Characterization, Antioxidant and Antibacterial Potentials of Tamarindus indica L. Fruit Pulp Extract Loaded O/W Nanoemulsions

Abstract The main purposes of the current study were to formulate o/w nanoemulsions as a carrier for Tamarindus indica (tamarind) fruit pulp extract and to study the antioxidant and antibacterial potentials of nanoemulsions containing tamarind extract, focusing on cosmetic/hygiene applications. The o/w nanoemulsions using a mixture of Tween 80 and Span 80 as an emulsifier (5%w/w) were prepared by a high pressure homogenization process. Two concentrations of sweet tamarind extract, 3.3 and 6.6%w/w, based on the bioactivity study, were incorporated into the blank nanoemulsions to produce loaded nanoemulsions, F1-3.3TE (3.3%) and F1- 6.6TE (6.6%). As compared with the unloaded nanoemulsion, both tamarind extract loaded nanoemulsions showed reduced pH and significantly increased viscosity. Overall, the loaded nanoemulsions had droplet sizes of approximately 130 nm, zeta potential around -38 mV and polydispersity index (PDI) values less than 0.2. The nanoemulsion F1-3.3TE had better stability (e.g. significantly greater % tartaric acid content and lesser PDI value) than the nanoemulsion F1-6.6TE did. The antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl assay revealed that the nanoemulsions F1-3.3TE and F1-6.6TE had scavenging activities of 81.66 ± 0.77% and 63.80 ± 0.79%, respectively. However, antioxidant activity of these two formulations decreased under stress conditions (heating-cooling cycles). Such incidence did not occur for their antibacterial properties investigated by agar well diffusion technique. The two formulations exhibited inhibition zones of approximately 24.0-27.7 mm against Staphylococcus aureus and Staphylococcus epidermidis, responsible for malodor of underarms. The results suggest the potential of using sweet tamarind pulp extract loaded nanoemulsions as hygiene products.

Avaliação física, química e microbiológica de geladinho de tamarindo comercializado em Morrinhos-GO / Physical, chemical and microbiological evaluation of tamarind geladinho commercialized in Morrinhos – GO

O “geladinho” é muito comum no Brasil, e sua aceitação pela população é muito grande, agradando pessoas de praticamente todas as faixas etárias, principalmente crianças e jovens. Por isso, foi realizada uma pesquisa para avaliar a qualidade física, química e microbiológica desse produto, comercializado em Morrinhos – GO. O produto pode ser chamado de vários nomes, cada região brasileira denomina de uma forma, como por exemplo, “sacolé”, “flau”, “gelinho”, ”geladinho”, “chupe-chupe”, “chope”, em Morrinhos – GO o sabor predileto da população é o de tamarindo. Foram avaliadas quatro amostras de três pontos de vendas. Foram realizadas análises de pH, acidez titulável total, sólidos solúveis totais, vitamina C, peso médio, e análises de Salmonella, coliformes totais e termotolerantes, bolores e leveduras. Nas análises física e químicas foi realizado o acompanhamento após 28 dias de armazenamento em freezer a -18° a -22°C. Nenhuma amostra apresentou presença de coliformes totais, E. coli, e Salmonella. Porém verificou-se a presença de bolores e leveduras em baixos níveis. No geral, os produtos encontravam-se em condições sanitárias satisfatórias conforme a RDC 12/2001.

The “geladinho” is very common in Brazil, and its acceptance by the population is very large, pleasing people of practically all age groups, mainly children and young people. Therefore, research was carried out to evaluate the physical, chemical and microbiological quality of this product, sold in Morrinhos – GO. The product can be called by several names, each Brazilian region names it in a different way, such as “sacolé”, “flau”, “gelinho”, “geladinho”, “chupe-chupe”, “chope”, in Morrinhos – GO the favorite flavor of the population is tamarind. Four samples from three points of sale were evaluated. pH, total titratable acidity, total soluble solids, vitamin C, average weight, Salmonella, total and thermotolerant coliforms, molds and, yeasts were analyzed. In the physical and solid analyzes performed, the follow-up after 28 days of storage in a freezer at -18 ° to -22°C. No samples presented the presence of total coliforms, E. Coli, and Salmonella. However, compensation value UFC/mL, although small, of molds and yeasts. In general, the products were in satisfactory sanitary conditions according to RDC 12/2001.

