Tamarind Pulp Research Articles

Physical and Structural Properties of Spray Dried Tamarind (Tamarindus indica L.) Pulp Extract Powder with Encapsulating Hydrocolloids

This work investigated the effect of different carriers on the powder properties during spray drying of tamarind pulp extract. A pilot-scale spray dryer was used for the spray drying process. Maltodextrin 21DE, gum acacia, and a combination of both maltodextrin/gum acacia were used as drying agents. Tamarind pulp extract was spray dried at different conditions with inlet temperatures of 150–180°C, outlet temperature of 80–110°C and 11–14°Brix. Optimization for different carriers was initially done based on the yield of spray dried powder. The three best tamarind pulp extract powders were chosen from three different carriers. Physical and structural parameters were analyzed for the three best powders. The results revealed that the best powder on the basis of physical and structural properties was obtained at the 155°C inlet temperature, 100°C outlet temperature, 12°Brix, and tamarind pulp extract-maltodextrin ratio 70:30.

Trans- and cis-urocanic acid, biogenic amine and amino acid contents in ikan pekasam (fermented fish) produced from Javanese carp (Puntius gonionotus) and black tilapia (Oreochromis mossambicus)

Ikan pekasam is a fermented fish product produced in Malaysia and is usually made from freshwater fish with ground roasted uncooked rice as the main source of carbohydrate. In this study, the amino acid, biogenic amine, and trans- and cis-urocanic acid (UCA) contents of fifteen commercial samples of Ikan pekasam made from Javanese carp and black tilapia, that had undergone either natural or acid-assisted fermentation, were quantified. The latter includes either tamarind (Tamarindus indica) pulp or dried slices of Garcinia atroviridis fruit in the fermentation process. Results showed that there are no significant differences in most of the biogenic amines including histamine, while there are significant differences in total UCA content, and trans- and cis-UCA contents between the two samples. Differences in the amino acid contents were largely fish-dependent.

English

Twenty one (21) traditional food plants recognized as medicinal by communities in Kamuli and Gulu districts in Uganda were identified and analyzed for their phytochemical content and antioxidant activity. The total phenolic content (2.6 ± 0.1 to 184.2 ± 6.4 mg GAE gDW-1) and flavonoid content (0.3 ± 0.1 to 162.2 ± 3.5 mg CE gDW-1) as well as antioxidant activity (0.1 ± 0.1 to 57.8 ± 0.5 mg VCE gDW-1) varied widely among the food plants. The seeds of Tamarindus indica L. and leaves of Ipomea eriocarpa R.Br., Corchorus trilocularis L., Ocimum suave L., Corchorus olitorius L., Acalypha bipartita Mull.Arg., and Hibiscus acetosella Welw. ex Hiern showed the highest phenolic contents and antioxidant activities. Juice prepared from tamarind pulp alone or mixed with tamarind seed powder (0.5, 1 and 3%) and analyzed for sensory acceptability, phenolic content and anti-oxidant activity were found to be highly acceptable, recording an overall hedonic acceptability scores of 7.40 ± 0.4, 6.65 ± 0.3, 7.01 ± 0.1 and 5.34 ± 0.2, respectively on a nine-point scale for juice containing 0, 0.5, 1 and 3% seed powder. Incorporation of tamarind seed powder into tamarind pulp juice resulted in a dose dependent increase in antioxidant activity from 8.5 ± 0.2 mg VCE 100 ml-1 for the control to 12.05 ± 0.3, 15.33 ± 0.7 and 17.22 ± 0.7 mg VCE 100 ml-1 for tamarind juice containing 0.5, 1 and 3% seed powder, respectively. A similar trend was recorded for the total phenolic and flavonoids. Key words: Medicinal foods, nutraceuticals, antioxidant activity, phenolics, flavonoids.

