The aim of this study was to determ

The aim of this study was to determine (i) the chemical, physic-chemical and technological properties and (ii) the antioxidant and the antibacterial properties of tamarind (Tamarindus indica L.) powder extract (TPE) obtained from the fruit pulp, in view to its application in the food industry.Protein, fat, ash and total dietary fibre contents of TPE were 2.06, 3.03, 8.95 and 19.30 g/100 g d.m., respectively. Furthermore, glucose and tartaric acid were presented in the largest amounts (155.65 and 40.97 mg/g, respectively). DMSO tamarind extract contained the most phenolic (4.24 mg GAE/g) and flavonoids (127.16 mg RE/g) compounds. Methanolic extract of tamarind showed good antioxidant activity in DPPH assay (92.62% inhibition of radicals) and FRAP assay (2.46 mmol TE/g) assays. While, DMSO extract exhibited the best metal-ion chelating properties (73.68%). Besides, tamarind extract possessed antibacterial activity against Gram-positive and Gram-negative bacterial. Results from this work suggest that TPE could be used as an ingredient of functional food as well as natural preservative in food industry.KeywordsTamarind; Extracts; Antioxidant; Antibacterial; Fibre

The aim of this study was to determine (i) the chemical, physic-chemical and technological properties and (ii) the antioxidant and the antibacterial properties of tamarind (Tamarindus indica L.) powder extract (TPE) obtained from the fruit pulp, in. View to its Application in the Food Industry. Protein, FAT, ash and total dietary Fibre contents of TPE were 2:06, 3:03, and seven thirty p.m. 8.95 G / 100 G DM, respectively. Furthermore, glucose and tartaric acid were presented in the largest amounts (155.65 and 40.97 mg / g, respectively). DMSO tamarind extract contained the most phenolic (4.24 mg GAE / g) and flavonoids (127.16 mg RE / g) compounds. Methanolic extract of tamarind showed good antioxidant activity in DPPH assay (92.62% inhibition of radicals) and FRAP assay (2.46 mmol TE / g) assays. While, DMSO extract exhibited the best metal-ion chelating properties (73.68%). Besides, tamarind extract possessed antibacterial activity against Gram-positive and Gram-negative bacterial. Work from results suggest that this could be used as an ingredient of TPE functional as well as Natural Food preservative in Food Industry. Keywords Tamarind; Extracts; Antioxidant; Antibacterial; Fibre

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