Avaliação física, química e microbiológica de "geladinho" de tamarindo comercializado em Morrinhos-GO / Physical, chemical and microbiological evaluation of tamarind "geladinho" commercialized in Morrinhos - GO

O "geladinho" é muito comum no Brasil, e sua aceitação pela população é muito grande, agradando pessoas de praticamente todas as faixas etárias, principalmente crianças e jovens. Por isso, foi realizada uma pesquisa para avaliar a qualidade física, química e microbiológica desse produto, comercializado em Morrinhos ­ GO. O produto pode ser chamado de vários nomes, cada região brasileira denomina de uma forma, como por exemplo, "sacolé", "flau", "gelinho", "geladinho", "chupe-chupe", "chope", em Morrinhos ­ GO o sabor predileto da população é o de tamarindo. Foram avaliadas quatro amostras de três pontos de vendas. Foram realizadas análises de pH, acidez titulável total, sólidos solúveis totais, vitamina C, peso médio, e análises de Salmonella, coliformes totais e termotolerantes, bolores e leveduras. Nas análises física e químicas foi realizado o acompanhamento após 28 dias de armazenamento em freezer a -18° a -22°C. Nenhuma amostra apresentou presença de coliformes totais, E. coli, e Salmonella. Porém verificou-se a presença de bolores e leveduras em baixos níveis. No geral, os produtos encontravam-se em condições sanitárias satisfatórias conforme a RDC 12/2001

The "geladinho" is very common in Brazil, and its acceptance by the population is very large, pleasing people of practically all age groups, mainly children and young people. Therefore, research was carried out to evaluate the physical, chemical and microbiological quality of this product, sold in Morrinhos ­ GO. The product can be called by several names, each Brazilian region names it in a different way, such as "sacolé", "flau", "gelinho", "geladinho", "chupe-chupe", "chope", in Morrinhos ­ GO the favorite flavor of the population is tamarind. Four samples from three points of sale were evaluated. pH, total titratable acidity, total soluble solids, vitamin C, average weight, Salmonella, total and thermotolerant coliforms, molds and, yeasts were analyzed. In the physical and solid analyzes performed, the follow-up after 28 days of storage in a freezer at -18 ° to -22°C. No samples presented the presence of total coliforms, E. Coli, and Salmonella. However, compensation value UFC/mL, although small, of molds and yeasts. In general, the products were in satisfactory sanitary conditions according to RDC 12/2001

Subproduto de tamarindo: caracterização físico-química, fenólicos totais e capacidade antioxidante / By-product of tamarindo: chemical composition, total phenolics and antioxidant capacity

Objetivou-se com o presente estudo determinar a caracterização físico-química, fenólicos totais e capacidade antioxidante do resíduo desidratado do processamento da polpa de tamarindo. Foram obtidos valores consideráveis de proteína (5,26 g.100 g-1), gordura total (8,76 g.100 g-1), cinzas (2,94 g.100 g-1) e fibra bruta (35,98 g.100 g-1), indicando alto valor nutricional. Apresentou pH de 3,2, acidez total titulável de 2,82 g.100 g-1 de ácido tartárico e baixo teor de umidade (7,34 g.100 g-1). A farinha obtida apresentou 1902,43 mg GAE.100 g-1 de amostra em fenólicos totais e capacidade antioxidante expressa em CE50 de 0,19 e 0,25 mg.mL-1 avaliadas pelos ensaios do DPPH e ABTS, respectivamente. A partir dos resultados observados, pode-se inferir que a farinha obtida apresenta potencial como ingrediente funcional na indústria de alimentos.

