Tamarind Fruit Pulp Research Articles

Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant

Study of Physico-chemical and Storage Qualities of “AWARA” Produced from Soymilk Using Tamarind Fruit Pulp Extract Used as Coagulant

Antihyperlipidemic Activity of Tamarind (Tamarindus indica) Extract on the Lipid Profile of Albino Rats

Tamarind are widely used as antioxidants, anti-diabetes, anti-hyperlipidemia, and anti-cholesterolemia. The aim of this research is to analyze the anti-hyperlipidemic activity of extracts of tamarind fruit pulp, seeds and leaves on the lipid profile of rats. Experimental research was designed with 20 male rats divided Control (C), Tamarind leaves (TL), Tamarind fruit pulp (TF), and Tamarind seeds (TS) extracts, each 500 mg/kg of body weight. All of the groups were given standard feed and induced with lard at 3 ml/rat/day for 14 days. On day 15, the rats were continued to be induced with lard and were given extracts according to each group for 2 weeks. The data obtained such as rats’ body weight, level of cholesterol, HDL (high-density lipoprotein), LDL (low-density lipoprotein), triglycerides (TG) and Malondialdehyde (MDA) were analyzed using anova (P<0.05) and the Duncan Multiple Range Test (DMRT). The results showed that each extract had a significant effect on cholesterol, HDL and MDA levels but not on body weight, LDL and triglycerides. Levels of MDA in the group with the extract were significantly lower than the control. Tamarind pulp, seeds and leaf extracts show antihyperlipidemic activity by reducing cholesterol and HDL levels. This can be the basis for using parts of the tamarind plant as a supplement for the community to maintain fat levels.

Quantitative Phytochemistry and Neuro- histological Effect of Tamarindus indica Fruit Pulp Aqueous Extract on Traumatic Brain Injury in Albino Rats

Tamarindus indica has numerous therapeutic benefits. Its therapeutic effects have been reported in some neurodegenerative conditions like Alzheimer's disease in rats. This study evaluated quantitative phytochemistry and effect of tamarind fruit pulp extract in traumatic brain injury (TBI) - induced neurobehavioral and histological changes in rats. Six groups of five rats each were used for this study. Groups I, II, III, and IV were treated with tamarind fruit pulp extract at doses of 100, 200, 400, and 800 mg/kg, orally, after being induced with TBI. Rats in group V were traumatized but not treated (TNT), while rats in group VI were not traumatized and were not treated (NTNT). The administration of treatment commenced 30 minutes after the occurrence of traumatic brain injury (TBI) and persisted for 21 consecutive days. The fruit was extracted using water, while HPLC quantified the phytochemicals. Neurological severity scores and novel object discrimination tests were carried out. The histological appearance of the brain tissue was also evaluated. The tamarind fruit pulp extract showed the characteristic peaks of rutin flavonoids, caffeic acids and tannic acids in the HPLC analysis. Tamarind fruit pulp extract improved neurological scores and memory function in the treated groups compared to group V, which did not show improvement. Histological results showed few lesions in the treated groups, while in the TNT group, massive and diffused lesions were observed. This study has shown that Tamarindus indica fruit contains neuro-therapeutic substances which may benefit TBI patients by improving their neurological and memory function.

A Tamarind Local Variety from Garoua, Cameroon: Physicochemical Characterization, Fruit Pulp Fermentation and Extraction of Tartaric Acid from the Fruit Pulp Winery Waste