Osmotic dehydration tamarind pulp (Tamarindus indica L.): influence of temperature and concentration

Industrial osmotic food dehydration improves the quality of horticultural products and increases its stability. In this study the kinetics of osmotic dehydration of tamarind pulp (Tamarindus indica L.) was evaluated based on the index of effectiveness and the influence of temperature and solution concentration on the process was determined. The experimentally water loss and weight loss and the gain of solids during osmotic dehydration within hypertonic sucrose solutions of 30, 40 and 60°Brix, and temperatures of 29 and 50°C was studied. The results showed that the higher the solution concentration and temperature, a higher water loss (53.9%), weight (53.9%) and solid gain (0,008%) was produced.

Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder

The aim of the present research was to investigate the effect of carrier type and its addition rate on physical and microstructural properties of spray dried tamarind pulp powder. A tall type laboratory scale spray dryer was employed for spray drying process and maltodextrin-DE 20, gum arabic and whey protein concentrate were used as carrier agents. All the carrier agents showed improvement in product recovery on increasing their concentration in feed material, with whey protein concentrate giving a higher product recovery of 76.23%. Color properties and moisture content of the powder samples were significantly affected by the carrier type and its addition rate, with moisture content ranging from 3.65 to 7.11%. Bulk density and hygroscopicity of the powders decreased with increase in concentration of the carrier agent in the feed material and powders with WPC showed lower values of hygroscopicity. Dispersibility of the powders ranged from 68.08 to 79.63, which is within the desired range. Microstructural analysis of TPPs revealed powder particles of various sizes and shapes (spherical, irregular and shrunk).

Standardization of Recipes for Tamarind Paste and Squash

An attempt was made to use tamarind pulp for preparation of paste and squash. Changes in the chemical constituents during storage at ambient temperature were studied. Results showed that in the stored products, TSS, titratable acidity and sugar content increased, whereas, the amount of ascorbic acid decreased. Better quality of paste was prepared from 100g paste + 20g salt with 10ml oil + 20mg BHA, followed by 100g paste + 15g salt with 10ml oil + 20mg BHA. Squash with 30% juice, 50% TSS, 1% acidity and 0.5% salt was superior to the other recipes. Both tamarind paste and squash retained their characteristic colour, aroma, taste and were microbiologically safe up to 3 months of storage at room temperature.

Nutritional composition of tamarind (Tamarindus indicaL.) from the Cerrado of Minas Gerais, Brazil

Abstract – Introduction . The Cerrado is a Brazilian biome that has a large plant heterogeneity. Among the fruit species of the Cerrado, the tamarind stands out due to its economic potential and use in human feeding. Our study evaluated the physical and physicochemical characteristics, and occurrence and content of vitamin C, carotenoids, vitamin E and folates in tamarind (Tamarindus indica L.) from the Cerrado of Minas Gerais, Brazil. Materials and methods . The length, diameter, mass and fruit yield of tamarind were evaluated. Titratable acidity was determined by volumetric neutralization, pH by potentiometry, soluble solids by refractometry, moisture using an oven, ash using a muffle furnace, protein by the micro-Kjeldhal method, total dietary fiber by the gravimetric non-enzymatic method, and lipids with a Soxhlet extractor. Vitamin C and carotenoids were analyzed by HPLC-DAD, and vitamin E and folates by HPLC with fluorescence detection. Results and discussion . Tamarind pulp is composed mainly of carbohydrates (50.07 g·100 g–1) and moisture (35.29 g·100 g–1); it can be considered a good source of dietary fiber (4.13 g·100 g–1). The pH, titratable acidity and soluble solids are 2.95, 18.52 g tartaric acid·100 g–1 and 44.00 °Brix, respectively. Contents of vitamin C (4.79 mg·100 g–1) and folates (59.35 µg·100 g–1) in the tamarind are higher than those observed in traditional fruits. However, the fruit presents low vitamin E content (108.78 µg·100 g–1). Conclusion . The tamarind stands out due to its nutritional value, being a good source of vitamin C and dietary fiber, and an excellent source of folates.

