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Ethanol as a Solvent and Hot Extraction Technique Preserved the Antioxidant Properties of Tamarind ( Tamarindus Indica ) Seed

Nushrat Yeasmen *
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Md. Nazrul Islam
Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh.

Abstract/ Executive Summary:

The influence of two extraction solvents (ethanol and acetone) and two extraction techniques i.e., hot extraction at 40 ºC and cold extraction at 26 ºC were investigated on the phenolic content and antioxidant activity of extracts from Tamarindus indica seed. The antioxidant activity of T. indica was determined by evaluating 1,1-Diphenyl-2-picrylhydrazyl (DPPH) scavenging activity, ferric reducing power assay (FRAP) and ascorbic acid equivalent content (AAC). The tested sample showed appreciable amounts of total phenolic contents (51.45-71.68 mg GAE/gm of dry extract), DPPH scavenging capacity (61.18-71.17%), IC50 values (98.30-248.60), reducing power (0.6377-0.7702) and total antioxidant capacity (22.75-43.80 AAE/gm) at different solvents and techniques. Current study data shown higher extract yields, phenolic contents, scavenging activity, reducing power and antioxidant activity using ethanol solvent compared to the respective acetone solvent. In addition, higher extract yields and other properties were obtained by hot extraction at 40 ºC compared to the cold extraction at 26 0 C. Present study suggests that ethanol as a solvent and hot extraction technique could be better to preserve the antioxidant properties of tamarind seed.

Keywords: Antioxidant activity, Extraction effect, DPPH, FRAP, Tamarind, Total phenolic content

Location: Mymensingh area

Start Date: 00-00-0000

End Date: 00-00-0000

Program Area: Knowledge Management

Commodity: Tamarind

Objectives:

To determine the effect of extracting solvents and extracting techniques on the antioxidant activity of tamarind seed.

Methodology:

Tamarind seeds were collected from local market, Mymensingh, Bangladesh. As the seeds were very hard to smash so those were made sundried properly for two days and then grounded with lab grinder. After then, they were taken out and transformed in to a very fine powder by sieving method through sieve number 25. The powder sample was then stored in a poly bag and kept in a refrigerator (4 ºC) until use. Absolute ethanol and acetone, 1,1-Diphenyl-2-picrylhydrazyl (DPPH), L-Ascorbic acid, Butylated Hydroxyanisole (BHA), Di-sodium hydrogen phosphate (Na₂HPO₄ ), FeCl 2.4H₂O, FeCl₃, sodium carbonate (Na₂CO₃ ), potassium di-hydrogen phosphate (KH₂PO₄ ), potassium ferricyanide [K ₃ Fe(CN)₆ ], and trichloroacetic acid (TCAA), Ammonium molybdate, sodium phosphate were obtained from Sigma Chemical Co. (St. Louis, MO, USA). All other reagents were of analytical grade.For cold extraction, 25 gm of dried T. indica seed powder was extracted separately with 200 mL of acetone and ethanol in continuous shaker machine at 26 ºC for 48 h and for hot extraction, the above procedure was followed using temperature controlled shaker machine at 40 ºC for 48 h. After then all the obtained acetone and ethanol extract were then filtered by Buckner funnel using filter paper and then dried using vacuum oven at reduced pressure and low temperature (40 ºC). The dried extract of T. indica sample was weighed in an electric balance, and stored in vial for further analysis. The total phenolic content of the extracts was determined by the modified Folin-Ciocaltu method (Imran and Khan, 2014). In short, 1.0 mL of each extract (1 mg/mL) was mixed with 5 mL Folin-Ciocaltu reagent (1:10 v/v in distilled water) and 4 mL of 7.5% Sodium carbonate. The mixture was vortexed for 15 sec and allowed to stand for 30 min at 40°C for color development. Then the absorbance was measured at 765 nm with a spectrophotometer. Gallic acid was used as a standard for the calibration curve. The estimation was carried out in triplicate then the results were averaged and expressed as GAE (mg/gm of dry extract). his assay was determined according to the method reported by Dehpour et al. (2009). Briefly, 10 mL of acetone and ethanol extracts solution of different concentrations was mixed with 2.5 mL of potassium ferricyanide [K 3 Fe(CN)6] (1%; w/v) and 2.5 mL of phosphate buffer (0.2 M; pH 6.6) . The mixture was incubated at 50°C for 20 min. After that the reaction was terminated by adding 2.5 mL of trichloroacetic acid (10%; w/v), then the mixture was centrifuged at 3000 rpm for 10 min. Finally the supernatant solution (2.5 mL) was mixed with distilled water (2.5 mL) and ferric chloride (0.5 mL; 0.1%, w/v) solution. Then the absorbance was measured at 700 nm against a blank reading. Increased absorbance value of the reaction mixture indicates increased of reducing power of the extracts.

Source of Information: J. Adv. Vet. Anim. Res., 2(3): 332-337, September 2015

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Ethanol extract of tamarind seed, prepared through both hot (at 40ºC) and cold (at 26 ºC) extraction techniques exhibited better antioxidant activities and phenolic contents compared to acetone extract of tamarind seed. In addition, higher antioxidant extract yield of the tested samples were obtained using hot extraction technique compared to cold extraction technique, in spite of any solvent used. Further researches are needed to identify individual components responsible for antioxidative activities and develop their application for food industries and other sectors.

Knowledge Management: Journal