Chemistry
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Item Effect of coconut (Cocos nucifera) water extract on the development of adventitious roots in Polyscias fillicifolia stem cuttings(The Journal of Agricultural Sciences - Sri Lanka, 2021) Jayawardena, B.M.; Agampodi, V.A.; Abeywickrama, K.P.Purpose Vegetative propagation continues to be a popular method to propagate ornamental plant species. Coconut water (CW) can be considered as an abundant source of hormones and other plant growth regulators (PGRs). In this study, vegetative propagation of Polyscias fillicifolia was attempted using PGRs isolated from CW. Research method Stem cuttings were treated with varying concentrations (5, 10, 25, 50,100 μg mL-1) of PGR isolated from CW. The results were compared with a control set (treated with distilled water) and with those treated with solutions of pure synthetic indole acetic acid (IAA). Findings P. fillicifolia canes treated with a 25 μg mL-1 concentration of IAA, isolated from CW, showed the highest levels of root induction and development. Root development was more rapid (5 weeks) in the samples treated with PGRs isolated from CW compared to the canes propagated in the field by placing the canes on coir beds in plant nurseries. (6 weeks). Originality This is the first study to use PGRs isolated from CW extracts to improve lateral root proliferation, induce shoot development and leaf emergence in P. fillicifolia.Item Effect of Common Culinary Methods Practiced in Sri Lanka on the Nutrient Composition of Commonly Consumed Vegetables and Other Foods(International Journal of Food Science, 2021) Dewangani, H.G.N.; Jayawardena, B.M.; Chandrasekara, N.V.; Wijayagunaratne, H.D.S.P.In Sri Lankan traditional cooking, coconut and spices are incorporated to enhance the taste, flavor, and aroma. However, little attention has been given to assess the effect of these ingredients on the nutritional and chemical composition of the consumed food. The objective of this study was to ascertain the effect of traditional cooking methods on the chemical composition of vegetables, cereals and cereal-based foods, legumes, and selected nonvegetarian food varieties consumed in the daily diet. The results indicate that the addition of coconut milk (CM), coconut scraps, and coconut oil (CO) had a significant impact on the fat content of the prepared foods (p < 0.05). Cooking facilitated the incorporation of fat into food. According to the results, more percentage increases of fat content were observed in tempered string beans (97.51%) and cauliflower milk curry (96.6%). Data revealed that boiling helped to reduce the fat content in cereals and legumes. The cooked foods prepared using traditional recipes with CM, CO, or scraps have higher nutritional content than raw foods and have a significant nourishing potential that meets the daily energy requirements (p < 0.05). It can be concluded that the chemical composition of cooked food serves as a more realistic guideline in recommending dietary interventions in disease and weight management.Item Chemical composition and antl-dlaba:tic properties In leaves of accession of cinnamon (Cinnamomum zeytanicum) Sri Wljaya and Sri Gemunu(Sri lanka association for the advancement of science, 2020) Sonali, K.A.N.; Jayawardena, B.M.Clnnamomum zeyJanlcum fs an evergreen tropical tree which Is proven to have hypoglycaemic properties. Proa.nthocyanidins. which are phenolic compounds beJonging to the class of flavonokls present in cinnamon are considered as the main bloactive component which imparts a hypoglycaemic effect Alttlough oral hypoglycemic synthetic drugs can achieve this, synthetic drugs cause severaJ skle effeClS on human health. Hence, the pu.rpose of this study was to Investigate natural herbs that have fewer side effects for managing diabetes. Phytochemicats lhat are respons!ble for the anti-diabetic properties rn two accessions of CJnnamomum zeytallicum leaf, known as Sri Gemunu and Srt Wijaya, were 1es100 for lh8 hypoglY!J8mlc effect Out of the three extraction methods; ethanollc extraction, hot water extraction and pressurized hot water extraction, ethanolc extraclbn showed the highest extraction yield. The yield of Sri Gemunu ethanolic extract was 6.20 % wtw and yield of Sri Wijaya ethanolic extract was 9.9% w/w. Ethanollc extracts of the t'NO acoessions were tested for total phenolic content (20.60 t 0.01 mg gallic acid eq.g·' of Sri Gemunu. 6.07 ± 0.01 mg galllc acid eItem New frontiers for essential oils and spices industry – opportunities and challenges(Sri Lanka Association for the Advancement of Science, 2015) Jayawardena, B.M.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.Item Inhibition of lipid peroxidation in tissue homogenates by selected medicinal oils and their antioxidant activity(Sri Lanka Association for the Advancement of Science, 2006) Jayawardena, B.M.; Jayakody, C.H.; Seneviratne, K.N.Item Chemical investigation of the properties of four traditional Sri Lankan oils(Sri Lanka Association for the Advancement of Science, 2006) Seneviratne, K.N.; Jayawardena, B.M.; Kotuwegedara, R.T.; Manoj, R.P.K.
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