Amino Acid Composition of Tamarind Fruit Growing Wild in Oyo Town

Tamarind ( Tamarindus indica L.) fruit grows wild in some parts of the savannah region of Nigeria. The fruit is grossly underutilised in Nigeria, despite its invaluable contribution to the food security and economy of some Asian countries. The amino acid composition of tamarind pulp was determined using amino acid analyser. Tamarind pulp was found to contain both essential and non-essential amino acids. Tamarind pulp could supply 53.8 %, 52.8 %, and 87.6 % of total essential, total sulphur and total aromatic amino acids respectively (FAO/WHO/UNU standard).

Ekstraksi dan Purifikasi Senyawa Antibakteri dari Daging Buah Asam Jawa (Tamarindus indica L.)

Tamarind has bioactive compounds that can exhibit antimicrobial activities but further information about its specific compounds and the antibacterial activity changes between crude extract and isolate had not been repoted yet. Crude extract of tamarind pulp in this experiment was tested for phytochemical compounds and antibacterial activity (MIC and MBC). In order to isolate and identify antibacterial compounds, column chromatography, thin layer chromatography (TLC), and gas chromatography (GC-MS) were applied. Mobile phase for column chromatography was ethyl acetate:ethanol in 100:0 until 0:100 ratio. The maximum wavelengths for all fractions were scanned and all concentrated fractions used for antibacterial activity test. The result showed the best inhibition zone came from FD-2 fraction (2 nd fraction of ethyl acetate:ethanol = 70:30 ratio). FD-2 fraction had MIC 1.18% and MBC 4.70% for Pseudomonas sp. , MIC 0.54% and MBC 2.16% for Listeria monocytogenes . Its activity was smaller than the crude extract that had MIC 0.65% and MBC 2.61% for Pseudomonas sp. , MIC 0.46% and MBC 1.85% for Listeria monocytogenes . For the next step, FD-2 fraction was separated using thin layer chromatography. The best single spot was given by ethyl acetate:ethanol = 0:1 with the maximum wavelength 368 nm; 458.5 nm; and 550 nm. Fraction was identified with GC-MS resulted antibacterial compounds such as hexadecanoic acid methyl ester, 11-octadecenoic acid methyl ester, 9-octadecenoic acid, eicosanioc acid, stigmasterol, and gamma-sitosterol.

Influence of Tamarind Pulp on pharmacodynamics and pharmacokinetics of Gliclazide in Rats/Rabbits

The study was hypothesized to evaluate the safety of gliclazide therapy in the presence of Tamarind pulp (TP) in rats and rabbits. Studies in rats and rabbits were conducted with oral doses of gliclazide, Tamarind and their combination. Blood samples were analyzed for blood glucose by GOD/POD method and serum gliclazide levels by HPLC method. TP alone reduced blood glucose levels in rats/rabbits and has slightly altered the hypoglycaemic effect of gliclazide when administered together. The serum gliclazide levels were reduced significantly and pharmacokinetic parameters of gliclazide were altered significantly in presence of TP, but did not result in the significant change in blood glucose levels, indicating the reduction in the absorption of TP itself along with absorption of gliclazide. The decrease in the pharmacokinetic parameters like AUC, Cmax, Ka, Cl and increase in the T1/2 indicate the decrease in the absorption and elimination of gliclazide, which might be due to laxative property of TP. The increase in Vd might be due to presence of salt in the TP as preservative. The decrease in the elimination of gliclazide might be due to decreased serum levels, resulted from decreased absorption and increased distribution. The decrease in the serum levels of gliclazide did not result in decreased activity of gliclazide, since TP itself found to produce hypoglycaemia. In conclusion, the combination might be safe with respect to its hypoglycaemic effect, but care should be taken when gliclazide is administered with multiple doses of TP in a clinical situation.

