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    Hypoglycemic and Anti‑lipidemic Properties of Cinnamomum zeylanicum (“Sri Wijaya” Accession) Water‑soluble Nutraceutical in Streptozotocin‑induced Diabetic and Healthy Wistar Rats
    (Pharmacognosy Magazine, 2021) Jayawardena, B.; Madushika Wariyapperuma, W.N.; Thammitiyagodage, M.; Karunakaran, R.; Sisira Kumara, W.S.
    Background: Hyperglycemia is a serious health crisis worldwide, and more than 90% of the Sri Lankan patients effected with the condition have diabetes mellitus type 2. Natural therapeutic agents can manage the progression of the disease. Objectives: To investigate the hypoglycemic and antilipidemic effects of Cinnamomum zeylanicum (“Sri Wijaya” accession) water‑soluble nutraceuticals in diabetic‑induced and healthy Wistar rats. Materials and Methods: The diabetic and nondiabetic Wistar rats were treated with Cinnamon pressured water, Cinnamon decoction, pretreated pressured water Cinnamon extract for 1 month. The results were compared with the group treated with the positive control, Acarbose untreated normal group. Blood glucose and other biochemical parameters were estimated using commercial test kits. Results: There was a significant difference in the fasting serum glucose, food consumption, and water consumption in rats with induced diabetes. The total cholesterol level was significantly decreased in the normal groups treated with Cinnamon extracts, compared with the untreated groups. There was a significant increase in high‑density lipoprotein cholesterol levels in the normal group treated with pressured water Cinnamon extract and decoction when compared with the Acarbose‑treated diabetic group. Alanine aminotransferase (ALT) levels were significantly higher in the diabetic group treated with Acarbose than in all Cinnamon‑treated groups. However, no significant difference was shown in normal rat groups for aspartate aminotransferase and ALT. Conclusion: Cinnamon nutraceuticals have the potential to reduce hyperglycemia in diabetic rats. Cinnamon extracts may inhibit α‑amylase and α‑glucosidase enzymes in rat pancreatic tissues.
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    Fungicidal activity of essential oils of Cinnamomum zeylanicum (L.) and Syzygium aromaticum (L.) Merr et LM Perry against crown rot and anthracnose pathogens isolated from banana
    (Blackwell Science Ltd., 2002) Ranasinghe, L.; Jayawardena, B.; Abeywickrama, K.
    Aims: To develop a post-harvest treatment system against post-harvest fungal pathogens of banana using natural products. Methods and Results:Colletotrichum musae was isolated and identified as the causative agent responsible for anthracnose peel blemishes while three fungi, namely Lasiodiplodia theobromae, C. musae and Fusarium proliferatum, were identified as causative agents responsible for crown rot. During the liquid bioassay, cinnamon [Cinnamomum zeylanicum (L.)] leaf, bark and clove [Syzygium aromaticum (L.)] oils were tested against the anthracnose and crown rot pathogens. The test oils were fungistatic and fungicidal against the test pathogens within a range of 0·03−0·11% (v/v). Conclusions: Cinnamon and clove essential oils could be used as antifungal agents to manage post harvest fungal diseases of banana. Significance and Impact of the Study: Cinnamon and clove essential oil could be used as alternative post-harvest treatments on banana. Banana treated with essential oil is chemically safe and acceptable to consumers. Benomyl (Benlate), which is currently used to manage fungal pathogens, can cause adverse health effects and could be replaced with volatile essential oils.
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    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.
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    Basil oil plus aluminium sulfate and modified atmosphere packagingcontrols Crown rot disease in Embul banana (Musa acuminata, AAB) during cold storage
    (Elsevier, 2017) Siriwardanaa, H.; Abeywickrama, K.; Kannangaraa, S.; Jayawardena, B.; Attanayake, S.
    tEffect of basil oil spray treatment in combination with modified atmosphere packaging was investigatedin controlling crown rot and extending the shelf life of Embul banana (Musa acuminata, AAB) at 12–14◦C.Embul banana fruits were treated with 1% aluminium sulfate, 1% aluminium sulfate + 0.4% basil oil and dis-tilled water (control). Treated banana samples were packed in Low Density Polyethylene bags and storedat 12–14◦C. In-package gases were analysed after 14 days of cold storage. Physicochemical properties,nutritional properties, sensory properties and crown rot disease severity as well as residues in treatedbanana peel were determined in ripening induced fruits. Test marketing trials were conducted in fruit out-lets in Dambulla and Kiribathgoda, Sri Lanka where treatments were provided to consumers and staff toobtain feedback on the quality of treated banana. At the end of 14 days, O2in packages remained between3.1–3.7% while CO2varied from 4.2 to 4.7%. 1% aluminium sulfate + oil treatment significantly controlledcrown rot disease compared to others. Most of the physicochemical, sensory properties of aluminiumsulfate + basil oil treated banana were not significantly different compared to control whereas nutritionalproperties of treated samples showed no drastic changes compared to control. Treated samples scoredhigher for peel colour and taste over control samples, by staff and consumers of fruit outlets. Consumerspreferred basil oil treated banana over untreated due to their sweet and pleasant taste. Insignificantamount of residues persisted in treated banana. This current safe, eco-friendly treatment strategy couldbe recommended in preparing Embul as well as other banana varieties belonging to Musa acuminata, AABgroup for commercial scale export to various destinations which require a transit time of two weeks.