The study investigated the anti-inflammatory activity of the hydro methanolic extract of six leafy vegetables, namely Cassia auriculata, Passiflora edulis, Sesbania grandiflora, Olax zeylanica, Gymnema lactiferum, and Centella asiatica. The anti-inflammatory activity of methanolic extracts of leafy vegetables was evaluated using four in vitro-based assays: hemolysis inhibition, proteinase inhibition, protein denaturation inhibition, and lipoxygenase inhibition. Results showed that the percent inhibition of hemolysis from these leaf extracts (25–100 µg/mL dry weight basis (DW)) was within the range from 5.4% to 14.9%, and the leaves of P. edulis and O. zeylanica showed a significantly higher (p < 0.05) inhibition levels. Percent inhibition of protein denaturation of these leafy types was within the range of 36.0–61.0%, and the leaf extract of C. auriculata has exhibited a significantly higher (p < 0.05) inhibition level. Proteinase inhibitory activity of these leaf extracts was within the range of 20.2–25.9%. The lipoxygenase inhibition was within the range of 3.7–36.0%, and the leaf extract of G. lactiferum showed an improved ability to inhibit lipoxygenase activity. In conclusion, results revealed that all the studied leaves possess anti-inflammatory properties at different levels, and this could be due to the differences in the composition and concentration of bioactive compounds.

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Green leafy vegetables available in Sri Lanka have not been fully exploited though they are stipulated to be rich sources of natural antioxidant. This study examined the antioxidant properties of thirty four edible green leafy vegetables popular in Sri Lanka. Methanolic extracts of leafy vegetables were analyzed for total phenolic, carotene and chlorophyll content and were evaluated for total antioxidant capacity, reducing power, lipid peroxidation and DPPH radical scavenging assays. The results indicated that these leafy vegetables have remarkable variations in their antioxidant activities. Among the plant materials screened for their antioxidant properties, Sesbania grandiflora, Cassia auriculata, Murraya koenigii Spreng, Passiflora edulis, Gymnema lactiferum and Olax zeylanica, showed high carotene content, antioxidant activities and polyphenolics compared to other leaf varieties tested. A good correlation was observed between antioxidant assays and polyphenolics of the leafy vegetables.

A study was done to analyse the change in swelling power (SP) and the water soluble index (WSI) of native starches obtained from five different cultivars of sweet potatoes (swp 1 (Wariyapola red), swp 3 (Wariyapola white), swp 4 (Pallepola variety), swp 5 (Malaysian variety), and swp 7 (CARI 273)) commonly consumed in Sri Lanka. Extracted starch from fresh roots, two to three days after harvesting has been modified using 20%, 25%, and 30% moisture levels and heated at 85 ∘ C and 120 ∘ C for 6 hours and determined the SP and WSI. Results were subjected to general linear model, and analysis of variance (ANOVA) was carried out by using MINITAB version 14. Overall results showed a significantly high level ( < 0.05) of SP and WSI in all the cultivars of moisture-temperature treated starches than their native starch. Correlation analysis showed an effect on SP with the variation in the cultivar, temperature, and moisture; temperature combination and moisture alone had no significant effect. Significantly high levels of swelling power ( > 0.05) were observed in 20%-85 ∘ C, and 30%-120 ∘ C and the highest amount of swelling in the modified starch than its native form was observed in swp 7 cultivar. Results revealed a nonlinear relationship in the WSI with the cultivar type, moisture level, and the lower moisture-temperature combinations but higher temperature-moisture combinations had a significant effect. SP and WSI had a slight positive linear relationship according to analysis. Based on the results, a significantly high level of swelling and water solubility of native starches of different cultivars of sweet potatoes can be achieved by changing the moisture content to 30% and heating at 120 ∘ C for 6 hours.

The physicochemical properties of eight popular Sri Lankan rice varieties (Bg 300, Bg 352, Bg 403, Bg 94-1, Ld 356, Bw 272-6b, At 405 and At 306) and the quality characteristics of noodles made from these varieties of rice were investigated. The physicochemical properties investigated were amylose content (AC), crude protein, fat content, starch properties and amylograph pasting properties. Rice noodles were prepared by gelatinization of dough made with rice flour followed by cold extrusion. Rice noodle samples were evaluated for cooking loss, swelling ratio, tensile strength, extensibility, elastic recovery, firmness and sensory properties. AC of rice varieties ranged from 18.65±1.19% in At 405 to 30.43±0.20 % in Bg 94-1. Swelling volume and swelling power were significantly different (p<0.05) among the rice varieties tested. Amylograph pasting properties of rice varieties showed a significant (p<0.05) variation for all the pasting parameters. Cooking loss was high in At 405 (19.17±3.50), and low in Bg 403 (9.19±0.33). Tensile strength was significantly high for Bg 352 (16.7±3.4 g) and it was significantly low for At 405 (8.0±1.7 g). Overall acceptability of rice noodles prepared from At 405 had the significantly lower score and rice noodles from Bg 300 had a significantly higher value. The physicochemical and amylograph pasting properties of rice varieties had a significant influence on the cooking, textural and sensory properties of rice noodles. Amylose content showed significant negative correlation with cooking loss (r =-0.802, p<0.001) and significant positive correlation with swelling ratio (r = 0.809, p<0.001) of noodles. Amylose content showed positive significant correlation with tensile strength, extensibility and elastic recovery at p<0.05. Rice noodles made from local rice varieties with high amylose content showed desirable quality characteristics.