Effect of extraction temperature and technique on phenolic compounds and antioxidant activity of Tamarindus indica seeds
| dc.contributor.author | Sarkar, Atreyi | |
| dc.contributor.author | Ghosh, Uma | |
| dc.date.accessioned | 2025-01-04T03:12:01Z | |
| dc.date.available | 2025-01-04T03:12:01Z | |
| dc.date.issued | 2025-01-04 | |
| dc.description | Natural antioxidants from tamarind seed pose preservative effect in food and disease protective benefits in biological system. system Extraction being the initial and crucial most step of antioxidant recovery is influenced by many conditions. In this study theth effects fects of technique and temperature during solvent extraction of phenolic antioxidants from tamarind seed have been studied. The extraction techniques compared have been shaking and magnetic stirring. A binary solvent system of 50 % ethanol has been used andd extraction has been carried out at varied ttemperatures (ranging 25 - 60° C). Total Polyphenol Content (TPC) and Total Antioxidant Activity (TAA) determined at these conditions have indicated magnetic stirring as the most convenient and exhaustive technique. ue. While the maximum TPC has been extractable at 60° C, the highest TAA has been recorded at the extraction temperature of 40 ° C. Results have indicated that extracting temperature and technique significantly (P<0.05) influenced the antioxidant property and total phenolic compound recovery from tamarind seed. | |
| dc.description.abstract | Natural antioxidants from tamarind seed pose preservative effect in food and disease protective benefits in biological system. system Extraction being the initial and crucial most step of antioxidant recovery is influenced by many conditions. In this study theth effects fects of technique and temperature during solvent extraction of phenolic antioxidants from tamarind seed have been studied. The extraction techniques compared have been shaking and magnetic stirring. A binary solvent system of 50 % ethanol has been used andd extraction has been carried out at varied ttemperatures (ranging 25 - 60° C). Total Polyphenol Content (TPC) and Total Antioxidant Activity (TAA) determined at these conditions have indicated magnetic stirring as the most convenient and exhaustive technique. ue. While the maximum TPC has been extractable at 60° C, the highest TAA has been recorded at the extraction temperature of 40 ° C. Results have indicated that extracting temperature and technique significantly (P<0.05) influenced the antioxidant property and total phenolic compound recovery from tamarind seed. | |
| dc.identifier.uri | www.isca.in, www.isca.me | |
| dc.identifier.uri | http://snggdcg.ndl.gov.in/handle/123456789/1452 | |
| dc.language.iso | en | |
| dc.publisher | Research Journal of Recent Sciences | |
| dc.title | Effect of extraction temperature and technique on phenolic compounds and antioxidant activity of Tamarindus indica seeds | |
| dc.type | Article |