Chemistry
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Item Effect of three edible oils on the intestinal absorption of caffeic acid: An in vivo and in vitro study.(PLoS ONE 12(6), 2017) Prasadani, W.C.; Senanayake., C.M; Jayathilaka., N; Ekanayake., S; Seneviratne, K.N.Polyphenolic antioxidants are mainly absorbed through passive paracellular permeation regulated by tight junctions. Some fatty acids are known to modulate tight junctions. Fatty acids resulting from the digestion of edible oils may improve the absorption of polyphenolic antioxidants. Therefore, we explored the effect of three edible oils on the intestinal absorption of caffeic acid. Rats were fed with soybean oil and caffeic acid dissolved in distilled water. Caffeic acid contents in the plasma collected up to 1 hr were quantified. The experiment was repeated with coconut oil and olive oil. Component fatty acids of the oils were individually tested in vitro for their effect on permeability of caffeic acid using Caco-2 cell monolayers. Highest absorption of caffeic acid was observed in animals fed with coconut oil. In vitro transport percentages of caffeic acid in 2.5 mmol/L solutions of fatty acids were 22.01±0.12 (lauric), 15.30 ± 0.25 (myristic acid), 13.59 ± 0.35 (linoleic acid), 3.70 ± 0.09 (oleic acid) and 0.10±2.0 (all other fatty acids). Lauric acid and myristic acid are the two major fatty acids present in coconut oil. Therefore, these fatty acids may contribute to the higher absorption of caffeic acid in the presence of coconut oil.Item Phenolic extracts of coconut oil cake: a potential alternative for synthetic antioxidants(2016) Seneviratne, K.N.; Prasadani, W.C.; Jayawardena, B.Limitations of natural antioxidants include relatively low antioxidant activity, narrow range of food systems where the antioxidants are effective and limited thermal stability compared to synthetic antioxidants. In the present study, the phenolic extract of coconut oil cake (COCE) was tested for antioxidant activity-related food stabilization. Heat stabilities of COCE and synthetic antioxidants were determined by measuring the induction time of sunflower oil enriched with heat-treated antioxidants. In the β-carotene-linoleate emulsion used for testing antioxidant activity, COCE can retain 96 ± 2% of initial colour intensity while BHT can retain 89 ± 2% of initial colour intensity at 60 μg mL–1 concentration after two hours. TBARS contents (MDA equivalents / kg of meat) in COCE-treated and control pork samples after 14 days was 2.80 ± 0.57 and 22.55 ± 2.30 respectively. Heat stability varies in the order butylated hydroxytoluene (BHT) < (butylated hydroxyanisole (BHA) < COCE < tertiary butylhydroxyquinone (TBHQ). The results of these experiments suggest that COCE is a versatile and thermally stable natural antioxidant mixture effective in stabilizing many food systems.Item Comparison of the basic nutritional characteristics of the first extract and second extract of coconut milk(2015) Nadeeshani, R.; Wijayaratna, U.N.; Prasadani, W.C.; Ekanayake, S.; Seneviratne, K.N.; Jayathilaka, N.Item Preliminary investigation of polycyclic aromatic hydrocarbon levels in smoked fish produced by fisher community in Sri Lanka(Sri Lanka Association for Fisheries and Aquatic Resources, 2016) Dehikumbura, G.A.M.D.K.; Ganegama Arachchi, G.J.; Senevirathne, K.N.; Prasadani, W.C.; Paththuwe Arachchi, M.; Perera, R.; Wickramasinghe, I.Item Determination of thermal stabilities of guava leaf, coconut cake, rice bran and sesame cake extracts(Sri Lanka Association for the Advancement of Science, 2015) Senanayake, C.M.; Seneviratne, K.N.; Jayawardena, B.M.; Prasadani, W.C.Item Subcritical water extraction of phenolic compounds from coconut cake(Sri Lanka Association for the Advancement of Science, 2015) Prasadani, W.C.; Seneviratne, K.N.; Jayawardena, B.M.Item Enzyme assisted extraction, quantification and antioxidant activity of phenolic compounds of coconut cake(Sri Lanka Association for the Advancement of Science, 2013) Prasadani, W.C.; Seneviratne, K.N.; Jayawardena, B.M.Item Inhibition of lipid peroxidation of egg yolk homogenate by phenolic compounds in coconut cake(Sri Lanka Association for the Advancement of Science, 2014) Prasadani, W.C.; Seneviratne, K.N.; Jayawardena, B.M.