Comparative Analysis of Proximate, Minerals and Functional Properties of Tamarindus indica pulp and Ziziphusspina christi Fruit and Seed

Proximate and mineral analysis, carbohydrate composition, functional properties and anti-nutritional factors of Tamarindus indica (L.) and Ziziphus spina christi seed and fruit were determined using standard methods. Ziziphus spina christi seed was found to be rich in protein (24.07%) than Tamarindus indica pulp (7.64%) and Ziziphus spina christi fruit (8.23%). The crude fat content of all the samples, Tamarindus indica pulp (1.03%), Ziziphus spina christi fruit (1.94%), Ziziphus spina christi seed (1.24%) were low. High carbohydrate values, 56.00%, 58.02% and 35.25% were obtained for Tamarindus indica pulp and Ziziphus spina christi fruit and seed respectively. Meanwhile, the functional properties of Ziziphus spina christi fruit was relatively higher than the seed and Tamarindus indica pulp. Values obtained for dextrose, fructose, maltose and other sugars showed that they all contain an appreciable amount of sugar. The antinutritional factors depicted that they all contained low amount of oxalate, tannic acid, phytin phosphorus except the phytic acid, 5.74, 6.56, and 8.24 (mg/100g for Tamarindus indica pulp and Ziziphus spina christi fruit and seed respectively. The mineral analysis showed that the Ca Mg, and Fe contents of these samples were relatively high with Ziziphus spina christi seed having the highest value of Fe (58.53 mg/100g) compared with Tamarindus indica pulp (27.36 mg/100g) Ziziphus spina christi (39.96 mg/100g). The results generally indicated that T.indica pulp and Ziziphus spina christi fruit and seed were good sources of protein, mineral and energy foods and can be used in food formulation.

Studies on Standardization of Enzyme Concentration and Process for Extraction of Tamarind Pulp, Variety Ajanta

The tamarind of Ajanta variety was used for the study. The experiment was conducted to standardize the concentration of enzyme i.e. Biotropicase L and the process for extraction of tamarind pulp and evaluate their chemical qualities. Four methods of extraction i.e. hot enzymatic, cold enzymatic, hot and cold extraction were used for extraction of pulp. Hot enzymatic extraction method gave the highest recovery of pulp but for suitability and availability of enzyme hot extraction method (flesh: water, 1:2, heating at 70°C for 10 minutes and soaking for 6 hours) was used for extraction of pulp from tamarind flesh. Among the different extraction methods the hot enzymatic extraction method yielded the highest pulp 92.4 per cent at 0.5 per cent concentration of enzyme in Ajanta while 1.5 per cent concentration of enzyme was given the highest recovery of pulp in case of Thailand and local market tamarind respectively than the cold enzymatic extraction method, Hot and cold extraction methods. Moreover the TSS of the extracted pulp was also higher in the hot enzymatic extraction method proved the Ajanta variety to be most promising sweet tamarind suitable for processing in to different commercial value added products.

Color Changes of Tamarind (Tamarindus indica L.) Pulp During Fruit Development, Ripening, and Storage

Tamarind (Tamarindus indica L.) is a member of the dicotyledonous family Leguminosae. The fruit pulp has a pleasant acid taste and rich aroma, and thus, it is used as the chief souring agent for curries, sauces, and certain beverages. The unripe fruit pulp is green in color, while the ripe pulp is light brownish red. In storage, the brown pulp turns slowly to deep brown and finally black in color. In the present study, the cause of color changes during developmental stage, as well as during storage of tamarind pulp was investigated. Tamarind pulp in unripe condition (green pod) shows polyphenol oxidase activity up to 105 days of maturity of the fruit or until it ripens. Thereafter due to ripening there is a marked increase of reducing sugars and available lysine leading to Maillard reaction. This inhibits enzymatic browning in the ripe pulp during subsequent storage.

