Nutritional Composition, in vitro Antioxidant Activity and Artemia salina L. Lethality of Pulp and Seed of Tamarindus indica L. Extracts
- Author:
Khairunnuur FA
;
Zulkhairi A
;
Azrina A
;
Moklas MAM
;
Khairullizam S
;
Zamree MS
;
Shahidan MA
- Publication Type:Journal Article
- From:
Malaysian Journal of Nutrition
2009;15(1):65-75
- CountryMalaysia
- Language:English
-
Abstract:
This study was designed to examine the nutritional composition, antioxidant activity
and medium lethal concentration (LC50 value) of Tamarindus indica L. pulp and seed
extracts in vitro. The extraction was set at 40°C, 60°C and 100°C for 12 hours, 6 hours
and 15 minutes respectively to determine the optimum extraction parameter whereas
the anti-oxidant activity of the extracts was measured using iron (III) reduction (FRAP)
assay. Total phenolic content (TPC) of the extracts was estimated as gallic acid
equivalent by Folin-Ciocalteau method. Toxicity potential of the extract was assessed
in vitro by Artemia salina lethality test both in seed and pulp samples. The results showed
that tamarind seed contained a higher percentage of carbohydrate, protein, fat and
energy (15%, 82%, 95% and 33.13% respectively) than the pulp. On the other hand, the
pulp demonstrated a high moisture (51.1%) and ash (34.84%) content than the seed. For
the mineral analysis, tamarind seed contained higher Ca and C (1.0% and 50.73%
respectively) than the pulp (0.27% and 40.40% respectively). No heavy metals were
detected in both samples. Seed extracted at 60°C/6 hours and 100°C/15 minutes showed
the highest TPC value and were significantly different (p<0.05) than the seed extracted
at 40°C/12 hours. Anti-oxidant activity is positively correlated to the TPC value of the
extracts (R=0.991). The pulp and seed extracted at 100°C/15 minutes showed the highest
FRAP value among its groups (216.17 ± 14.06 μmol (Fe)/g and 659.74 ± 16.40 μmol (Fe)/
g respectively). This study indicates that tamarind pulp and seed extracts possess
beneficial antioxidant properties and the optimum extraction parameter is 100°C for 15
minutes. In Artemia salina lethality test, tamarind pulp caused significant mortality of
the crustacean larvae with LC50 in the range of 26-28 μL/mL. Tamarind seed were not
toxic to Artemia salina since the LC50 of the extracts was higher than 1000 μL/mL.
- Full text:W020150713323717991871.pdf
