Browsing by Author "Senevirathne, K.N."
Now showing 1 - 17 of 17
- Results Per Page
- Sort Options
Item Antioxidant and Nutritional Properties of Domestic and Commercial Coconut Milk Preparations(International Journal of Food Science, 2020) Karunasiri, A.N.; Gunawardane, M.; Senanayake, C.M.; Jayathilaka, N.; Senevirathne, K.N.The aqueous extract of scraped coconut kernel is known as coconut milk. Coconut milk preparations are also commercially available in the form of desiccated powders or liquids. While these various coconut milk preparations are heavily used in cooking in the Asian countries as a major source of dietary fat, limited studies have been conducted on their chemical and nutritional composition. In this study, we have determined the chemical composition and nutritional effects of both domestic preparations of coconut milk and the commercially available counterparts. The results indicate that the phenolic compounds of all coconut milk preparations provide protection against oxidative damage on lipids and inhibit oxidative damage of both proteins and DNA. The lipid profiles are not significantly affected by the consumption of the three coconut milk preparations despite their different fat contents.Item Antioxidant effect of mono-and diacylglycerols in non-stripped and stripped soyben oil-in-water emulsions(Food Research International, 2012) Waraho, T.; Cardenia, V.; Nishino, Y.; Senevirathne, K.N.; Rodriguez-Estrada, M.T.; McClements, D.J.; Decker, E.A.Item Applications of MS and NMR Techniques in Biopesticide Analysis(Monograph on Biopesticides: Current Status and Future Trends, 2003) Senevirathne, K.N.Item Canarium zeylanicium seed oil: An edible oil with beneficial qualities(International Journal of Food Science and Technology, 2008) Senevirathne, K.N.; Kotuwegedara, R.T.Item Comparison of the Phenolic-dependant antioxidant properties of coconut oil extracted under cold and hot conditions(Food Chemistry, 2008) Senevirathne, K.N.; Hapuarachchi, C.D.; Ekanayake, S.Item Effect of Method of Extraction on the Quality of Coconut Oil(Journal of Science of the University of Kelaniya Sri Lanka, 2005) Senevirathne, K.N.; Dissanayake, D.M.S.Item Evaluation of the efficacy of ‘Nimbadi Lepa’ with ‘Pinda oil’ in the management of scaling condition of Psoriasis (Sidhma Kushta)(Faculty of Science, University of Kelaniya, Sri Lanka, 2016) Wijesinghe, W.A.M.S.; Jayakody, J.A.D.P.P.; Senevirathne, K.N.Psoriasis is a skin disease that causes itchy or sore patches of thick, red skin with silvery scales. Usually, the patches appear on elbows, knees, scalp, back, face, palms and feet, but can show up on other parts of body too. This study was conducted to evaluate the efficacy of Nimbādi lepa with Pinda oil in the management of scaling condition of the psoriasis.Study was carried out at Gampaha Wickramarachchi Ᾱyurveda Teaching Hospital,Yakkala.Sixty patients in age between 16-70 years were selected who were randomly divided into three groups A, B and C. All were given selected Ᾱyurveda regimen as an internal mode of therapy. In addition, separate external applications EA1, EB2 and EC3, were given for each group, for a period of one month. Healing effect was monitored by observing the clinical symptom of scaling.. Data were collected by using PASI scale. Clinical outcomes were statistically analyzed using Wilcoxon Sign Rank test and Minitab (V14). All the treatments showed positive response for the symptom of scaling. (P-value = 0.019 for Group A, P-value=0.023for Group B,P-value=0.019 for Group C).Healing effect in each group as percentage was as follows: group A=21%,group B=20%, and group C=50%.Considering all three treatments EC3 Nimbadi lepa with Pinda oil can be recommended as effective external application for the management of scaling of Psoriasis.Item Imine Hydrolysis and Role of a Rhodium(I)-Imine-Amine Complex in Homogeneous H2-Hydrogenation of the Imine and a Rare Example of Inequivalent NH2 Protons(Inorganic Chemistry, 2004) Marcazzan, P.; Abu-Gnim, C.; Senevirathne, K.N.; James, B.R.Item Improvement of the Quality of Coconut Oil by Incorporation of Antioxidants from Coconut Cake(poonac)(2006) Senevirathne, K.N.; Dissanayake, D.M.S.Item Interactions of Rh(III)-Dihydrido-Bis(phosphine) Complexes with Semicarbazones(Inorganic Chemistry, 2005) Ezhova, M.B.; Patrick, B.O.; Senevirathne, K.N.; James, B.R.; Waller, F.J.; Ford, M.E.Item Permetalated Aromatic Compounds(Comments Inorganic Chemistry, 1996) Winter, C.H.; Senevirathne, K.N.; Bretschneider-Hurley, A.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 Synthesis reactivity and characterization of ruthnocenes bearing permetalated cyclopenylligands(1997) Senevirathne, K.N.Item Synthesis, Reactivity, and Characterization of Ruthenocene Bearing Pentazincated Cyclopentadienyl Ligands(Organometallics, 1997) Senevirathne, K.N.; Winter, C.H.Item Synthesis, Spectroscopic Characterization and Reactivity of Ruthenocene Bearing Pentamagnesiated Cyclopentadienyl Ligands(Journal of American Chemistry Society, 1996) Senevirathne, K.N.; Bretschneider-Hurley, A.; Winter, C.H.Item Total phenol content of toddy as a tool of checking adulteration(Book of Abstracts, Annual Research Symposium 2014, 2014) Udeshini, D.R.I.; Senevirathne, K.N.Toddy is a well-known local alcoholic beverage since ancient times in Sri Lanka. It is produced from fermenting of phloem sap of various palm trees. Beneficial health effects arising from palm sap and toddy have been well documented. Natural toddy is not popular as a commercial beverage because of its hygienic and quality issues. Adulterants such as water, alcohol and sugar, added by toddy makers are known to affect the quality in toddy. After dilution of toddy with water, parameters such as alcoholic strength, turbidity and acidity are adjusted by adding adulterants to obtain desired toddy by toddy makers. Therefore it is difficult to identify genuine toddy by using parameters such as alcoholic strength, refractive index, specific gravity and pH. Because of this problem any parameter that can be easily adjusted by adding adulterants can�t be used as a tool for quality assurance in toddy. In order to check the quality of commercial toddy for authenticity, total phenolic contents of authentic toddy samples and commercial toddy samples were compared by colorimetric analysis using Folin-Denis reagent. Absorbance was measured at 745 nm. Total phenolic content of samples were calculated as gallic acid equivalents. Results reveal that total phenolic content of authentic toddy samples were 129.60+2.53 ppm while that of suspicious toddy samples were 65.80+8.47 ppm (No of samples 20). Approximately 50 % lower total phenolic content of suspicious toddy samples can be resulted from some kind of dilution and adjustment of the alcoholic strength of commercially available toddy. The results indicate that total phenol content can be used as a good indicator of distinguishing between authentic toddy and adulterated toddy.Item Variation of Phenolic content in Coconut oil extracted by two conventional methods(International Journal of Food Science and Technology, 2008) Senevirathne, K.N.; Dissanayake, D.M.S.