Investigating the nutritional, antioxidant and antimicrobial properties of Tamarindus indica linn seed and pulp

This study seeks to investigate the nutritional (i.e proximate composition), antioxidant and anti-microbial properties of Tamarindus indica Linn seed and pulp. The proximate composition estimated during the study was analyzed by using standard AOAC methods. Ethanolic, aqueous and ethyl acetate extracts were prepared from seed and pulp powders of Tamarind. The tamarind seed was found to have a substantial protein value (17.51%) which means that it can be processed and used as a food supplement. Phytochemical screening of the samples revealed the presence of flavonoids and tannins in pulp and saponins in the seed which might validate the traditional uses of the plant in the treatment of various diseases. The antimicrobial activity of the extracts was evaluated using agar well diffusion and broth dilution assay. Ethanol, aqueous and ethyl acetate extracts of tamarind fruit pulp at different concentrations (100ppm, 50ppm, 25ppm, 12.5ppm) were used to scavenge DPPH free radicals. The standards: ascorbic acid and gallic acid were found to possess high antioxidant activity than the extracts in all the various concentrations for the DPPH assay and hydrogen peroxide assay respectively. 2, 2- diphenyl -1- picrylhydrazyl (DPPH) radical and hydrogen peroxide scavenging assays were used to investigate the tamarind seed’ and the fruit pulp. The results from the antioxidant assays show good antioxidant activities for the various extracts which might confirm the use of the plant in folkloric medicine.