Current research status on chemical components and biological activities of Tamarindus indica Linn / 国际药学研究杂志

Tamarindus indica Linn. tamarinds,belonging to the family Caesalpiniaceae,is a kind of large subtropical ever?green tree. Every part of tamarind has rich nutritional value and broad usage in traditional medicine since ancient times. Recent studies suggest extraction of leaves,flesh,seeds,and velamina of T. indica Linn. have numerous biological activities such as anti-microbial, anti-inflammatory,detoxification,analgesic,antidiabetic and anti-hyperlipidemiactions. A great interest has been seen in various sec?ondary metabolites isolated and identified from chemical components of T. indica Linn. In this review article,we summarize recent achievement in chemical components and biological activities of T. indica Linn.,aiming to provide a useful reference for further study and exploitation of T. indica Linn..

Current research status on chemical components and biological activities of Tamarindus indica Linn / 国际药学研究杂志

Tamarindus indica Linn. tamarinds, belonging to the family Caesalpiniaceae, is a kind of large subtropical evergreen tree. Every part of tamarind has rich nutritional value and broad usage in traditional medicine since ancient times. Recent studies suggest extraction of leaves, flesh, seeds, and velamina of T. indica Linn. have numerous biological activities such as anti-microbial, anti-inflammatory, detoxification, analgesic, antidiabetic and anti-hyperlipidemiactions. A great interest has been seen in various secondary metabolites isolated and identified from chemical components of T. indica Linn. In this review article, we summarize recent achievement in chemical components and biological activities of T. indica Linn., aiming to provide a useful reference for further study and exploitation of T. indica Linn.

Cultivo de tamarindo sob malhas coloridas: plasticidade anatômica foliar / Tamarind cultivation under colored shading nets: leaf anatomical plasticity

Este trabalho teve como objetivo avaliar o efeito da alteração da qualidade espectral da luz, utilizando malhas de transmissão de luz diferenciada, sobre características da anatomia foliar em plantas de tamarindo (Tamarindus indica L.), visando à obtenção de plantas mais propícias ao plantio. Mudas de tamarindo foram cultivadas sob malhas de 50% de sombreamento nas cores branca, azul, vermelha e preta em delineamento inteiramente casualizado. Após 90 dias de cultivo sob as malhas, as folhas foram avaliadas quanto à anatomia e micromorfologia. Plantas submetidas ao cultivo sob malha branca apresentaram maior altura das células da epiderme na face abaxial e maior espessura do parênquima paliçádico e da nervura central. Melhores resultados para epiderme na face adaxial e limbo foliar foram observados sob malhas branca e azul. Maiores densidades estomáticas foram obtidas sob malhas azul e vermelha. As folhas de Tamarindus indica apresentam plasticidade anatômica em resposta às modificações no espectro da radiação. Em face desses resultados, as malhas branca e azul podem ser recomendadas para obtenção de plantas mais propícias ao plantio.

This study aimed to evaluate the effect of changing light spectral quality, using colored shading nets, on the characteristics of tamarind (Tamarindus indica L.) leaf anatomy to obtain more conducive plants. Tamarind seedlings were grown under blue, white, black and red shade nets, in a completely randomized design. After 90 days, the leaves were evaluated anatomically and micromorphologically. Plants grown under white net had greater palisade parenchyma, abaxial epidermis cells and midrib thicknesses. Better results for adaxial epidermis and leaf blade were observed under white and blue nets. Higher stomatal density was obtained under blue and red nets. Tamarindus indica leaves present anatomical plasticity in response to changes in the radiation spectrum. In view of these results, the white and blue nets can be recommended to obtain plants more efficient to planting.

Antihyperglycaemic activity of the flavonoid-rich fraction of the extract of Tamarindus indica L. on experimentally induced hyperglycaemic wistar rats.

