Chemical studies and utilization of Tamarindus indica and its seeds in some technological application

Tamarind is a nutritious fruit with a variety of uses. The properties of this species have been extensively studied, particularly with reference to the components of the seed. The study revealed that the seed is rich in protein [13.6%] while the seed coat is rich in fibers [21.6%]. The seed has high content of calcium, phosphorus, magnesium, potassium, copper, zinc and manganese [190, 155, 113, 510, 13, 2.3 and 1.1 mg/100g ] respectively compared with pulp. The total content of phenolics of T.indica L. seeds was high 180.1 milligrams gallic acid equivalent per gram of dry weight [ mg GAE g DW -1 ]. Also, total flavonoids content was high for T.indica L. seeds 164.4 milligram catechin equivalent per gram dry weight [ mg CE gDW -1]. Total phenolic content, total flavonoids content and total antioxidant activity of tamarind pulp soaked with different concentrations of tamarind seed powder showed an increase compared with control [ tamarind soaked without TSP ]. Also, addition of tamarind seed powder to tamarind soaked to level of 2.0 % [w/v] did not result in any significant difference in the perceived sensory attributes of tamarind pulp and seed soaked [ p> 0.05] as compared to the control tamarind soaked without tamarind seed powder. But, the content of moisture, protein, crude fiber and ash in tamarind seeds by-products substituted biscuits increased with increased level of addition of tamarind seed flour to biscuits. Also, the total calcium, phosphorus, magnesium, potassium, copper, zinc and iron in tamarind seed by-products substituted biscuits increased with the increased level of addition of tamarind seeds flour to biscuits. The mean values of physical characteristics of wheat biscuit and fortified wheat biscuits with tamarind seeds flour showed that gradual increment of spread ratio of fortified biscuits with three studied tamarind seeds flour ranging from 5.22 to 5.30 for 3.6% tamarind seeds flour supplemented biscuits and 9%. That sensory evaluation of seeds tamarind by-products substituted biscuits containing different levels of tamarind seeds improvement with the increased level of addition of tamarind seeds to biscuits from 3 until 12% compared to the control biscuit for all organoleptic characteristics. Total phenolic content, total flavonoid content and total antioxidant activity of seeds tamarind by-products substituted biscuits increased with the increased levels of addition

Synthesis of polyfunctionally substituted 5,6,7,8 tetrahydroquinolines and several condensed azines

2-amino-3-cyano-4-phenyl-5,6,7,8-tetrahydroquanoline [3] and other related new quinolones were synthesized and submitted to evaluation for their anti-microbial activity. Compound [3] was prepared by reaction of cyclohexanone, arylidines malononitrile and amm. acetate. Other reagents were studied as the nature of the nuceolophile and reaction conditions. The behaviour of some products towards carbon electrophiles, e.g. acid chlorides, acid anhydrides and alkylating agents has been discussed