Please use this identifier to cite or link to this item: http://repository.kln.ac.lk/handle/123456789/19404
Title: Phenolic extracts of the leaves of Psidium guineense Sw. improve the shelf life of sunflower oil and baked cake and antioxidant status of Wistar rats
Authors: Senanayake, C.M.
Hapugaswatta, H.
Jayathilaka, N.
Seneviratne, K.N.
Keywords: baked cake
food shelf life
guava
polyphenolic antioxidants
Psidium guineense Sw
sunflower oil
Issue Date: 2018
Publisher: J Food Biochem
Citation: Senanayake, C.M., Hapugaswatta,H., Jayathilaka, N., Seneviratne,K.N. Phenolic extracts of the leaves of Psidium guineense Sw. improve the shelf life of sunflower oil and baked cake and antioxidant status of Wistar rats. J Food Biochem. 2018;42:e12632. https://doi. org/10.1111/jfbc.12632
Abstract: The potential of the ethanolic extract of Psidium guineense Sw. leaves (PGLE) to protect food from oxidation was evaluated using sunflower oil and baked cake as food models. The nutritional quality of PGLE was evaluated by feeding Wistar rats with PGLE for 150 days. Psidium guineense Sw. leaves contain 195.25 ± 9.56 mg g–1 phenolic substances, 51% of which are o‐diphenols. Protection factor, the ability of Psidium guineense Sw. leaves to protect sunflower oil against oxidation (1.82 ± 0.13), was not significantly affected by heat treatment compared to BHT. Formation of oxidation products, peroxide and hexanal in PGLE‐ and BHT‐added cake was significantly lower (<5 ppm over 28 days) compared to control with no added antioxidants. Therefore, addition of PGLE improved the shelf life of sunflower oil and oxidative stability of baked cake. PGLE also improves the serum antioxidant capacity and inhibits lipid and protein oxidation in Wistar rats. Practical applications PGLE is a rich source of phenolic substances. Due to high antioxidant activity, pleasant sensory quality and high thermal stability, PGLE can be used to improve the shelf life of baked cake and edible oils. As PGLE also improves serum and plasma antioxidant properties without causing any toxicity, nutritional food supplements can be developed based on PGLE.
URI: http://repository.kln.ac.lk/handle/123456789/19404
Appears in Collections:Chemistry

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