Nutritional Composition of Liquid and Spray-dried Juices of Tamarind and Roselle

Objective: This study was therefore undertaken to produce the spray-dried powders from the whole juices of the two plants and to comparatively evaluate the nutritional value of the powders and whole juices with a view to enhancing their utilization in Nigeria. Materials and Methods: Roselle (Hibiscus sabdariiffa) and Tamarind (Tamarindus indica) juices were extracted from the calyces and tamarind pulp respectively. Parts of the extracted juices were spray dried while the remaining parts were preserved as whole juices. The juices and powders were then analyzed for the nutritive composition and compared. The effects of the spray-drying on nutritional composition were evaluated. Results: The results indicated a significant decrease (P < 0.05) in the spray dried powders of both Roselle and Tamarind for the values of total carbohydrates, crude protein and lipids, phosphorus, vitamins C and A. Elemental analysis shows that sodium, magnesium and calcium were relatively stable to spray-drying, while potassium decreased in the spray-dried sample of Tamarin but not in the Roselle. Conversely, the level of iron in the spray-dried powders of Tamarind and Roselle increased by 20 percent and 27 percent respectively. Although, the process of spray-drying led to some nutrient losses in both tamarind and Roselle powders, the effect was not significantly adverse (P > 0.05). The micro nutrients notably vitamins C and A, iron and calcium usually sourced from beverages were not adversely affected. Conclusion: Spray-drying process can be employed to preserve these two juices at commercial level for wider and greater utilization of their products. Keywords: Roselle (Hibiscus sabdariiffa), Tamarind (Tamarindus indica), spray-drying, nutritive value, micronutrients, Recommended Dietary Allowance (RDA)

Comparative analyses of phytochemicals and antimicrobial properties of extracts of wild Tamarindus indica pulps

Tamarindus indica L. (Tamarind), an underutilised fruit tree which belongs to the Leguminosae family, grows wild in the savannah region of Nigeria. T. indica pulp was obtained from 19 towns of the 20 savannah states of Nigeria. The methanol and hexane crude extracts obtained from it pulps were evaluated in vitro to determine their inhibition activities on human pathogenic microorganisms made up of five bacteria and three fungi. All the bacterial strains were sensitive to both extracts at concentrations ranging from 25 to 125 mg/ml, using the agar broth cup diffusion procedure. Only the hexane extract exhibited intrinsic antifungal properties on Penicillium species. Preliminary phytochemical screening of both extracts indicated the presence of alkaloids and tannins. Both the antimicrobial and phytochemical properties of the extracts of the pulp varied for locations of the tamarind. Natural products present in tamarind pulp have potential of being used as agents for animals and/or plants protector against pathogenic microorganisms.

Phytochemical Screening and Antibacterial Activity of Tamarindus Indica Pulp Extract*

Phytochemical Screening and Antibacterial Activity of Tamarindus Indica Pulp Extract*

PHENOLIC COMPOUND CONTENT, ANTIOXIDANT AND RADICAL-SCAVENGING PROPERTIES OF METHANOLIC EXTRACTS FROM THE SEED COAT OF CERTAIN THAI TAMARIND CULTIVARS

Methanolic extracts from the seed coats of five major tamarinds (Srichomphu, Sithong-nak, Sithong-bao, Priao-yak and Khanti) cultivated in Thailand were investigated for their content of phenolic compounds and their antioxidative properties. Antioxidative properties were evaluated by various different methods: scavenging effect on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical, anti-lipid peroxidation and reducing power assay. The phenolic compound contents were determined by spectrophotometric methods. Extract of Priao-yak with the highest tannin content showed the strongest reducing power, while extract of Khanti with the highest proanthocyanidin content revealed high scavenging ability on both DPPH and hydroxyl radicals. Stronger antioxidative activity measured by most assays was noted for the extract of Sithong-bao with a high content of total phenols, proanthocyanidin and tannins. The results suggest that specific phenolic constituents in the extract could be responsible for the different antioxidant properties observed in different cultivars. Furthermore, seed coat extract of Sithong-bao may be a potential source of natural antioxidant to be developed into nutraceuticals. PRACTICAL APPLICATIONS Components of Tamarindus indica L., a tree indigenous to India and South-East Asia, have long been used as a spice, food component and traditional medicine. According To traditional medicine, the tamarind pulp is used as a digestive, carminative, laxative, expectorant and blood tonic; the seeds are used as an anthelmintic, antidiarrheal and emetic. In addition, the seed coat is used to treat burns and aid wound healing as well as as an antidysenteric. Recent studies have demonstrated polyphenolic constituents with more potent antioxidant and anti-inflammatory activities of T. indica seed coat extract. Therefore, seed coat extracts of T. indica have economic potential for development into health promotion products as well as natural preservatives to increase the shelf life of food by preventing lipid peroxidation.