Diabetes is the most common endocrine disease and its prevalence is reaching epidemic proportion worldwide. Tamarindus indica is a slow growing tree that is resistant to strong winds and perennial. The stem-bark extract of the plant is used locally for the management of diabetes. The objective of this work was to investigate the potentials of the flavonoid-rich portion of Tamarindus indica at lowering elevated blood glucose level. The flavonoids-rich portion of the stem-bark extract of Tamarindus indica L. was investigated for its hypoglycemic action on experimentally induced hyperglycaemic Wistar rats. The oral LD50 of the extract was found to be 1,265 mg/kg. The flavonoid-rich fraction lowered the Blood Glucose Level (BGL) in the three doses used (100, 200 and 400 mg/kg) there was a significant reduction with the 400 mg/kg dose at the 8th, 16th and 24th hour and the 200 mg/kg dose at 16 and 24 hours, and the 100 mg/kg dose at 24 hours. The flavonoid-rich portion of Tamarindus indica Linn significantly lowered elevated BGL in the experimental animal models.

Antioxidant and anti-lipid peroxidation activities of Tamarindus indica seed coat in human fibroblast cells.

Antioxidant activity and total phenolic content of tamarind seed coat extracts (TSCEs) were compared between the two extracts using boiling-water (TSCE-W) and 70% ethanol (TSCE-E) for extraction. TSCE-W, consisting of the highest phenolic content, possessed 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and anti-lipid peroxidation activities much higher than TSCE-E and Trolox. Additionally, both TSCEs also exhibited superoxide anion and hydrogen peroxide scavenging activities higher than Trolox and BHA. Anti-lipid peroxidation and cytotoxicity of TSCE-W were also studied in human foreskin fibroblast CCD-1064Sk cells. Cytotoxic effect was not observed when exposed to TSCE-W up to 1 mg/mL for 12-48 h. However, TSCE-W significantly attenuated lipid peroxidation in H2O2-damaged cells. HPLC analysis showed the presence of (+)-catechin, (-)-epicatechin, and procyanidin B2 in TSCE-W, which could be responsible for antioxidant and anti-lipid peroxidation activities. The results suggest that an inexpensive and simple boiling-water extraction of TSCE-W may provide a valuable natural antioxidant source having anti-lipid peroxidation for health food additives, nutraceuticals as well as cosmeceuticals.

Tamarind seed coat extract restores reactive oxygen species through attenuation of glutathione level and antioxidant enzyme expression in human skin fibroblasts in response to oxidative stress

<p><b>OBJECTIVE</b>To investigate the role and mechanism of tamarind seed coat extract (TSCE) on normal human skin fibroblast CCD-1064Sk cells under normal and oxidative stress conditions induced by hydrogen peroxide (H2O2).</p><p><b>METHODS</b>Tamarind seed coats were extracted with boiling water and then partitioned with ethyl acetate before the cell analysis. Effect of TSCE on intracellular reactive oxygen species (ROS), glutathione (GSH) level, antioxidant enzymes such as superoxide dismutase (SOD), glutathione peroxidase (GPx) and catalase activity including antioxidant protein expression was investigated.</p><p><b>RESULTS</b>TSCE significantly attenuated intracellular ROS in the absence and presence of H2O2 by increasing GSH level. In the absence of H2O2, TSCE significantly enhanced SOD and catalase activity but did not affected on GPx. Meanwhile, TSCE significantly increased the protein expression of SOD and GPx in H2O2-treated cells.</p><p><b>CONCLUSIONS</b>TSCE exhibited antioxidant activities by scavenging ROS, attenuating GSH level that could protect human skin fibroblast cells from oxidative stress. Our results highlight the antioxidant mechanism of tamarind seed coat through an antioxidant enzyme system, the extract potentially benefits for health food and cosmeceutical application of tamarind seed coat.</p>

Tamarind seed coat extract restores reactive oxygen species through attenuation of glutathione level and antioxidant enzyme expression in human skin fibroblasts in response to oxidative stress

