Tamarind Fruit Research Articles

Properties of lignocellulose tamarind fruit fibers

AbstractUntreated and alkali‐treated fibers from tamarind fruits were analyzed with Fourier transform infrared, chemical, X‐ray, and thermogravimetric methods. The morphology of the fibers before and after the alkali treatment was studied with scanning electron microscopy. The tensile properties of these fibers before and after the alkali treatment were also studied. The Fourier transform infrared and chemical analyses indicated lowering of the hemicellulose content by the alkali treatment of the fibers. The tensile modulus increased with the alkali treatment. X‐ray diffraction revealed an increase in the crystallinity of the fibers with the alkali treatment. The thermal stability of the fibers increased slightly with the alkali treatment. © 2008 Wiley Periodicals, Inc. J Appl Polym Sci, 2008

Development of chitosan‐coated liposomes for sustained delivery of tamarind fruit pulp’s extract to the skin

In this study, chitosan-coated liposomes were developed. To entrap lyophilized tamarind extract containing alpha-hydroxy acids (AHAs) together with tartaric acid, the reverse phase evaporation method was used to obtain well-formed liposomes loaded with the extract. The highest entrapment efficiency of 68.3 +/- 3.0% into the liposomes was obtained with liposomes consisting of phosphatidylcholine and cholesterol in a molar ratio of 2 : 1 after the extrusion process. The average particle size of the prepared liposomes was 158 +/- 26 nm showing a negative zeta potential of -6 mV. For the preparation of the chitosan-coated liposomes, two selected independent parameters were varied: chitosan concentrations of 0.1, 0.5 and 1.0% w/v and volumes of the chitosan solutions of 1, 2 and 3 mL, to study the effects of such parameters on the entrapment efficiency of the extract-loaded liposomes. Variation in the volumes of the chitosan solution did not affect the entrapment efficiency of the liposomes. However, the entrapment efficiency of the AHAs in the chitosan-coated liposomes significantly increased with increasing chitosan concentrations. The size of the chitosan-coated liposomes was in the range of 200-300 nm with a positive zeta potential in the range of 6-29 mV. An in vitro release study using dialysis technique was performed to evaluate the release profile of the tartaric acid from the chitosan-coated liposomes. The obtained results showed the effect of the chitosan-coated liposomes on the lower release rate and on the amount of tartaric acid in comparison with that of the uncoated liposomes. The study in an in vitro skin cell model indicated that the developed system could enhance the potential of tamarind's AHAs on the stimulation of human keratinocyte proliferation being two-fold higher than the solution of the tamarind extract.

Studies on the Removal of Rhodamine B and Malachite Green from Aqueous Solutions by Activated Carbon

Activated carbon prepared from tamarind fruit shells by direct carbonization was used for the removal of rhodamine B and malachite green dyes from aqueous solutions. Adsorption studies were performed by varying such parameters as dye concentration, pH of the dye solution, time and temperature. The equilibrium adsorption data obtained were used to calculate the Freundlich, Langmuir and Redlich‐Peterson isotherm parameters. Increase in pH of the solution pH resulted in increased adsorption of both the dyes. Kinetic studies indicate that the pseudo‐second order model can be used for describing the dynamics of the sorption processes. Film diffusion of the dyes was the rate determining step at low dye concentrations while diffusion of dyes through the pores the carbon particles determined the overall uptake at high concentrations. Thermodynamic parameters of the endothermic sorptions were evaluated using van’t Hoff equation. Desorption studies with acids were also performed in order to regenerate the used carbons.

Biosorption of Rhodamine B and Malachite green from aqueous solutions by Tamarindus indica fruit shells

The removal of rhodamine B and malachite green from aqueous solutions was studied in batch adsorption systems using Tamarindus Indica fruit shells as sorbents. The well known Freundlich, Langmuir and Redlich-Peterson isotherm equations were applied to the equilibrium sorption data obtained. The sorption dynamics were found to obey the pseudo-second order rate equation and particle diffusions appear to control the overall rates. Increase of both pH and temperature resulted in increased sorption and the thermodynamic parameters like ΔG, ΔH and ΔS were evaluated.