A RAPID IN VITRO METHOD FOR THE EVALUATION OF CANDIDATE REPELLENTS AGAINST LEPTOTROMBIDIUM CHIGGERS

Tamarind pulp has long been medically used as mild laxative. There are many cultivars of Tamarindus indica L., in Thailand. This study, tamarind cultivars with laxative activity was identified. Sequence of rbcL gene of each cultivar was used to correlate with chemical contents in tamarind pulps. Fruits and leaves of sweet-tamarind cultivars, “Srichomphu” and “Khanti”, and sour-tamarind “Priao-yak” were collected from Phetchabun province. Gene rbcL of “Srichomphu” and “Khanti” composed of 1,428 bp, where only part in rbcL gene 1,398 bp of “Priao-yak” was sequenced. The sequence of 1,368 bp in rbcL gene of all three cultivars were analyzed and compared with rbcL gene of T. indica (accession no.Z70160), there were 24 base-substitutions, and dendrogram was constructed using UPGMA method. Sweet-tamarind,“Srichomphu” and “Khanti”, belonging to Group I whereas sour-tamarind “Priao-yak” belonging to Group II. Organic acids, laxative active component, were determined by HPLC. The major organic acids in tamarind were tartaric, malic, citric, and oxalic acids. Tartaric acid content in each tamarind cultivar was significantly different (p 0.05), however, these values were significantly different from those of sour-tamarind “Priao-yak”. Carbohydrate, reducing sugar, protein, and fiber contents in each tamarind cultivar were significantly different. Ash contents in sweet-tamarind, “Srichomphu” and “Khanti”, were not significantly different, but those values were higher (p<0.05) than that of sour-tamarind “Priao-yak”. Combined molecular and chemical assessments can be used to characterize and identify tamarind cultivars Acknowledgements: Faculty of Pharmaceutical Sciences and Post Graduated Research Fund, Chulalongkorn University.

Desidratação da polpa de tamarindo pelo método de camada de espuma

Objetivou-se, no presente trabalho, estudar a cinética de secagem da polpa de tamarindo pelo método de camada de espuma (foam-mat), a 50, 60, 70 e 80 ºC, e avaliar o efeito dessas temperaturas no teor de ácido ascórbico, acidez total titulável e na cor, expressa pelo parâmetro luminosidade (L*) matiz (hº). Para a representação dos dados experimentais da secagem, três modelos matemáticos de camada fina foram aplicados adotando-se como critérios de seleção o coeficiente de determinação (R²) e o desvio quadrático médio (DQM). De acordo com os resultados obtidos, tem-se que a temperatura é um fator determinante no processo de desidratação e que o modelo de Midilli e Kucuk foi o que melhor representa o comportamento das curvas de desidratação. Os melhores resultados para o teor de ácido ascórbico, acidez titulável e cor foram obtidos para as temperaturas de 60 e 70 ºC.

Phytochemical Screening and Antibacterial Activity of Tamarindus Indica Pulp Extract

Phytochemical Screening and Antibacterial Activity of Tamarindus Indica Pulp Extract