Agricultural Chemistry

Analysis of fat content and fatty acid profile of selected bakery products available in Jaffna district, Sri Lanka

2026-09-25T05:33:15Z

Analysis of fat content and fatty acid profile of selected bakery products available in Jaffna district, Sri Lanka Thiviya, S.; Premdharshan, M.R.; Sivakathan, S. High consumption of trans fatty acids and saturated fatty acids is detrimental to human health. Bakery products are among the main sources of these two types of fatty acids in the diets of many people worldwide. The objective of this study was to determine the total fat content and fatty acid profiles of selected bakery products available in Jaffna markets, with a main emphasis on saturated and trans fatty acid contents. Samples such as bread (n=17), bun (n=17), cake (n=16), pastry (n=12), doughnut (n=4), and bakery fats (n=5) were analyzed. The highest fat content was observed in pastries (21.63%-39.83%) and doughnuts (31.66%-37.17%), whereas the lowest fat content was observed in breads (1.00%-3.43%). All bakery products consisted of a considerable amount of elaidic acid. Highest total saturated fatty acid content was detected in pastries (17.25 g/100 g), whereas the lowest was observed in breads (1.36 g/100 g). Highest total trans fatty acid content was detected in pastries (2.47 g/100 g), followed by doughnuts (1.54 g/100 g), cakes (1.03 g/100 g), buns (0.28 g/100 g) and breads (0.08 g/100 g). Significant variations in the fatty acid composition were observed within and between types of products. Therefore, regulations should be imposed to reduce the content of saturated and trans fatty acids in bakery products in Sri Lanka.

Evaluation of regional variations in the quality characteristics of bottled palmyrah toddy in Sri Lanka

2026-09-23T08:32:07Z

Evaluation of regional variations in the quality characteristics of bottled palmyrah toddy in Sri Lanka Jeyakumar, R.B.V.; Kirushanthi, T.; Vasantharuba, S.; Mahilrajan, S. Palmyrah (Borassus flabellifer L.) toddy is a traditional fermented beverage made from sap collected from male or female inflorescences. The demand for toddy is increasing locally and internationally due to its organic nature and unique sensory properties. However, limited information is available on the regional variations in the physicochemical and microbial characteristics of bottled palmyrah toddy produces in Sri Lanka. Therefore, this study evaluated the physicochemical and microbial properties of bottled palmyrah toddy collected from seventeen production centres of the palmyrah Development Cooperative Societies across different regions of Sri Lanka to assess product quality and consistency. Physicochemical parameters, including total soluble solids, total solids turbidity, alcohol content, acidity, original extract, total ash, sulphated ash, sugars (glucose, fructose, and sucrose), mineral composition (Na, K, Ca, Mg and P) and total phenolic content, and microbial properties including Total Plate Count (TPC) and Yeast and Mold count (YMC), were analysed according to Sri Lankan Standard methods. Data were analyzed using one-way ANOVA to determine significant regional differences (Inland, Coastal). Results revealed significant regional differences (p<0.05) in total solids, total soluble solids, and total phenolic content, while other parameters showed no significant regional differences. Inland toddy samples showed higher sugar content (2.67±0.93 g/100mL), and a milky appearance, whereas coastal toddy samples exhibited higher alcohol content (4.20±0.55%v/v) and acidity (0.54±0.08 g/100 mL), indicating stronger fermentation. Samples obtained from coastal near-inland regions exhibited moderate characteristics, sharing features of both inland and coastal toddy. Sulphated ash values ranged from 0.23 to 0.53%, suggesting the absence of adulteration in all bottled toddy samples. Microbial analysis revealed TPC values of <1CFU/mL and YMC values ranging from <10 to 90 CFU/mL, indicating acceptable microbial quality. The findings demonstrate distinct regional profiles of bottled Palmyrah toddy, highlighting the influence of geographical conditions and processing practises on product quality. Future research should focus on characterizing sensory attributes, establishing standardized quality parameters, and developing Standard Operating Procedures to ensure consistent product quality.

