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Effect of extraction temperature and technique on phenolic compounds and antioxidant activity of Tamarindus indica seeds

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Author Affiliations

  • 1Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata – 700032, India
  • 2Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata – 700032, India

Res. J. Recent Sci., Volume 6, Issue (2), Pages 10-15, February,2 (2017)

Abstract

Natural antioxidants from tamarind seed pose preservative effect in food and disease protective benefits in biological system. Extraction being the initial and crucial most step of antioxidant recovery is influenced by many conditions. In this study the effects 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 and extraction has been carried out at varied temperatures (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. 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.

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