Objective: Tamarind is known for the tart taste that is characteristic of Tartaric acid. The fruit pulp is in high demand in both the domestic and industrial settings due to its high food value. It contains fatty acids, vitamins, roughage, phytosterols and many other phytochemicals necessary for good health. To the best of our knowledge, very little has been reported on the processing of this nutritional fruit and the results reported so far show variability as a function of the botanical origin of the plant. No literature exists on the Tamarind variety from Cameroon and no study combining wine production and extraction of Tartaric acid from the waste residue has so far been reported. We are taking this advantage to explore wine fermentation from Tamarind fruit pulp by focusing on the effects of different parameters such as time of treatment for juice extraction, yeast inoculate for wine fermentation and secondary fermentation on wine quality, and to extract Tartaric acid from the winery solid waste residue. Methods: The main fermentation was done at 2°C in 13d and 1w secondary fermentation was done in 1 week. The wine was characterized for alcoholic content, pH, titratable acidity, soluble dry matter and consumer acceptability. The winery solid waste residue (potassium bitartrate precipitate) was used to extract crystalline L-Tartaric acid which was characterized by Fourier transform infrared spectroscopy, melting point and crystallinity by powder X-ray diffraction. Results: The Tamarind pulp wine produced was of acceptable quality. It was clear, sweet, sparkling, smooth and well-flavored. The drink had a pH of 3.04 and an alcohol content of 16%. The Tartaric acid was crystalline, and it reflected all characteristic functional groups of Tartaric acid, with a melting point of 189.8-196.4°C (laboratory grade). Conclusion: It is very possible to couple Tamarind fruit pulp wine production with chemical synthesis of pure crystalline Tartaric acid using solid winery waste from Tamarind fruit pulp. The method used in this study is simple, straightforward, ecofriendly and cost effective.

Characterization, Antioxidant and Antibacterial Potentials of Tamarindus indica L. Fruit Pulp Extract Loaded O/W Nanoemulsions

The main purposes of the current study were to formulate o/w nanoemulsions as a carrier for Tamarindus indica (tamarind) fruit pulp extract and to study the antioxidant and antibacterial potentials of nanoemulsions containing tamarind extract, focusing on cosmetic/hygiene applications. The o/w nanoemulsions using a mixture of Tween 80 and Span 80 as an emulsifier (5%w/w) were prepared by a high pressure homogenization process. Two concentrations of sweet tamarind extract, 3.3 and 6.6%w/w, based on the bioactivity study, were incorporated into the blank nanoemulsions to produce loaded nanoemulsions, F1-3.3TE (3.3%) and F1- 6.6TE (6.6%). As compared with the unloaded nanoemulsion, both tamarind extract loaded nanoemulsions showed reduced pH and significantly increased viscosity. Overall, the loaded nanoemulsions had droplet sizes of approximately 130 nm, zeta potential around -38 mV and polydispersity index (PDI) values less than 0.2. The nanoemulsion F1-3.3TE had better stability (e.g. significantly greater % tartaric acid content and lesser PDI value) than the nanoemulsion F1-6.6TE did. The antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl assay revealed that the nanoemulsions F1-3.3TE and F1-6.6TE had scavenging activities of 81.66 ± 0.77% and 63.80 ± 0.79%, respectively. However, antioxidant activity of these two formulations decreased under stress conditions (heating-cooling cycles). Such incidence did not occur for their antibacterial properties investigated by agar well diffusion technique. The two formulations exhibited inhibition zones of approximately 24.0-27.7 mm against Staphylococcus aureus and Staphylococcus epidermidis, responsible for malodor of underarms. The results suggest the potential of using sweet tamarind pulp extract loaded nanoemulsions as hygiene products.

Evaluation on the effects of Tamarindus Indica L. fruit on body weight and several cardiometabolic risk factors in obese and overweight adult patients: A randomized controlled clinical trial

Background:Animal studies have shown the anti-obesity effects of Tamarindus indica L. (tamarind) fruit pulp. This study aimed to evaluate the weight-reducing effects of T. indica L. fruit as well as its blood pressure- and lipid-lowering effects in a clinical trial.Methods:In a randomized controlled clinical trial, obese and overweight patients were randomly and equally assigned to tamarind and control groups. Both groups were instructed proper diet and maintaining physical activity for 6 weeks. Furthermore, the participants of tamarind group were instructed to consume 10 grams of tamarind fruit pulp twice daily with meals for the same period. Body mass index (BMI), waist circumference, systolic blood pressure (SBP) and diastolic blood pressure (DBP), fasting serum levels of glucose (fasting plasma glucose, FPG), total cholesterol, triglycerides (TG), low-density lipoprotein cholesterol (LDL-C), and high-density lipoprotein cholesterol (HDL-C) were determined and recorded for all patients pre- and post-intervention.Results:Twenty patients in each group completed the study. Tamarind significantly reduced BMI, WC, LDL-C, SBP, and DBP compared to baseline. However, none of these effects were statistically significant compared to control group.Conclusions:Consumption of tamarind fruit pulp with daily dose of 20 g has no significant effects on body weight, waist circumference, serum lipid profile, blood glucose, and blood pressure.

