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Antioxidant activities of tamarind (Tamarindus Indica) seed coat extracts using in vitro and in vivo models

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Abstract

Tamarindus indica seed coat was extracted with methanol, acetone and water and screened for DPPH radical scavenging activities. Methanol extract showed higher activity than other extracts. Treatment of albino rats (Wistar strain) with CCl4 at 1.25 mL/kg of body weight decreased superoxide dismutase (55 %), catalase (73 %) and peroxidase (78 %), while lipid peroxidation increased nearly 2.5 fold in liver. Pretreatment of rats with methanol extract of T. Indica seed coat (TSCE) at 50 mg/kg (as tannic acid equivalents) followed by CCl4 treatment, caused restoration of superoxide dismutase, catalase and lipid peroxidation to values close to control while peroxidase was restored to 67 % of the control. Histopathological studies of liver of different groups supported the protective effects of TSCE by restoring the hepatic architecture. These studies could be further extended to exploit its possible application for the preservation of food products as well as a health supplement and neutraceutical.

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Acknowledgments

The authors thank Heads, Human Resource Development and Biochemistry and Nutrition Departments and Director, CSIR-CFTRI for their help and encouragement during the course of work and preparation of manuscript.

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Authors and Affiliations

  1. Human Resource Development Department, CSIR-Central Food Technological Research Institute, Mysore, 570 020, India

    P. Sandesh, V. Velu & R. P. Singh

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  1. P. Sandesh
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  2. V. Velu
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  3. R. P. Singh
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Correspondence to R. P. Singh.

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Sandesh, P., Velu, V. & Singh, R.P. Antioxidant activities of tamarind (Tamarindus Indica) seed coat extracts using in vitro and in vivo models. J Food Sci Technol 51, 1965–1973 (2014). https://doi.org/10.1007/s13197-013-1210-9

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  • DOI: https://doi.org/10.1007/s13197-013-1210-9

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