A comparison of salivary pH in sympatric wild lemurs (Lemur catta and Propithecus verreauxi) at Beza Mahafaly Special Reserve, Madagascar

Chemical deterioration of teeth is common among modern humans, and has been suggested for some extinct primates. Dental erosion caused by acidic foods may also obscure microwear signals of mechanical food properties. Ring-tailed lemurs at the Beza Mahafaly Special Reserve (BMSR), Madagascar, display frequent severe tooth wear and subsequent tooth loss. In contrast, sympatric Verreaux's sifaka display far less tooth wear and infrequent tooth loss, despite both species regularly consuming acidic tamarind fruit. We investigated the potential impact of dietary acidity on tooth wear, collecting data on salivary pH from both species, as well as salivary pH from ring-tailed lemurs at Tsimanampesotse National Park, Madagascar. We also collected salivary pH data from ring-tailed lemurs at the Indianapolis Zoo, none of which had eaten for at least 12 hr before data collection. Mean salivary pH for the BMSR ring-tailed lemurs (8.098, n=41, SD=0.550) was significantly more alkaline than Verreaux's sifaka (7.481, n=26, SD=0.458). The mean salivary pH of BMSR (8.098) and Tsimanampesotse (8.080, n=25, SD=0.746) ring-tailed lemurs did not differ significantly. Salivary pH for the Indianapolis Zoo sample (8.125, n=16, SD=0.289) did not differ significantly from either the BMSR or Tsimanampesotse ring-tailed lemurs, but was significantly more alkaline than the BMSR Verreaux's sifaka sample. Regardless of the time between feeding and collection of pH data (from several minutes to nearly 1 hr), salivary pH for each wild lemur was above the "critical" pH of 5.5, below which enamel demineralization occurs. Thus, the high pH of lemur saliva suggests a strong buffering capacity, indicating the impact of acidic foods on dental wear is short-lived, likely having a limited effect. However, tannins in tamarind fruit may increase friction between teeth, thereby increasing attrition and wear in lemurs. These data also suggest that salivary pH varies between lemur species, corresponding to broad dietary categories.

Antioxidants in some Ugandan fruits

AbstractSeveral studies indicate that a plant‐based diet protects against the development of some serious diseases. It is assumed that the antioxidant content in food is an important reason for this protection. Dietary plants contain several hundred antioxidants, many of which are believed to act in a synergistic way to protect the body against oxidative stress. Berries, fruits, spices and some nuts have proved to be excellent sources of antioxidants. In this preliminary study, many fruits and some seeds from Ugandan plants have been analysed for total antioxidant activity using the FRAP (Ferric reducing ability of plasma) assay. Our results demonstrate that there is a large variation in antioxidant activity between the samples analysed. The plants with highest activity in decreasing order were found to be: African black olive (Canarium sweinfurthii), pomegranate, guava, java plum (Syzygium cuminii), sweet banana, tamarind, mango, orange and passion fruits, with antioxidant values in the range of 47.25 to 0.77 mmol per 100 g fresh weight. We believe that increased awareness of antioxidant activity in food and resulting change in food intake can be of importance for an improved health situation.

Thermodynamics and kinetics of adsorption of Cu(II) from aqueous solutions onto a new cation exchanger derived from tamarind fruit shell

A novel cation exchanger (TFS-CE) having carboxylate functionality was prepared through graft copolymerization of hydroxyethylmethacrylate onto tamarind fruit shell (TFS) in the presence of N,N′-methylenebisacrylamide as a cross-linking agent using K2S2O8/Na2S2O3 initiator system, followed by functionalisation. The TFS-CE was used for the removal of Cu(II) from aqueous solutions. At fixed solid/solution ratio the various factors affecting adsorption such as pH, initial concentration, contact time, and temperature were investigated. Kinetic experiments showed that the amount of Cu(II) adsorbed increased with increase in Cu(II) concentration and equilibrium was attained at 1h. The kinetics of adsorption follows pseudo-second-order model and the rate constant increases with increase in temperature indicating endothermic nature of adsorption. The Arrhenius and Eyring equations were used to obtain the kinetic parameters such as activation energy (Ea) and enthalpy (ΔH#), entropy (ΔS#) and free energy (ΔG#) of activation for the adsorption process. The value of Ea for adsorption was found to be 10.84kJ·mol−1 and the adsorption involves diffusion controlled process. The equilibrium data were well fitted to the Langmuir isotherm. The maximum adsorption capacity for Cu(II) was 64·10mg·g−1 at T=303K. The thermodynamic parameters such as changes in free energy (ΔG∘), enthalpy (ΔH∘), and entropy (ΔS∘) were derived to predict the nature of adsorption process. The isosteric heat of adsorption increases with increase in surface loading indicating some lateral interactions between the adsorbed metal ions.