Corrosion inhibition of mild steel in 1 M HCl using Tamarindus indica extract: electrochemical, surface and spectroscopic studies

We report, here, the corrosion inhibition of mild steel specimen in 1 M HCl by tamarind fruit pulp aqueous (TFPA) extract. The inhibition property in the presence of TFPA extract is studied using weight loss, polarization measurement and electrochemical impedance spectroscopy (EIS). The inhibitor efficiency is found to vary from 74% to 88% (weight loss method) with TFPA concentration of 100–600 ppm. The reduction in Tafel slopes shows that TFPA acts as a mixed-type inhibitor. The adsorption of the inhibitor on the metal surface follows Langmuir isotherm. The standard Gibbs free energy of adsorption value of –40 kJ/mol suggests the chemisorption of inhibitor molecules via coordinate bond. AFM results exhibit a decrease in the surface roughness of mild steel, exposed to 1 M HCl from 299 ± 12 to 154 ± 6.6 nm, with increasing concentration of inhibitor from 0 to 600 ppm due to the uniform coverage of inhibitor molecules on the metal surface. X-ray photoelectron spectroscopy de-convoluted high resolution profiles of C 1 s (carbon) for mild steel exposed to 1 M HCl with 600 ppm inhibitor show major peaks corresponding to sp3 C–C/C–H (284.9 eV) and oxygen bondings in C–OH, C=O, COOH with a binding energy of 285.9, 286.9, 288.5 eV, respectively, thereby confirming the adsorption of organic moieties on mild steel surface. Fourier transform infrared spectroscopy further confirms the adsorption of inhibitor molecules on the metal surface. Therefore, tamarind fruit pulp extract is a potential corrosion inhibitor for mild steel, which is cost-effective, green and non-toxic.

FORMULATION AND INVESTIGATION OF ANTIOXIDANT POTENTIAL OF O/W LOTIONS CONTAINING Tamarindus indica L. FRUIT PULP EXTRACT

The fruit pulp extracts of Tamarindus indica have been reported to possess several biological activities, especially antioxidant property which is suitable for cosmetic application. Therefore, the aims of this study were to formulate the tamarind fruit pulp extract loaded lotions (o/w emulsions), and to assess the antioxidant activity of tamarind fruit pulp extract loaded lotions. Initially, tamarind fruit pulp extracts were prepared by a solvent extraction method. The solvents used were water or a mixture of water and ethanol (water: ethanol= 1:1). Afterwards, the obtained tamarind fruit pulp extracts were subjected to lyophilization process. The tamarind fruit pulp extracts were tested for antioxidant activity by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) assay to determine suitable concentrations of the extracts to be incorporated into the lotions, which were 2 and 4%w/w in the current study. Apart from the basic ingredients of the oil phase and water phase, ViscOptima SE (2%w/w) was selected as an emulsifier and a thickener of the formulations. The tamarind fruit pulp extract loaded lotions were characterized for physicochemical property and antioxidant potential. The freshly prepared tamarind fruit pulp extract loaded lotions were light brown with homogeneity and no phase separation was observed after centrifugation at 3,000 rpm for 30 min. They had weak acidic pH (4.4-5.1), considered acceptable for skin application. The loaded formulations (F1, 2%w/w) and F2, 4%w/w)) exhibited significantly higher conductivity values than that of the unloaded formulation (F0) (p<0.05). The formulations behaved as pseudoplastic flows with low viscosity. The DPPH measurement revealed that the formulations F1 and F2 had potential antioxidant activity. In conclusion, topical o/w lotions containing tamarind fruit pulp extract were successfully prepared. They had substantial antioxidant activities. As a result, tamarind fruit pulp extract loaded lotions displayed a potential use in cosmetic formulations, especially antiaging products.

