Skip to main navigation menu Skip to main content Skip to site footer
Plant Science Today (PST)

Research Articles

Vol. 3 No. 3 (2016)

Classical Single Factor Optimisation of Parameters for Phenolic Antioxidant Extraction from Tamarind Seed (Tamarindus indica)

DOI
https://doi.org/10.14719/pst.2016.3.3.242
Submitted
5 June 2016
Published
01-07-2016

Abstract

Presently the work deals with outreaching and exhaustive investigations involving single factor optimisation method, to optimise the parameters for phenolic antioxidant extraction from the seeds of Tamarindus indica. At first the characterization of the seeds has been performed by estimating the total calorie value, carbohydrate, protein, fat, Total Polyphenol Content (TPC), moisture (%), total ash (%), total solid (%), volatile solid (%), fixed carbon (%), bulk density (%), pH and solubility. The effects of solid to solvent ratio (1:10 - 1:30 w/v), ethanol concentration (25 - 100% v/v), extraction time (1 - 24 hours) and extraction temperature (25 - 60°C) have been investigated to optimise the extraction of Total Polyphenol Content (TPC) and Antioxidant capacity determined by Folin - Ciocalteu and FRAP analyses respectively. The solvent extraction conditions have been optimised at solid to solvent ratio of 1:20 w/v, 50% ethanol as solvent and 3 hours of shaking at 40°C.