Cleansing lotion containing tamarind fruit pulp extract. II. Study of cumulative irritation effects in human

Cleansing lotion containing extract of tamarind fruit pulp was developed to provide skin a lighter effect. Skin irritation may occur due to keratolytic effect of alpha-hydroxyl acids (AHA) in the tamarind fruit pulp extract. To assess the cumulative irritation effect of cleansing lotion containing tamarind fruit extract with 2% (w/w) tartaric acid on human skin compared with placebo product and de-ionized water. The study design was a single-blinded, randomized side of arm, and controlled study. Three samples, including test product, placebo product, and de-ionized water, were repeatedly applied on the inner forearm of 15 healthy females (aged 28.3 +/- 3.1 years) for 30 min daily for 5 days under semi-occlusive patch. Skin irritation was measured by using visual scoring and instruments such as Tewameter and Mexameter. All measurements were done before application of samples every day from day 1 until day 5. Final measurements were done after the last application for 3 days (day 8). The results obtained from the visual scoring scale indicated no irritation signs and symptoms of test product. Mean differences of transepidermal water loss and erythema values between test product and de-ionized water and between test and placebo products were not statistically significant (P > 0.05). These findings indicate a preliminary safety evidence of our developed cleansing lotion containing the natural AHAs and can be used as cumulative evidence for supporting the future home use study of this product in human.

Biosorption of hexavalent chromium using tamarind (Tamarindus indica) fruit shell-a comparative study

The adsorption of chromium (VI) ions from aqueous solutions has been investigated on crude tamarind fruit shell, HCl treated and Oxalic acid treated shells at room temperatures. The biosorbents are characterized by FT-IR, EDXRF and porosimetry. The biosorption experiments are conducted through batch system. The influence of different experimental parameters such as pH, effect of initial metal ion concentration and effect of dosage of adsorbent on biosorption are evaluated. The adsorption followed first order kinetics. The data are fitted well to Langmuir and Freundlich isotherm models. A comparison is drawn on the extent of biosorption between untreated and treated forms of the tamarind shells. Due to their outstanding adsorption capacities, tamarind shells are excellent sorbents for the removal of chromium ions.

Control of oenological products: discrimination between different botanical sources of L‐tartaric acid by isotope ratio mass spectrometry

Following previous studies on counterfeit of wines with synthetic ingredients, the possibility of frauds by natural external L-tartaric acid has also been investigated. The aim of this research was to map the stable isotope ratios of L-tartaric acid coming from botanical species containing large amounts of this compound: grape and tamarind. Samples of L-tartaric acid were extracted from the pulp of tamarind fruits originating from several countries and from grape must. delta(13)C and delta(18)O were measured for all samples. Additional delta(2)H measurements were performed as a complementary analysis to help discrimination of the botanical origin. Different isotopic patterns were observed for the different botanical origins. The multivariate statistical analysis of the data shows clear discrimination among the different botanical and synthetic sources. This approach could be a complementary tool for the control of L-tartaric acid used in oenology.

Synergistic effect of Pongamia pinnata bark and Tamarindus indica fruit extract against aflatoxin producing fungi i.e. Aspergillus jlavus

Aflatoxin is the most toxic of many naturally occuring toxins produced by fungi. Aspergillus flavus and Aspergit­ lus parasiticus are the major casual organisms. These co-exist and grow on almost all crops. Pongamia pinnata (Karanj) and Tamarindus indica (Imli) and other tree species producing non edible oil were screened for their. possible antifungal activity. Methanolic fraction were assayed to control the fungi and significant reduction in fungus growth was observed when applied synergistically than the individual plant extract.It was found that Combination of both extract were more effective than the individual extract when tested alone i.e 62%' inhibition of fungal growth as comapared to Pongamia bark alone (33.20%) and Tamarindus indica alone (34.12%).