Anti-inflammatory Effect of the Aqueous Fruit Pulp Extract of Tamarindus indica Linn in Lipopolysaccharide-Stimulated Macrophages

Aim: The aim of the present study was to evaluate the effect of the aqueous fruit pulp extract of Tamarind indica Linn on NO production and iNOS expression in LPS stimulated RAW 264.7 macrophages. Material and Method: The efficacy of tamarind extract on nitric oxide production was determined using RAW macrophages. RT - PCR was used to examine the expression of the iNOS gene in activated macrophages. The Statistical analysis for multiple comparisons was evaluated by one way ANOVA followed by the Dunnett’s test when significant differences were detected. The data were considered to be statistically significant at p < 0.001, p < 0.01 and p < 0.05. Results: LPS stimulated RAW macrophages strongly up regulated the iNOS gene expression levels. The iNOS levels were significantly suppressed in the presence of different concentrations of tamarind extract, compared to LPS treatment alone. The tamarind extract also exhibited dose – dependent decrease in the production of NO. The IC50 was found to be 35.69 μg/ml. LPS stimulated group showed 89.61 ± 0.47 % of NO. Conclusion: Nitric oxide production is found to be more in conditions such as periodontitis, oral squamous cell carcinoma and many other diseases. This study could prove the ability of tamarind fruit pulp extract to inhibit the production of nitric oxide and the iNOS gene expression. Hence, Tamarind indica Linn pulp extract may be used as a good anti-inflammatory agent in periodontitis as well as in conditions associated with over production of nitric oxide in different cancers such as oral squamous cell carcinoma.

Evaluation of antioxidant potentials of different solvent-fractions of Dialium indium (African Black velvet tamarind) fruit pulp - in vitro

Plant phytonutrients have been harnessed for their various curative properties both in vitro and in vivo. In this study African black velvet tamarind (ABVT) fruit pulp was evaluated for it antioxidant potentials using chloroform and hexane fractions through different antioxidant parameters. In the results; total phenolic contents quantified in mg GAE/dried sample in chloroform and hexane extracts were; 14.57 ±5.85 and 9.78 ±4.61, total flavonoid contents in chloroform and hexane extracts as; 48.58 ±0.00 and 27.35 ±0.00 while the FRAP (µg AAE.g-1 dried sample) was lower in chloroform (298.10 ±0.00) than hexane extracts (1029.81 ±0.00). More also, ability of varied concentrations of the extracts (with their IC50) to cause inhibition against Fe2+-induced MDA that was determined by TBARS in rat's brain and liver tissue homogenates, Fe2+-chelating ability and other antioxidant assays, showed an appreciable significant (p &lt;0.05) difference. The various antioxidant properties showed by ABVT has indicated that, if the pulp is incorporated in diet, it could serve as an alternative in managing various ROS-induced degenerative ailments as it has been clearly demonstrated in the protection of brain and liver homogenates from Fe2+-induced oxidative stress.

CHEMICAL AND MECHANICAL PROPERTIES OF VELVET TAMARIND FRUIT (DIALIUM GUINEENSE)

Information on chemical properties of fruits is crucial in processing it into different foods. Mechanical properties of fruits determine their susceptibility to mechanical damages that occur during harvest, transportation, and storage; and which eventually lead to a pronounced reduction in commercial value. This study was conducted to investigate the chemical and mechanical properties of unshelled (black), shelled (yellow) and kernel of Dialium guineense fruit. The chemical properties investigated include some proximate and mineral elements. The m echanical properties were bio-yield force, rupture force, deformation at rupture point, deformation ratio at rupture point, compressive strength and total strain energy. The fruit pulp was found to be composed of protein (9.4%), carbohydrate (75%), crude fat (5.2%), crude fibre (4.6%), and ash content (2.4%) at 19% moisture content (wb). The mineral composition of the pulp were sodium (3.2 g/kg), magnesium (2.9 g/kg), phosphorus (0.5 g/kg), calcium (0.5 g/kg), iron (0.1 g/kg), and vitamin C (0.3 g/kg) at a pH of 3.9. L ess force is required to crack the fruit across the length, followed by across the thickness and then across the width. Velvet tamarind ( Dialium guineense ) fruit pulp is a promising source of food and essential minerals due to its nutritional values , hence facilitating its postharvest processing is inevitable . http://dx.doi.org/10.4314/njt.v36i1.30

CHEMICAL AND MECHANICAL PROPERTIES OF VELVET TAMARIND FRUIT (DIALIUM GUINEENSE)

