Symposia and Conferences
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Item De-acidification effects of rice hull-based adsorbents as affected by thermal treatment(Book of Abstracts, Annual Research Symposium 2014, 2014) Mallawaarachchi, M.U.W.; Jayawardena, B.M.Desiccated copra mills generate larger volumes of coconut water. Disposing it is an environmental problem due to high organic load. Production of coconut crude oil is a remedy but high free fatty acid content which is approximately ten times higher than commercial coconut oil and the dark brownish colour limited its� uses only to soap-making industry. The scope of this study is to identify a remedial action to reduce the free fatty acid content of coconut crude oil using rice hull ash (RHA) and rice hull silica (RHS) which will improve the quality of the oil.Item Efficacy of phenolic compounds of coconut cake on oxidative stability of pork(Book of Abstracts, Annual Research Symposium 2014, 2014) Prasadani, W.C.; Seneviratne, N.A.K.P.J.; Jayawardena, B.M.Antioxidant efficacy of different concentrations of phenolic compounds of coconut cake (PCCC) was determined using pork as a food model system. The extracts of PCCC were prepared using ethanol: water (70:30 v/v) and the antioxidant activity of the extracts on formation of thiobarbituric acid reactive substances (TBARS) was evaluated using a spectrophotometric method. Malondialdehyde, a secondary product of the oxidation of polyunsaturated fatty acids reacts with thiobarbituric acid and yield a pinkish red chromogen with an absorbance maximum at 532 nm. The effect of PCCC at 50, 100 and 200 ?g/g meat was compared with that of butylated hydroxy toluene (BHT) 200 ?g/ g and tert butylated hydroquinone (TBHQ) 200 ?g/ g. The extracts were effective in inhibiting the oxidation of pork in comparison with the control with no added phenolic extracts which showed the highest TBARS values during the storage period. At the end of day 5 of storage the inhibition percentage of TBARS are 26 � 9, 35� 7, 54� 4, 54� 4 and 56� 5 for TBHQ, BHT, PCCC 50, PCCC 100 and PCCC 200 respectively. PCCC were effective in suppressing the formation of TBARS in the employed system and their activity is higher than that of BHT and TBHQ. Coconut cake may be considered as a cheap potential source of phenolic compounds effective in stabilizing lipid foods.