Correlation between Antioxidant Activity and the Garcinol Content Released from Fruit Rinds of Endemic Garcinia quaesita Pierre on Different Cooking Conditions
The antioxidant activity of garcinol has been identified as the basis for various bioactivities in it, and the genus Garcinia is the main source for the garcinol. G. quaesita, which is endemic to Sri Lanka, is a representative member of genus Garcinia, and the dried fruit rind of G. quaesita is used...
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2020/7389714 |
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| author | Donisha Shani Niharika Keembiya Liyanagamage Susanthi Jayasinghe Anoja Priyadarshani Attanayake Veranja Karunaratne |
| author_facet | Donisha Shani Niharika Keembiya Liyanagamage Susanthi Jayasinghe Anoja Priyadarshani Attanayake Veranja Karunaratne |
| author_sort | Donisha Shani Niharika Keembiya Liyanagamage |
| collection | DOAJ |
| description | The antioxidant activity of garcinol has been identified as the basis for various bioactivities in it, and the genus Garcinia is the main source for the garcinol. G. quaesita, which is endemic to Sri Lanka, is a representative member of genus Garcinia, and the dried fruit rind of G. quaesita is used practically in all curry preparations to impart a sour flavor. In our study, garcinol was isolated (yield: 3.67%) from the dried fruit rind of G. quaesita, for the first time. Further, how cooking conditions enable the ingestion of garcinol during the consumption of curries was also examined. The garcinol content released in different cooking conditions was positively correlated with the antioxidant activity in vitro. The results revealed that boiling virgin coconut oil extract of G. quaesita, simulating the common practice of oil frying during cooking, is the best method for obtaining the highest amount of garcinol into the curry medium. |
| format | Article |
| id | doaj-art-ad6fbc2635f44ca192f827b0387f72fc |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-ad6fbc2635f44ca192f827b0387f72fc2025-08-20T03:39:40ZengWileyJournal of Food Quality0146-94281745-45572020-01-01202010.1155/2020/73897147389714Correlation between Antioxidant Activity and the Garcinol Content Released from Fruit Rinds of Endemic Garcinia quaesita Pierre on Different Cooking ConditionsDonisha Shani Niharika Keembiya Liyanagamage0Susanthi Jayasinghe1Anoja Priyadarshani Attanayake2Veranja Karunaratne3Department of Chemistry, Faculty of Science, University of Peradeniya, Peradeniya, Sri LankaDepartment of Chemistry, Faculty of Science, University of Peradeniya, Peradeniya, Sri LankaDepartment of Biochemistry, Faculty of Medicine, University of Ruhuna, Galle, Sri LankaDepartment of Chemistry, Faculty of Science, University of Peradeniya, Peradeniya, Sri LankaThe antioxidant activity of garcinol has been identified as the basis for various bioactivities in it, and the genus Garcinia is the main source for the garcinol. G. quaesita, which is endemic to Sri Lanka, is a representative member of genus Garcinia, and the dried fruit rind of G. quaesita is used practically in all curry preparations to impart a sour flavor. In our study, garcinol was isolated (yield: 3.67%) from the dried fruit rind of G. quaesita, for the first time. Further, how cooking conditions enable the ingestion of garcinol during the consumption of curries was also examined. The garcinol content released in different cooking conditions was positively correlated with the antioxidant activity in vitro. The results revealed that boiling virgin coconut oil extract of G. quaesita, simulating the common practice of oil frying during cooking, is the best method for obtaining the highest amount of garcinol into the curry medium.http://dx.doi.org/10.1155/2020/7389714 |
| spellingShingle | Donisha Shani Niharika Keembiya Liyanagamage Susanthi Jayasinghe Anoja Priyadarshani Attanayake Veranja Karunaratne Correlation between Antioxidant Activity and the Garcinol Content Released from Fruit Rinds of Endemic Garcinia quaesita Pierre on Different Cooking Conditions Journal of Food Quality |
| title | Correlation between Antioxidant Activity and the Garcinol Content Released from Fruit Rinds of Endemic Garcinia quaesita Pierre on Different Cooking Conditions |
| title_full | Correlation between Antioxidant Activity and the Garcinol Content Released from Fruit Rinds of Endemic Garcinia quaesita Pierre on Different Cooking Conditions |
| title_fullStr | Correlation between Antioxidant Activity and the Garcinol Content Released from Fruit Rinds of Endemic Garcinia quaesita Pierre on Different Cooking Conditions |
| title_full_unstemmed | Correlation between Antioxidant Activity and the Garcinol Content Released from Fruit Rinds of Endemic Garcinia quaesita Pierre on Different Cooking Conditions |
| title_short | Correlation between Antioxidant Activity and the Garcinol Content Released from Fruit Rinds of Endemic Garcinia quaesita Pierre on Different Cooking Conditions |
| title_sort | correlation between antioxidant activity and the garcinol content released from fruit rinds of endemic garcinia quaesita pierre on different cooking conditions |
| url | http://dx.doi.org/10.1155/2020/7389714 |
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