Information on chemical properties of fruits is crucial in processing it into different foods. Mechanical properties of fruits determine their susceptibility to mechanical damages that occur during harvest, transportation, and storage; and which eventually lead to a pronounced reduction in commercial value. This study was conducted to investigate the chemical and mechanical properties of unshelled (black), shelled (yellow) and kernel of Dialium guineense fruit. The chemical properties investigated include some proximate and mineral elements. The mechanical properties were bio-yield force, rupture force, deformation at rupture point, deformation ratio at rupture point, compressive strength and total strain energy. The fruit pulp was found to be composed of protein (9.4%), carbohydrate (75%), crude fat (5.2%), crude fibre (4.6%), and ash content (2.4%) at 19% moisture content (wb). The mineral composition of the pulp were sodium (3.2 g/kg), magnesium (2.9 g/kg), phosphorus (0.5 g/kg), calcium (0.5 g/kg), iron (0.1 g/kg), and vitamin C (0.3 g/kg) at a pH of 3.9. Less force is required to crack the fruit across the length, followed by across the thickness and then across the width. Velvet tamarind (Dialium guineense) fruit pulp is a promising source of food and essential minerals due to its nutritional values, hence facilitating its postharvest processing is inevitable. http://dx.doi.org/10.4314/njt.v36i1.30

The value of tamarind (Tamarindus indica L.) pulp and its potential use in vinegar production

Background: The objectives of this work are to study the physicochemical properties of tamarind fruit pulp for production of vinegar and to evaluate the quality characteristics of the produced vinegar.Methods: Two samples of tamarind were used in this study, sample A from Eastern Sudan and B from Western Sudan. They were analyzed for their physical, chemical composition and minerals content.Results: The acidity (%), total soluble solid, TSS Brix and pH values of tamarinds fruit pulp showed that sample A scored the higher value 28.87%, 42.2 Brix in acidity and TSS, respectively. All proximate analysis parameters determined were significantly different (P≤ 0.05) in the two samples except the ash content. Results showed that tamarind samples contain high amounts of Ca (149.13 – 174.19 mg/100g), in addition to Fe (68.94 – 80.67 mg/100g). The P content of the two samples was very low (3.63 – 9.06 mg/100g). For vinegar production, the fruit pulp was first digested and fermented with Saccharomyces cerevisae, and then acidified with Acetobacteraceti. No significant difference (P ≥0.05) was observed between samples A and B in refractive index, density (g/cm3) and pH between the two samples. After acidification step, the same properties were also estimated, the result were 1.35, 0.95(g/cm3) and 2.05, respectively for sample A, and 1.34, 0.94(g/cm3), 2.18 for, respectively for sample B. Sample B had the higher concentration vinegar (18.14%) compared to sample A (17.18%).Conclusion: tamarind fruit pulp could be recommended for vinegar production.Keywords: Tamarind, Physicochemical properties, Minerals, Vinegar quality.

Agro-ecological region based variations in the antioxidant activity of tamarind (Tamarindus indicaL.) fruit pulp

Tamarind (Tamarindus indica L.) is a tropical seasonal bearing fruit species grown in relatively dry regions in the tropics. Its sweet and aromatic fruit pulp contains polyphenols, influenced by regional and seasonal factors. Therefore this research investigated the variability of antioxidant activity (AOA) and total phenolic content (TPC) of tamarind fruit grown in six different-ecologically dissimilar growing regions. Ethanolic extracts of tamarind fruit pulp were prepared for analysis. Total phenolic content of the tested tamarind samples ranged within 0.77-5.85 mg GAE g-1 fresh weight (FW). Tamarind fruits collected from agro-ecological zone, DL3 (dry and warm region) had the highest TPC, followed by the fruits from IL1 (moderately dry and warm region) (5.39±1.8 mg GAE g-1 [FW]). Antioxidant activity of fruit pulp from relatively drier (low rainfall) regions, IL1 (70.17±9.9 mmol g-1 [FW]) and DL3 (69.18±7.2 mmol g-1 [FW]) were much higher than the other regions. The lowest AOA was found in the fruit samples from DL4 (30.7±1.1 mmol g-1 [FW]) which is geographically distant to DL3 and IL1. Positive correlations could be established between AOA and TPC contents (r=0.92) of the tamarind fruit pulp. Hence the influence of agro-ecological region based environmental conditions on the AOA and its major contributors, polyphenols in tamarind fruit pulp could be established.

