Antioxidative Activity of Tamarind Extract Prepared from the Seed Coat

Abstract

The antioxidative activity of crude extract prepared from tamarind seed coat was studied. Tamarind seed coat extract showed high antioxidative activity and synergistic antioxidative effect with citric acid. The antioxidative activity of the extract was stable against the heat treatment at 100°C for 2 h, and lower at pH 5.0 than at pH 3.0, 7.0 and 9.0. About 70% of the activity was remained even if treated at 100°C for 2 h in the presence of 10% NaCl. The extract had antioxidative activity in two kinds of edible oils, lard and corn oil. In the lard, the addition of citric acid with the extract resulted in synergistic antioxidative action, however not showed in the corn oil. From these results, tamarind seed coat extract might be used for natural antioxidants to lipid containing food. © 1995, Japanese Society for Food Science and Technology. All rights reserved.