Effect of the extract of the tamarind ( Tamarindus indica) fruit on the complement system: Studies in vitro and in hamsters submitted to a cholesterol-enriched diet

This work evaluated a crude hydroalcoholic extract (ExT) from the pulp of the tamarind ( Tamarindus indica) fruit as a source of compounds active on the complement system (CS) in vitro. ExT, previously characterized by other authors, had time and concentration dependent effects on the lytic activity of the CS. The activity of 0.8 mg/mL of the extract on the classical/lectin pathways (CP/LP) increased after 30 min of pre-incubation, while that of the alternative pathway (AP) decreased after 15 min at 1 mg/mL. Since the CS is a mediator of inflammation, studies were also made in vivo, taking advantage of a model of hypercholesterolemia in hamsters to investigate the role of CS in the phase preceding the inflammatory process of atherosclerosis. Hamsters submitted to a diet rich in cholesterol showed increased lytic activity of the CP/LP and AP after 45 days. The activity levels of C2 and factor B components on respectively, classical/lectin and alternative pathways of the CS also increased. Early events cooperating to trigger the process of atherosclerotic lesions are not completely understood, and these alterations of complement may participate in these events. When treatment with a diet rich in cholesterol was associated to the furnishing of ExT, evaluation of complement components and complement lytic activity showed values similar to those of the controls, showing that treatment with ExT blocked the increase of complement activity caused by the cholesterol-rich diet. By itself, ExT had no effect on the complement system in vivo. ExT activity on the CS may be of interest for therapy and research purposes.

Desenvolvimento de frutos e sementes de tamarindo

O objetivo deste trabalho foi avaliar as mudanças físicas e fisiológicas ocorridas durante o desenvolvimento de frutos e sementes de tamarindo. Foram selecionadas árvores de um pomar localizado na Escola Agrotécnica Federal de Sousa-PB, com 50% das inflorescências em antese, cujos ramos, contendo flores abertas, foram marcados, e as colheitas realizadas aos 20; 40; 70; 100; 130; 160; 190; 220; 250; 270 e 280 dias após a antese. A cada colheita, os frutos e as sementes foram submetidos às seguintes avaliações: comprimento, largura e espessura dos frutos e sementes (cm); massa da matéria seca dos frutos e sementes (g); teor de água das sementes (%); teste de germinação (%). As plantas de tamarindo levaram aproximadamente 280 dias após a antese para completar o ciclo desde a floração até a colheita, período representado pelo crescimento, maturação e o amadurecimento dos frutos. O crescimento dos frutos de tamarindo pode ser descrito por um modelo sigmoidal simples. A maturação fisiológica dos frutos de tamarindo ocorreu no período entre 270 e 280 dias após a antese, coincidindo com o desprendimento natural da planta-mãe e a maturação das sementes, aos 277 dias após a antese.

Severe wear and tooth loss in wild ring-tailed lemurs ( Lemur catta): A function of feeding ecology, dental structure, and individual life history

The ring-tailed lemurs at Beza Mahafaly Special Reserve, Madagascar, exhibit a high frequency of severe wear and antemortem tooth loss. As part of a long-term study, we collected dental data on 83 living adult ring-tailed lemurs during 2003 and 2004. Among these individuals, 192 teeth were scored as absent. The most frequently missing tooth position is M1 (24%). As M1 is the first tooth to erupt, its high frequency of absence (primarily a result of wear) is not remarkable. However, the remaining pattern of tooth loss does not correlate with the sequence of eruption. We suggest that this pattern is a function of 1) feeding ecology, as hard, tough tamarind fruit is a key fallback food of ring-tailed lemurs living in gallery forests; 2) food processing, as tamarind fruit is primarily processed in the P3–M1 region of the mouth; and 3) tooth structure, as ring-tailed lemurs possess thin dental enamel. The incongruity between thin enamel and use of a hard, tough fallback food suggests that ring-tailed lemurs living in riverine gallery forests may rely on resources not used in the past. When comparing dental health in the same individuals ( n = 50) between 2003 and 2004, we found that individual tooth loss can show a rapid increase over the span of one year, increasing by as much as 20%. Despite this rapid loss, individuals are able to survive, sometimes benefiting from unintentional assistance from conspecifics, from which partially processed tamarind fruit is obtained. Although less frequent in this population, these longitudinal data also illustrate that ring-tailed lemurs lose teeth due to damage and disease, similar to other nonhuman primates. The relationship between tooth loss, feeding ecology, dental structure, and individual life history in this population has implications for interpreting behavior based on tooth loss in the hominid fossil record.