Validation of QuEChERS method for organochlorine pesticides analysis in tamarind (Tamarindus indica) products: Peel, fruit and commercial pulp

In this study a citrate-buffered version of QuEChERS (Quick, Easy, Cheap, Effective, Rugged and Safe) method for determination of 14 organochlorine pesticides (OCPs) residues in tamarind peel, fruit and commercial pulp was optimized using gas chromatography (GC) coupled with electron-capture detector (ECD) and confirmation by GC tandem mass spectrometry (GC–MS/MS). Five procedures were tested based on the original QuEChERS method. The best one was achieved with increased time in ultrasonic bath. For the extract clean-up, primary secondary amine (PSA), octadecyl-bonded silica (C18) and magnesium sulphate (MgSO4) were used as sorbents for tamarind fruit and commercial pulp and for peel was also added graphitized carbon black (GCB). The samples mass was optimized according to the best recoveries (1.0 g for peel and fruit; 0.5 g for pulp). The method results showed the matrix-matched calibration curve linearity was r2 > 0.99 for all target analytes in all samples. The overall average recoveries (spiked at 20, 40 and 60 μg kg−1) have been considered satisfactory presenting values between 70 and 115% with RSD of 2–15 % (n = 3) for all analytes, with the exception of HCB (in peel sample). The ranges of limits of detection (LOD) and quantification (LOQ) for OCPs were for peel (LOD: 8.0–21 μg kg−1; LOQ: 27–98 μg kg−1); for fruit (LOD: 4–10 μg kg−1; LOQ: 15–49 μg kg−1) and for commercial pulp (LOD: 2–5 μg kg−1; LOQ: 7–27 μg kg−1). The method was successfully applied in tamarind samples being considered a rapid, sensitive and reliable procedure.

Antioxidant rich diet supplements (Spirulina and tamarind fruit pulp) mitigate hematological disorders in fluoride exposed mice

The effect of antioxidant rich diet supplements of Spirulina and tamarind fruit pulp at 230 mg kg−1 body weight, separately as well as in combination, on various hematological parameters of Swiss albino mice exposed to fluoride for seven days at daily doses of 190 mg kg−1 body weight and for 90 days at daily doses of 94 mg kg−1 body weight is reported. Compared with controls, fluoride exposure decreased erythrocyte (12%–18%), leukocyte (16%) and platelet counts (7%, only for short-term exposure), hemoglobin (2%–17%) and packed cell volume (2%–14%) in Swiss albino mice reared on standard feed but these were altered little in the diet supplement groups. Fluoride exposure decreased lymphocytes in both standard feed (16%–21%) and diet supplement groups (5%–19%, but only after long-term exposure). Fluoride withdrawal led to recovery of the post-treated mice from long-term exposure. Spirulina alone and also in combination with tamarind fruit pulp was found more effective than tamarind alone in reducing hematological disorders in fluoride treated mice.

In vivo biochemical and gene expression analyses of the antioxidant activities and hypocholesterolaemic properties of Tamarindus indica fruit pulp extract.

Background Tamarindus indica (T. indica) is a medicinal plant with many biological activities including anti-diabetic, hypolipidaemic and anti-bacterial activities. A recent study demonstrated the hypolipidaemic effect of T. indica fruit pulp in hamsters. However, the biochemical and molecular mechanisms responsible for these effects have not been fully elucidated. Hence, the aims of this study were to evaluate the antioxidant activities and potential hypocholesterolaemic properties of T. indica, using in vitro and in vivo approaches.Methodology/Principal FindingsThe in vitro study demonstrated that T. indica fruit pulp had significant amount of phenolic (244.9±10.1 mg GAE/extract) and flavonoid (93.9±2.6 mg RE/g extract) content and possessed antioxidant activities. In the in vivo study, hamsters fed with high-cholesterol diet for ten weeks showed elevated serum triglyceride, total cholesterol, HDL-C and LDL-C levels. Administration of T. indica fruit pulp to hypercholesterolaemic hamsters significantly lowered serum triglyceride, total cholesterol and LDL-C levels but had no effect on the HDL-C level. The lipid-lowering effect was accompanied with significant increase in the expression of Apo A1, Abcg5 and LDL receptor genes and significant decrease in the expression of HMG-CoA reductase and Mtp genes. Administration of T. indica fruit pulp to hypercholesterolaemic hamsters also protected against oxidative damage by increasing hepatic antioxidant enzymes, antioxidant activities and preventing hepatic lipid peroxidation.Conclusion/SignificanceIt is postulated that tamarind fruit pulp exerts its hypocholesterolaemic effect by increasing cholesterol efflux, enhancing LDL-C uptake and clearance, suppressing triglyceride accumulation and inhibiting cholesterol biosynthesis. T. indica fruit pulp has potential antioxidative effects and is potentially protective against diet-induced hypercholesterolaemia.

