Antioxidant Capacity and Total Phenolic Content of Fresh, Oven-Dried and Stir-Fried Tamarind Leaves

Lee Leng,Norawanis Abdul Razak,Khor Yee,Abdul Shaari,Nuramira Nadzri

doi:10.12944/crnfsj.5.3.13

Lee Leng, Norawanis Abdul Razak + Show 3 more

Open Access

https://doi.org/10.12944/crnfsj.5.3.13

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Abstract

The aim of this study was to compare the antioxidant capacity and total phenolic content as well as the chemical groups of fresh, oven-dried and stir-fried tamarind (Tamarindus indica L.) leaves. Methanol was used for extraction of fresh, oven-dried and stir-fried tamarind leaves. The stir-fried leaves were prepared using medium heat for 10 minutes prior to extraction and chemical analysis while dried leaves were obtained by oven drying at 60°C for 3 hours. The stir-fried leaves had significantly highest total phenolic content (TPC) (139.87 mg/g) and percentage DPPH radical-scavenging inhibition (69.92%) while the fresh leaves had the lowest TPC (39.31 mg/g) and antioxidant capacity (16.46%). The FTIR spectral data suggest that the heat treatment increased the amine groups as well as the antioxidant capacity of the tamarind leaves. To increase the antioxidant capacity, the tamarind leaves should be prepared in a stir-frying process.

Highlights

Tamarind (Tamarindus indica L.) is a tropical tree used primarily for its fruits as a seasoning, spice and medicine beverage
This suggests the consumption of stir-fried tamarind leaves extract can provide phenolic content to promote health
Our results show the increase total phenolic contents in tamarind leaves when heat was applied to the samples

Summary

Introduction

Tamarind (Tamarindus indica L.) is a tropical tree used primarily for its fruits as a seasoning, spice and medicine beverage. It has edible leaves rich in fat, fiber, vitamins, proteins and flavonoids[1]. Tamarinds leaves have a high content of polyphenols and are employed as antimicrobial agents[2]. The air-dried tamarind leaves had phenolic content 50 mg GAE/g dried weight and achieved as high as. Polyphenolic compounds are the main phytochemical compounds for the antioxidant capacity in herbs[3,4]. Higher total phenolic content contribute to higher total antioxidant capacity. Sufficient amounts of antioxidants are vital to limit the buildup of free radicals and oxidative damage in the body

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