Phytochemical characteristics and antibacterial activity of selected Sri Lankan herbal porridges

Abstract

Porridges based on rice varieties are common Sri Lankan dietary remedies since early days. This study was conducted to evaluate the biological activity of herbal porridges based on selected Sri Lankan traditional rice varieties. In this study, four rice porridges of Madathawalu (MWP), Kalu Heenati (KHP), Mixed porridge with Sudu heenati, Goda heenati, Masuran, Dik wee (1:1:1:1) (MXP) and Special traditional porridge (STP) were prepared. Methanolic extracts of these four porridges were subjected to phytochemical analysis and determination of antibacterial activity. Some phytochemicals including phenols, flavonoids, alkaloids, steroids, terpenoids, saponins, glycosides, anthocyanins and xanthoproteins were identified in all four porridge extracts. The porridge extracts showed antimicrobial activity against food borne pathogens (both gram positive Staphylococcus aureus and gram negative Pseudomonas aeruginosa and Escherichia coli), which are the most commonly identified causes of bacterial skin and soft tissue infections. In conclusion, the Sri Lankan traditional rice based porridges are rich in phytochemicals and they possess antibacterial activity.