Physico-chemical changes in velvet tamarind (<i>Dialium guineense</i> Wild) during fruit development and ripening

Some physical and chemical changes in velvet tamarind (Dialium guineense wild) fruits during development (5th to 11th week), maturation (11th to 13th week) and ripening (13th to 17th week) were studied. The properties investigated during these periods included pod weight, pod diameter, percent fruit portions, sugar and acid composition of the velvet tamarind pulp. Steady changes were recorded in both physical and chemical properties at different stages of fruit development. The single pod weight and diameter increased from mean values of 0.35g and 0.57cm at the 5th week to values of 0.61g and 1.39cm respectively at ripening. The fruit portions maintained steady proportions of about 40%, 37% and 21% for shell, pulp and seed respectively. The values for percent carbohydrate, ethanol soluble sugars and total soluble solids increased significantly (p>0.05) throughout the period of the study, from the 5th week values of 5.80%, 5.30% and 6.25°Brix to values of 35.92%, 29.21%, and 40.01°Brix respectively at ripening (17th week). The sugars identified were glucose, fructose, maltose and sucrose. The titratable acidity increased gradually at first from a value of 1.09% at the 5th week to 3.85% at the 11th week. It then decreased to a value of 3.67% at the 13th week before it rose to a final value to 4.50% at ripening (17th week). The acids identified were tartaric, citric, malic and ascorbic acids. It was observed that the peak period for most acids, sugars and other soluble solids (which are important for the desired flavour of the fruit) is the 17th week. Keywords: velvet tamarind, fruit, development, Rrpening, acids, sugars, maturityNigerian Food Journal Vol. 23 2005: 133-138

Development of hydrogel patch for controlled release of alpha‐hydroxy acid contained in tamarind fruit pulp extract

Synopsis The aim of this study was to develop hydrogel patch using crosslinked chitosan-starch as polymeric matrix for controlling the release of the natural alpha-hydroxy acid (AHA) contained in the extract of tamarind's fruit pulp. The chitosan (MW 100 000) was blended with corn, tapioca or rice starch in various ratios and then crosslinked with glutaraldehyde. The physical characteristics, mechanical resistance, bio-adhesion property and surface morphology of the prepared hydrogel patches with and without the extract were investigated. The release patterns of the hydrogel patches containing the extract were investigated by measuring the amount of tartaric acid, a major AHA present in the tamarind's fruit pulp extract, accumulated in the receptor medium of the vertical diffusion cell at various time intervals over a period of 6 h. The results indicated that the formulations of chitosan : corn starch 4.5 : 0.5 with glutaraldehyde 0.02% w/w (C(4.5)C(0.5)G(0.02)) or 0.04% w/w (C(4.5)C(0.5)G(0.04)), chitosan : tapioca starch 4.5 : 0.5 with glutaraldehyde 0.04% w/w (C(4.5)T(0.5)G(0.04)) or 0.05% w/w (C(4.5)T(0.5)G(0.05)), and chitosan : rice starch 4.5 : 0.5 with glutaraldehyde 0.04% w/w (C(4.5)R(0.5)G(0.04)) and chitosan : rice starch 4.0 : 1.0 with glutaraldehyde 0.03% w/w (C(4.0)R(1.0)G(0.03)) provided the flexible and elastic patches with good bio-adhesive property. The tensile strength values ranged from 5 to15 N mm(-2) and the elasticity ranged from 30 to 60%. The addition of the extract in these formulations significantly increased the tensile strength values of the obtained patches. The patch of C(4.0)R(1.0)G(0.03) formulation containing the extract showed relatively highest porosity, corresponding to its highest amount (12.02 +/- 0.33 mg) and rate (0.452 +/- 0.012 mg mm(-2) min(-1/2)) of tartaric acid released. The amounts of tartaric acid released from the developed hydrogel patches were proportional to a square root of time (Higuchi's model), particularly the release from C(4.0)R(1.0)G(0.03) (R(2), 0.9978 +/- 0.0020) and C(4.5)R(0.5)G(0.04) (R(2), 0.9961 +/- 0.0024) patches.

Optimal group size and seasonal stress in ring-tailed lemurs (Lemur catta)

Adaptive explanations for social grouping assume that there are fitness consequences associated with group size, and individuals maintain membership in groups of favorable size to maximize fitness. Here I examine fecal cortisol concentrations as a hormonal measure of stress to assess the relative well-being of Lemur catta in groups of different size and in seasons of normal and low tamarind fruit availability. I test the hypotheses that there is an optimal group size at which cortisol is lowest and that optimal group size changes in food-scarce conditions. I collected 799 fecal samples from 87 individuals in seven free-ranging L. catta groups at Berenty Reserve, Madagascar, over a 1-year period (August 1999–July 2000) and determined fecal cortisol concentrations using a radioimmunoassay. Expressing these as residuals from monthly population means to control for temporal fluctuations in cortisol concentration, I calculated mean fecal cortisol levels for each animal in seasons of normal and low tamarind fruit abundance and over the entire year. Overall, females exhibited lowest mean cortisol levels in groups of intermediate size, suggesting that there are benefits to maintaining membership in these groups. Females in groups that were atypically large or small for their habitat type had higher mean cortisol levels than typical groups. Cortisol levels increased in food-scarce conditions for larger groups, suggesting that intergroup competitive advantages do not outweigh intragroup feeding competition at this time. Group size may be optimized for long-term average conditions, and short-term stresses may intermittently alter the costs associated with group size.