Evaluation of the antioxidant properties of lime waste

2026-09-23T08:26:28Z

Evaluation of the antioxidant properties of lime waste Sivasamalai, V.; Vasantharuba, S. Lime is a widely produced, economical fruit that is nutritious and healthy. Processing lime produces large amounts of waste, including peel, pulp, pomace, and seeds, and improper disposal can lead to environmental pollution. This study aims to investigate the antioxidant properties of different portions of lime waste as a functional ingredient, helping to valorize by- products and mitigate environmental pollution. Lime waste was obtained and separated into peel (P1), pulp (P2), and a mixture of both (P3). The samples were dried at 60 °C for 12 hours and ground into flour (particle size 150 μm). Methanolic extracts were prepared using 5 g of each waste and 50 mL of methanol, and the total phenolic content (TPC), total flavonoid content (TFC), 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP) assays of the lime waste extracts were analyzed in duplicate. Overall, peels had significantly higher polyphenols (27.35 ± 0.06 mg GAE g-1), while pulp (17.526 ± 0.28 mg GAE g-1) and the mixture of peel and pulp (19.256 ± 0.08 mg GAE g-1) had significantly lower polyphenol contents (P<0.05). A similar pattern of high results was observed for the antioxidant potential of lime peel among the waste portions in TFC (0.068 ± 0.01 mg QE g-1) and in the IC50 values of DPPH (0.200 mg mL-1), ABTS (0.069 mg mL-1), and FRAP (0.154 mg mL-1) assays. In conclusion, polyphenols, flavonoids, and other antioxidants are present in lime waste, with levels significantly higher in lime peel, intermediate in the mixture of both, and lowest in pulp. Hence, lime waste contains beneficial compounds, making it a functional raw material that helps valorize by-products and mitigate environmental pollution.

Nutritional enhancement through germination: A comparative evaluation of pearl millet grains and microgreens for functional food application

2026-09-23T04:49:10Z

Nutritional enhancement through germination: A comparative evaluation of pearl millet grains and microgreens for functional food application Taniya, A.K.; Vasantharuba, S. Pearl millet (Pennisetum glaucum), a climate-resilient staple cereal of Africa and South Asia, holds underutilized nutritional potential. Germination into microgreens offers a low- cost strategy to improve cereal nutritional quality. This study comparatively evaluated proximate composition, anti-nutrient content, antioxidant properties, and functional characteristics of pearl millet grains and microgreens for application in fortified functional food supplements. Grains were germinated under controlled conditions; both samples were analyzed for proximate composition (AOAC methods), anti-nutrients (phytates and condensed tannins), antioxidant activity (DPPH, ABTS, FRAP, TPC, TFC, and total antioxidant capacity), and functional properties. Proximate analysis revealed that grains had higher carbohydrate content (63.00 ± 0.16% DW) with moderate protein content (11.72 ± 4.39% DW), while microgreens showed markedly elevated protein (24.91 ± 3.01% DW) and ash content (2.35 ± 0.3% DW), indicating superior mineral density. Both samples contained phytates and condensed tannins within acceptable safety limits; phytate levels were 392.34 ± 17.45 mg 100 g-1 DW in grains and 437.06 ± 4.38 mg 100 g-1 DW in microgreens, with condensed tannins being minimal in both. Microgreens demonstrated substantially greater radical-scavenging activity: DPPH IC50 of 12.69 ± 1.02 μg mL-1 and ABTS IC50 of 11.41 ± 0.91 μg mL-1, versus 38.40 ± 1.38 μg mL-1 and 36.27 ±0 .20 μg mL-1 in grains. Phenolic profiling confirmed superior antioxidant capacity in microgreens: TPC 0.767 ± 0.04 mg GAE g- 1 DW, TFC 0.810 ± 0.03 mg CAE g-1 DW, FRAP 0.01 ± 0.006 μmol Fe2+ g-1 DW, and total antioxidant capacity 0.670 ± 0.03 mg AAE g-1 DW. Under functional properties, only the water absorption capacity showed slight differences; other characteristics remained the same. These findings support incorporating pearl millet microgreens as a nutrient-dense biofortificant in functional food products to address protein-energy malnutrition and micronutrient deficiencies in vulnerable populations.