Pachchaperumal rice cultivar is more suitable for iron fortification since iron fortification did not change the sensory attributes. Parboiling is an effective method to fortify iron into rice grains and iron fortified rice is a vehicle for improving iron status in rice based diets consumed by low income people.Item The effect of incorporation of natural chelators to the diet on the iron bioavailability through in vitro analysis(Research Symposium on Pure and Applied Sciences, 2018 Faculty of Science, University of Kelaniya, Sri Lanka, 2018) Liyanapathirana, N.; Ranaweera, K. K. D. S.; Gunathilake, K. D. P. P.There are many natural iron chelators found in food sources. The use of these natural chelators could increase the bio availability of iron and benefit conditions such as iron deficient anemia or decrease the bio availability and benefit iron overload conditions such as beta thalassemia. The present study was carried out to assess the potential of incorporating food sources rich in natural iron chelators into the diets to control the complications of elevated iron in genetic conditions such as beta thalassemia. Fifteen diet plans were formulated based on four ingredients namely, red rice, fresh milk, turmeric and black tea that are rich in natural iron chelators against a control diet (no iron chelator source). The designed diets were in vitro digested using the stimulated gastro-intestinal conditions and their effect on bio-availability of iron in the obtained digesta was tested using the Atomic Absorption Spectrometric method. The results showed that the bioavailability of the iron had comparatively reduced in all the diet plans except in the diet plan comprising of all the four food sources (diet plan 15). The diet plans containing red rice and black tea showed a significant (p <0.05) decrease in the iron bioavailability compared to the control indicating that fibers in red rice and tannin in black tea negatively affected the iron bioavailability and their actions surpassed the action of other natural iron chelators. The diet plan 15 showed a 37.22% increase in the bioavailability of iron compared to the control but is not significant (p > 0.05). This indicates the combination of natural chelators in the four food sources have increased the mobility of iron in the digesta without increasing the dietary iron contribution to the iron overload. Therefore, it can be concluded that under in vitro conditions there is a potential to incorporate the food sources rich in natural iron chelators to the diet for control of iron overload conditions and their combinations have synergistic effects compared to those of individual chelators. It is recommended to analyse and quantify the chelation action of the digested natural iron chelators.