Tamarind seed powder and palm kernel cake: two novel agro residues for the production of tannase under solid state fermentation by Aspergillus niger ATCC 16620

Palm kernel cake (PKC), the residue obtained after extraction of palm oil from oil palm seeds and tamarind seed powder (TSP) obtained after removing the fruit pulp from tamarind fruit pod were tested for the production of tannase under solid-state fermentation (SSF) using Aspergillus niger ATCC 16620. The fungal strain was grown on the substrates without any pretreatment. In PKC medium, a maximum enzyme yield of 13.03 IU/g dry substrate (gds) was obtained when SSF was carried out at 30 °C, 53.5% initial substrate moisture, 33 × 10 9 spores/5 g substrate inoculum size and 5% tannic acid as additional carbon source after 96 h of fermentation. In TSP medium, maximum tannase yield of 6.44 IU/gds was obtained at 30 °C, 65.75% initial substrate moisture, 11 × 10 9 spores/5 g substrate inoculum, 1% glycerol as additional carbon source and 1% potassium nitrate as additional nitrogen source after 120 h of fermentation. Results from the study are promising for the economic utilization and value addition of these important agro residues, which are abundantly available in many tropical and subtropical countries.

Volatile Components of Tamarind (Tamarindus indica L.) Grown in Cuba

Volatile components of tamarind fruits grown in Cuba were isolated by simultaneous steam distillation/solvent extraction. The fruit pulp had approximately 3 mg/kg of total volatile compounds. Eighty-one constituents were identified, from which 2-phenylacetaldehyde, 2-furfural and hexadecanoic acid were the major compounds.

Effect of Tamarindus indica. L on the bioavailability of ibuprofen in healthy human volunteers.

The influence of Tamarindus indica L fruit extract incorporated in a traditional meal on the bioavailability of Ibuprofen tablets 400 mg dose when given concurrently was studied in 6 healthy human volunteers. There was a statistically significant increase in the plasma levels of Ibuprofen and its metabolites hydroxy-ibuprofen and carboxy-ibuprofen respectively, when the meal containing Tamarindus indica fruit extract was administered with the ibuprofen tablets than when taken under fasting state or with the meal without the fruit extract. The C(max), AUC(0-6 hr) and Ka for ibuprofen increased from 38 +/- 0.70 microg/ml to 42 +/- 0.98 microg/ml (p > 0.05); and 28.03 +/- 2.40 microg/ml x hr to 56.51 +/- 0.16 microg/ml x hr (p < 0.05) and 1.048 +/- 0.02hr(-1) to 2.781 +/- 0.11 hr(-1) (p < 0.05) respectively. There was no change in the t(max) (120.00 +/- 0.43m) but there was a decrease in the k(el) from 0.63 +/- 0.20 hr(-1) to 0.46 +/- 0.11 hr(-1) (p<0.05). Similarly the C(max), AUC(0-6 h) and Ka for hydroxy-ibuprofen rose from 43 +/- 0.76 microg/ml to 45 +/- 0.16 microg/ml (p < 0.05); 39.04 +/- 2.30 microg/ml x hr to 59.49 +/- 2.39 microg/ml.hr in (p < 0.05) and 1.498 +/- 0.79hr(-1) to 3.442 +/- 0.23 hr(-1) (p < 0.05) respectively; while the C(max), AUC(0-6 h) and Ka for carboxy-ibuprofen rose from 48 +/- 0.7 microg/ml to 51 +/- 0.16 microg/ml (p < 0.05); 41.972 +/- 0.68 microg/ml x hr to 63.948 +/- 0.12 microg/ml x hr (p < 0.05) and 1.649 +/- 0.08 hr(-1) to 4.187 +/- 0.42 hr(-1) (p < 0.05) respectively. The study has indicated that Tamarindus indica L. fruit extract significantly increased the bioavailability of Ibuprofen.