References

  1. Akajiaku, L. O., J. N. Nwosu, N. C. Onuegbu, N. E. Njoku, and C. O. Egbeneke. 2014. Proximate, Mineral and Anti-nutrient Composition of Processed (Soaked and Roasted) Tamarind (Tamarindus indica) Seed nut. Curr Res Nutr Food Sci 2(3): 136-145.doi:10.12944/CRNFSJ.2.3.0510
  2. Al-Farsi, M. A., and C. Y. Lee. 2008. Optimisation of phenolics and dietary fibre extraction from date seeds. Food Chem 108(3): 977-985. doi:10.1016/j.foodchem.2007.12.009
  3. Alothman, M., R. Bhat, and A. A. Karim. 2009. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia, extracted with different solvents. Food Chem 115(3): 785-788. doi:10.1016/j.foodchem.2008.12.005
  4. AOAC. 1975. Official Methods of Analysis, 12th edn. Association of Official Analytical Chemists, Washington, DC. 483-484 pp.
  5. ASTM D 3172-3175. 1999. Annual Book of ASTM Standards, Section 5 Petroleum Products, Lubricants, and Fossil Fuels, 05.05 Gaseous Fuels, Coal and Coke. American Society for Testing and Materials.
  6. Benzie, I. F. F., and J. J. Strain. 1996. The ferric reducing ability of plasma (FRAP) as a measure of ‘‘antioxidant power”: The FRAP assay. Anal Biochem 239: 70–76. doi:10.1006/abio.1996.0292
  7. Bhattacharya, S., S. Bal, R. K. Mukherjee, and S. Bhattacharya. 1993. Some physical and engineering properties of tamarind (Tamarindus indica) seed. J Food Eng 18(1): 77-89. doi:10.1016/0260-8774(93)90076-V
  8. Blake, G. R. 1965. Bulk density. Methods of Soil Analysis. Part 1. Physical and Mineralogical Properties, Including Statistics of Measurement and Sampling (methods of soil analysis). American Society of Agronomy, Soil Science Society of America, United States. 374-390 pp.
  9. Chan, E. W. C., Y. Y. Lim, S. K. Wong, K. K. Lim, S. P. Tan, F. S. Lianto, and M.Y. Yong. 2009. Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species. Food Chem 113(1): 166-172. doi:10.1016/j.foodchem.2008.07.090
  10. Chew, K. K., M. Z. Khoo, S. Y. Ng, Y. Y.Thoo, W. M. Wan Aida, and C. W. Ho. 2011.Effect of ethanol concentration, extraction time and extraction temperature on the recovery of phenolic compounds and antioxidant capacity of Orthosiphon stamineus extracts. Int Food Res J 18(4): 1427-1435.
  11. Chisti, Y. 2007. Mass transfer. In: Kirk-Othmer encyclopedia of chemical technology online. John Wiley and Sons, Inc., New Jersey, United States. p. 1-79.
  12. Das, A. and C. Mondal. 2013. Catalytic effect of tungsten on anaerobic digestion process for biogas production from fruit and vegetable wastes. Int. j. eng. sci. technol 2(4): 216–22.
  13. FSSAI. 2015. Manual of Methods of Analysis of Foods Spices and Condiments. Food safety and standards authority of India, Ministry of Health and Family Welfare, Government of India, New Delhi, India. 15- 16 pp. available at: http://www.fssai.gov.in/Portals/0/Pdf/Draft_Manuals/SPICES_AND_CONDIMENTS.pdf
  14. Karre, L., K. Lopez, and K. J. Getty. 2013. Natural antioxidants in meat and poultry products. Meat Sci 94(2): 220-227. doi:10.1016/j.meatsci.2013.01.007
  15. Kumar, C. S., and S. Bhattacharya. 2008. Tamarind seed: properties, processing and utilization. Crit. Rev. Food Sci. Nutr 48(1): 1-20.doi: 10.1080/10408390600948600
  16. Landbo, A. K., and A. S. Meyer. 2001. Enzyme-assisted extraction of antioxidative phenols from black currant juice press residues (Ribes nigrum). J. Agric. Food Chem 49: 3169–3177. doi:10.1021/jf001443p
  17. Li, J. H., J. Miao, J. L. Wu, S. F. Chen and Q.Q. Zhang. 2014. Preparation and characterization of active gelatin-based films incorporated with natural antioxidants. Food Hydrocoll 37: 166-173. doi:10.1016/j.foodhyd.2013.10.015
  18. Ortiz, J., J. P. Vivanco, V. Quitral, M. A. Larraín, G. Concha, and S. P. Aubourg. 2012. Changes in freshness during frozen storage of farmed coho salmon: effect of replacement of synthetic antioxidants by natural ones in fish feeds. N. Am. J. Aquacult 74(2): 224-229. doi: 10.1080/15222055.2012.675994
  19. Malik, C. P., and M. B. Singh, 1980. Plant enzymology and histo-enzymology. Kalyani Publishers, New Delhi, India. 278 pp.
  20. Pinelo, M., M. Rubilar, M. Jerez, J. Sineiro, and M. J. Nüňez. 2005. Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace. J. Agric. Food Chem 53(6): 2111-2117. doi: 10.1021/jf0488110
  21. Pinelo, M., J. Sineiro and M. J. Nüňez. 2006. Mass J Food Eng 77(1): 57-63. doi:10.1016/j.jfoodeng.2005.06.021
  22. Reis, P. M. C. L., C. Dariva, G. Ã. B Vieira and H. Hense. 2016. Extraction and evaluation of antioxidant potential of the extracts obtained from tamarind seeds (Tamarindus indica), sweet variety. J Food Eng 173: 116-123. doi:10.1016/j.jfoodeng.2015.11.001
  23. Spices Board India, Ministry of Commerce & Industry, Government of India, http://indianspices.com/sites/default/files/Major-spic-wise-area-and-production-web-2015.pdf
  24. Sudjaroen, Y., R. Haubner, G. Würtele, W. E. Hull, G. Erben, B. Spiegelhalder, S. Changbumrung, H. Bartsch, and R. W. Owen. 2005. Isolation and structure elucidation of phenolic antioxidants from Tamarind (Tamarindus indica L.) seeds and pericarp. ‎Food Chem. Toxicol 43(11): 1673-1682. doi:10.1016/j.fct.2005.05.013
  25. Triantaphyllou, G. B. D. B. K. 2001. Antioxidative properties of water extracts obtained from herbs of the species Lamiaceae. Int J Food Sci Nutr 52(4): 313-317. doi:10.1080/09637480120057512
  26. Tsuda, T., M. Watanabe, K. Ohshima, A. Yamamoto, S. Kawakishi, and T. Osawa. 1994. Antioxidative components isolated from the seed of tamarind (Tamarindus indica L.). J. Agric. Food Chem 42(12), 2671-2674.doi: 10.1021/jf00048a004
  27. Turkmen, N., F. Sari, and Y. S. Velioglu. 2006. Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin- Ciocalteu methods. Food Chem 99(4): 835-841. doi:10.1016/j.foodchem.2005.08.034
  28. Wang, J., B. Sun, Y. Cao, Y. Tian, and X. Li. 2008. Optimisation of ultrasound-assisted extraction of phenolic compounds from wheat bran. Food Chem 106(2): 804-810. doi:10.1016/j.foodchem.2007.06.062
  29. Yim, H. S., F. Y. Chye, S. M. Koo, P. Matanjun, S. E. How, and C. W. Ho. 2012. Optimisation of extraction time and temperature for antioxidant activity of edible wild mushroom, Pleurotus porrigens. Food Bioprod Process 90(2): 235-242. doi:10.1016/j.fbp.2011.04.001
  30. Zhang, Z. S., D. Li, L. J. Wang, N. Ozkan, X. D. Chen, Z. H. Mao, H. Z. Yang. 2007. Optimisation of ethanol–water extraction of lignans from flaxseed. Sep Purif Technol 57(1): 17–24. doi:10.1016/j.seppur.2007.03.006
  31. Zhou, K., and L. Yu. 2004. Effects of extraction solvent on wheat bran antioxidant activity estimation. LWT-Food Sci Technol 37(7): 717-721. doi:10.1016/j.lwt.2004.02.008.

Downloads

Download data is not yet available.