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

This study evaluated the antioxidant activities of tamarind fruit pulp in scavenging 1, 1-diphenyl-2-picryl hydroxyl radical (DPPH) and in suppressing thiobarbituric acid reactive substances (TBARS) formation, as a marker of lipid oxidation, in African breadfruit seed dhal and flour. Water and ethanol extracts of tamarind fruit pulp at different concentrations were used to scavenge DPPH radical. Parboiled (100°C; 15 min) breadfruit seeds were dehulled to seed dhal, oven-dried (50°C; 72 h), and half of the dhal milled into flour. Samples (100 g each) of the seed dhal and flour added and mixed together with aqueous suspensions (0, 1.0, 2.0, 3.0 or 5.0 g per 5 ml water) of tamarind fruit pulp were analysed for TBA values within 4 months of storage at 26 ± 2°C. The water and ethanol extracts scavenged DPPH in a dose-dependent manner. The ethanol extract had IC50 of 38.17 while the water extract had IC50 of 7.32, indicating much higher antioxidant activity of water extract. Tamarind fruit pulp inhibited lipid oxidation in breadfruit seed dhal and flour as evident from the mean thiobarbituric acid (TBA) value which decreased with increasing concentrations of the fruit pulp. Antioxidant activity of the fruit pulp was higher in the flour than in the dhal within 4 months of storage. Both seed dhal and flour treated with tamarind fruit pulp had lower mean TBA values ranging from 2.80 to 4.12 ppm Malonaldehyde as against 4.55 to 4.91 ppm for untreated samples. Tamarind fruit can thus be further studied for possible exploitation as a natural antioxidant for use in food, drug and cosmetic products.

In vivo efficacy of tamarind ( Tamarindus indica) fruit extract on experimental fluoride exposure in rats

The study was undertaken to determine the efficacy of hydro-methanolic (1:1) extract of tamarind ( Tamarindus indica L.) fruit pulp in removing body fluoride burden. Thirty rats were divided into five groups. Keeping no fluoride group as the control, rats of no treatment, low dose, middle dose and high dose groups received sodium fluoride orally at the rate of 200 mg per kg body weight daily for 14 weeks. Rats of low dose, middle dose and high dose group simultaneously received tamarind fruit pulp extract at three doses, viz. 25 (low), 50 (medium) and 100 mg (high) per kg body weight orally, respectively. Fluoride concentration in blood, urine and long bone of experimental rats was monitored to assess the efficacy of the extract. Mean serum fluoride concentration in fluoride exposed rats was 0.145 ± 0.009 and 0.783 ± 0.042 μg/ml on days 0 and 98. In comparison, fluoride concentrations in tamarind treated rats were 0.179 ± 0.021 and 0.633 ± 0.015; 0.179 ± 0.021 and 0.502 ± 0.025 and 0.176 ± 0.021 and 0.498 ± 0.030 μg/ml in low, medium and high dose groups, respectively on day 0 and day 98 of the experiment. There was a significant ( p ⩽ 0.01) increase in urinary fluoride excretion from day 28 onwards. The mean fluoride concentration in long bones of treated rats was significantly lower than the values recorded in fluoride exposed rats. These findings suggest that concomitant use of tamarind fruit pulp extract can reduce fluoride concentration in blood and bone and enhanced urinary excretion, indicating the ameliorative potential of fruits of tamarind in fluoride toxicity.

Phytochemical Detection and in vitro Evaluation of Tamarind Fruit Pulp for Potential Antimicrobial Activity

Phytochemical Detection and in vitro Evaluation of Tamarind Fruit Pulp for Potential Antimicrobial Activity