Objective:To investigate the role and mechanism of tamarind seed coat extract (TSCE) on normal human skin fibroblast CCD-1064Sk cells under normal and oxidative stress conditions induced by hydrogen peroxide (H2O2). Methods:Tamarind seed coats were extracted with boiling water and then partitioned with ethyl acetate before the cell analysis. Effect of TSCE on intracellular reactive oxygen species (ROS), glutathione (GSH) level, antioxidant enzymes such as superoxide dismutase (SOD), glutathione peroxidase (GPx) and catalase activity including antioxidant protein expression was investigated. Results: TSCE significantly attenuated intracellular ROS in the absence and presence of H2O2 by increasing GSH level. In the absence of H2O2, TSCE significantly enhanced SOD and catalase activity but did not affected on GPx. Meanwhile, TSCE significantly increased the protein expression of SOD and GPx in H2O2-treated cells. Conclusions: TSCE exhibited antioxidant activities by scavenging ROS, attenuating GSH level that could protect human skin fibroblast cells from oxidative stress. Our results highlight the antioxidant mechanism of tamarind seed coat through an antioxidant enzyme system, the extract potentially benefits for health food and cosmeceutical application of tamarind seed coat.

Tamarind seed coat extract restores reactive oxygen species through attenuation of glutathione level and antioxidant enzyme expression in human skin fibroblasts in response to oxidative stress

Objective: To investigate the role and mechanism of tamarind seed coat extract (TSCE) on normal human skin fibroblast CCD-1064Sk cells under normal and oxidative stress conditions induced by hydrogen peroxide (H

Study of the Hypoglycemic Effect of Tamarindus indica Linn. Seeds on Non-Diabetic and Diabetic Model Rats.

Aim: The present study was undertaken to evaluate the antidiabetic effects of the Tamarindus indica Linn seed in normal (non-diabetic), type-I and type-II model rats and to investigate their effect on gastrointestinal motility and intestinal glucose absorption. Methodology: T. indica seed powder was used at a dose of 1.25g/kg bw/10 ml water. Male Long-Evans rats (160-210g body weight) were used for the experiment. Experiments were done in non-diabetic and streptozotocin-induced diabetic model rats with a single feeding in different prandial states and blood was collected. An intestinal perfusion technique was used to study the effects of T. indica seed powder on intestinal glucose absorption in normal and type-II model rats. Gut motility was evaluated using barium sulfate milk. Glucose was measured by Glucose oxidase-peroxidase (GOD-POD) method. Result: The screening results showed that T. indica seed powder had no effect on fasting or postprandial serum glucose level of normal and type-I diabetic rat. The seed powder also showed no hypoglycemic effect in the fasting state and no antihyperglycemic effect in type-II model rats when fed simultaneously with oral glucose load, but it exhibited significant antihyperglycemic effect when the seed powder was fed 30 minutes prior to the glucose load at 105 minutes (p<0.03). Glibenclamide significantly lowered postprandial serum glucose levels of non-diabetic and type-II diabetic model rats (p<0.02-0.001). T. indica exerted inhibition on glucose absorption in type-II rats during the whole perfusion period when compared with control. On the other hand, T. indica seed powder significantly inhibited the gastrointestinal motility in type-II rats. Conclusion: The present data suggest that T. indica possesses antihyperglycemic properties in type-II rats which are at least partly due to its inhibitory effect on intestinal glucose absorption. This effect cannot be attributed to the acceleration of intestinal transit.

A Comparative Study on the Hepatoprotective Effect of Tamarindus indica and Vitamin E in Long Evans Rats.

