Assessment of Antioxidant Properties of Tamarind Fruit Pulp and its Effect on Storage Stability of African Bread Fruit Seed dhal and Flour

Ugwuona, Fabian U.; Onweluzo, J.C.

doi:10.1016/s0189-7241(15)30075-8

Cited by 7 publications

(2 citation statements)

References 17 publications

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“…Although a good correlation has been recognized between antioxidant capacity and ferric reducing potential of the extract, the radical scavenging and ferric reducing potentials were relatively low when compared with that of the standard. This is in agreement with Atawodi et al 80 and Reis et al 81 indicating that extracts of T. indica displayed high antioxidant activities and Ugwuona and Onweluzo 82 reported that Tamarind pulp possesses high antioxidant activities at elevated extraction temperature. Many reports have shown strong interdependence between antioxidant activities, phenolic and flavonoid content of plant extracts 83 , 84 , a strong positive correlation was also noticed between the total phenolic (r = 0.9912, p ˃ 0.05) and antioxidant activities evaluated by DPPH (r = 0.8938, p ˂ 0.05) and FRAP (r = 0.9808, p ˂ 0.05) assays.…”

Section: Discussionsupporting

confidence: 91%

Bioactive compounds, antibacterial and antioxidant activities of methanol extract of Tamarindus indica Linn.

Fagbemi

Aina

Adeoye-Isijola

et al. 2022

Sci Rep

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Tamarindus indica is one of the tropical medicinal plants that has been attributed curative potential of numerous diseases by many rural dwellers. This study was designed to evaluate the antioxidant, antibacterial activities and also to determine the various chemical constituents responsible for its pharmacological activities. The methanol extract of Tamarindus indica fruit pulp was analyzed by Gas Chromatography/Mass Spectrometer to determine the volatile compounds present. The antioxidant activities were performed using DPPH and FRAP method and the antibacterial activity was tested against some common pathogens by macro broth dilution method. The GCMS analysis shows the presence of 37 compounds, out of which 14 had their peak area percentages ≥ 1% and only two compounds had no reported pharmacological activities. Most of the bioactive compounds including 5-Hydroxymethylfurfural (31.06%)-3-O-Methyl-d-glucose (16.31%), 1,6-anhydro-β-D-Glucopyranose (9.95%), 5-methyl-Furancarboxaldehyde (3.2%), Triethylenediamine (1.17%), 1-(2-furanyl)-1-Propcanone (2.18%), Methyl 2-furoate (3.14%), Levoglucosenone (3.21%), methyl ester-Hepta-2,4-dienoic acid, (8.85%), 2,3-dihydro-3,5-dihydrox-4H-Pyran-4-one (3.4%), O-α-D-glucopyranosyl-(1.fwdarw.3)-β-D-fructofuranosyl-α-D-Glucopyranoside (2.18%), n-Hexadecanoic acid (1.38%), 2-Heptanol, acetate (1.29%), 5-[(5-methyl-2-fur-2-Furancarboxaldehyde (1.08%), 3-Methyl-2-furoic acid (1.05%) and cis-Vaccenic acid (2.85%)have been reported with different activities such as antibacterial, antifungal, antitubercular, anticancer, antioxidant and other prophylactic activities. The extract demonstrated inhibitory potential against all tested pathogen. However, Plesiomonas shigellosis ATCC 15903 and Bacillus pumillus ATCC 14884 are more sensitive with the MIC of 0.22 and 0.44 mg/ml respectively. The antioxidant activity was relatively low due to the low phenolic content of the extract. This shows that there is a strong correlation between antioxidant activities and phenolic content. GC–MS analysis revealed the presence of bioactive phytoconstituents with various biological activities and this justifies the rationale behind its usage as a curative therapy by many local dwellers.

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Section: Discussionsupporting

confidence: 91%

Bioactive compounds, antibacterial and antioxidant activities of methanol extract of Tamarindus indica Linn.

Fagbemi

Aina

Adeoye-Isijola

et al. 2022

Sci Rep

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“…The organoleptic properties of tamarind fruit ( Tamarindus indica ) are well accepted around the world, with presence in more than 53 countries in all continents (El‐Siddig et al., ). Tamarind has important nutritional properties, such as contribution of essential amino acids (Glew et al., ), antioxidant activity from polyphenolic compounds (Siddhuraju, ; Ugwuona & Onweluzo, ), and high levels of minerals, such as K, Ca, Mg, and P (Khanzada et al., ). Its pulp has been employed for several industrial applications (Leakey, ; Zhao, Yang, & Li, ) and contains sugars, pectin, proteins, fiber, and cellulosic materials (Obulesu & Bhattacharya, ).…”

Section: Introductionmentioning

confidence: 99%

Dielectric Properties of Beverages (Tamarind and Green) Relevant to Microwave‐Assisted Pasteurization

González-Monroy

Kataria

Olvera‐Cervantes

et al. 2018

Journal of Food Science

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Green reduction of graphene oxide using phytochemicals extracted from Pomelo Grandis and Tamarindus indica and its supercapacitor applications

Panicker

Sahu

2021

J Mater Sci: Mater Electron

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Assessment of Antioxidant Properties of Tamarind Fruit Pulp and its Effect on Storage Stability of African Bread Fruit Seed dhal and Flour

Cited by 7 publications

References 17 publications

Bioactive compounds, antibacterial and antioxidant activities of methanol extract of Tamarindus indica Linn.

Bioactive compounds, antibacterial and antioxidant activities of methanol extract of Tamarindus indica Linn.

Dielectric Properties of Beverages (Tamarind and Green) Relevant to Microwave‐Assisted Pasteurization

Green reduction of graphene oxide using phytochemicals extracted from Pomelo Grandis and Tamarindus indica and its supercapacitor applications

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