CHARACTERIZATION, ANTIOXIDANT AND ANTIBACTERIAL POTENTIALS OF TAMARIND (TAMARINDUS INDICA)
Abstract
ABSTRACT
Tamarind (Tamarindus indica L.) is a tropical tree known for its
culinary and traditional medicinal uses. This study aimed at extraction,
characterization and determination of the antimicrobial and antioxidant
potentials of the tamarind fruit and seed. Various analytical techniques
were employed to determine Antioxidant activity and Antimicrobial
activities. Additionally, proximate composition and phytochemicals as
well. Antibacterial assays were performed to evaluate its inhibitory
effects against selected bacterial strains. The results revealed that the
fruit showed a more bacteria inhibitory zone (15.20mm) while the
seed (15.18mm). Tamarind possesses a diverse array of bioactive
compounds, including polyphenols, flavonoids, and vitamin C,
contributing to its potent antioxidant properties. The results shows a
high percentage of antioxidant potential of 9.096% to 8.080% for the
fruit and seed respectively. The study demonstrated significant
antibacterial activity against tested bacterial strains. These findings
emphasize the potential of tamarind as a valuable source of natural
antioxidants and antimicrobial agents, encouraging further exploration
of its applications in functional foods, pharmaceuticals, and healthcare
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