The protective effects of ethanolic extract of Tamarindus indica leaves and seeds in compoarison to vitamin E, were studied on paracetamol induced hepatotoxicity in Long Evans Rats. Different groups of animals were administered in the paracetamol (1500mg /kg, p.o.) for 7 days. Ethanolic extracts of leaves and seeds of Tamarindus indica (1250mg/kg) with parallel vitamin E (500 mg/kg), were administered to paracetamol pretreated rats. On treatment with paracetamol a significant increase in alanine aminotransferase (ALT), aspartate aminotransferase (AST), total bilirubin and alkaline phosphatase were observed. On administration of ethanolic extracts of leaves and seeds a significant decrease in the level of alanine aminotransferase (ALT), aspartate aminotransferase (AST), total bilirubin and alkaline phosphatase (ALP) were observed and histopathological examination of liver tissue revealed an almost return to normal architecture. The result were almost comparable to vitamin E, a known hepatoprotective agent.

Standardization of the quality control parameters of the Tamarindus indica L. soft extract

Introduction: Tamarindus indica L or Tamarind as commonly known is a medicinal plant witha broad spectrum of application in medicine. Tamarind is the most useful plant for liver disorders treatment in Cuba and The Caribbean. People use it as decoction and have to take up to four liters a day of this preparation, because the use of alcohol in the Tamarind fluid extracts prevent its use in patient with lever desorders. Objective: the aim of this study was the preliminary establisment of quality control parameters of the Tamarindus indica L soft extract as a novel alcohol-free active ingredient for solids pharmaceutical formulation. Methods: organoleptics properties, total solids, relative density, pH, and total ashes were stablished. The polyphenols content was evaluated as a chemical marker using Folin-Ciocalteau spectrophotometric method. The WHO methodology was followed for the establishment of limits for each one of the parameters...

Introducción: el Tamarindus indica L o tamarindo, como se le conoce comúnmente, es una planta medicinal con un amplio espectro de aplicación en la medicina. Es la más utilizada en Cuba y en el Caribe para los trastornos hepáticos. La población la utiliza en forma de decocción y consume alrededor de 4 L/d de esta preparación, porque el contenido de alcohol del extracto fluido de tamarindo impide su utilización en pacientes con estas enfermedades. Objetivo: establecer de forma preliminar los parámetros de control de calidad en el extracto blando de las hojas de Tamarindus indica L como un nuevo ingrediente activo libre de etanol, para la preparación de formas farmacéuticas sólidas. Métodos: se evaluaron las propiedades organolépticas, sólidos totales, densidad relativa, pH y cenizas totales. Se evaluó el contenido de polifenoles como marcador para el control de calidad de este extracto utilizando el método de Folin Ciocalteau. Se empleó la metodología propuesta por la Organización Mundial de la Salud para el establecimiento de los límites de control...

In vitro antibacterial activity in seed extracts of Manilkara zapota, Anona squamosa, and Tamarindus indica

Extracts prepared from seeds of Manilkara zapota, Anona squamosa, and Tamarindus indica were screened for their antibacterial activity by disc diffusion and broth dilution methods. Acetone and methanol extracts of T. indica seeds were found active against both gram-positive and gram-negative organisms. MIC values of potent extracts against susceptible organisms ranged from 53-380 μg/mL. Methanol extract of T. indica and acetone extract of M. zapota seeds were found to be bactericidal.

Biosorption of hexavalent chromium using tamarind (Tamarindus indica) fruit shell-a comparative study

The adsorption of chromium (VI) ions from aqueous solutions has been investigated on crude tamarind fruit shell, HCl treated and Oxalic acid treated shells at room temperatures. The biosorbents are characterized by FT-IR, EDXRF and porosimetry. The biosorption experiments are conducted through batch system. The influence of different experimental parameters such as pH, effect of initial metal ion concentration and effect of dosage of adsorbent on biosorption are evaluated. The adsorption followed first order kinetics. The data are fitted well to Langmuir and Freundlich isotherm models. A comparison is drawn on the extent of biosorption between untreated and treated forms of the tamarind shells. Due to their outstanding adsorption capacities, tamarind shells are excellent sorbents for the removal of chromium ions.