Fifteen Sri Lankan traditional sweetmeats (Hendi kewum, Beraliya kewum, Naran
kewum, Athirasa, Mung kewum, Aasmi, Kokis, Undu walalu, Welithalapa, Bedihaalpiti
aggala, Dodol, Aluwa, Thala guli, Kurahan helapa and Pusnambu) were investigated for
antioxidant potential (AP) by 2,2-diphenyl-1- picrylhydrazyl assay (DPPH), 2,2-azinobis-3-ethylbenzothiazoline-6-sulphonic acid (ABTS) assay and Ferrous reducing
antioxidant power assay (FRAP). Total phenolic content (TPC) and total flavonoid
content (TFC) of sweetmeats were determined by using colorimetric assays. Lyophilized
sweetmeats (1:10) were used to prepare 80% methanolic extractions at room temperature
for 24 hours for all the assays. Helapa was further investigated for the changes in AP with
the changes of ingredients utilized in different regions of Sri Lanka
Accordingly, Helapa
prepared with 100% finger millet flour, finger millet+rice flour, Shorea megistophylla
(sin. Beraliya) flour+rice flour, Vateria copallifera (sin. Hal) flour+rice flour, Madhuca
longifolia (sin. Mee) flour+rice flour was studied. Results revealed that, among
sweetmeats examined for AP, Naran Kewum showed the significantly highest AP
(1595.7±0.03 µg/mL TE) by FRAP assay and Helapa showed the highest radical
scavenging activity for DPPH (564.8± 0.02 µg/mL TE) and ABTS (553.2±0.01 µg/mL
TE) assays .
Naran Kewum showed the significantly highest TPC (293.44
GAE/100 g) and TFC (237.8±0.34 QE/100g). In addition, rice flour mixed with Shorea
megistophylla flour in preparation of Helapa had the highest TPC (316.9±0.28 GAE/100
g), the highest radical scavenging activity for DPPH (541.6±0.67 µg/mL TE) and ABTS
(502.6±0.21 µg/mL TE) assays (p<0.05) with compared to other ingredients added
Helapa. These AP may be due to stable polyphenolics at high temperatures and newly
formulated molecules by Maillard reaction. It is apparent that, Sri Lankan traditional
sweetmeats had significant AP which are related with positive health benefits.
