Publication: Phenolic Compound Content, Antioxidant And Radical-Scavenging Properties Of Methanolic Extracts From The Seed Coat Of Certain Thai Tamarind Cultivars
Issued Date
2010-10-01
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ISSN
17454514
01458884
01458884
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2-s2.0-78649474940
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Mahidol University
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SCOPUS
Bibliographic Citation
Journal of Food Biochemistry. Vol.34, No.5 (2010), 916-931
Suggested Citation
Maneewan Suksomtip, Saowaluck Ukrisdawithid, Parichart Bhusawang, Sunanta Pongsamart Phenolic Compound Content, Antioxidant And Radical-Scavenging Properties Of Methanolic Extracts From The Seed Coat Of Certain Thai Tamarind Cultivars. Journal of Food Biochemistry. Vol.34, No.5 (2010), 916-931. doi:10.1111/j.1745-4514.2009.00323.x Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/28452
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Title
Phenolic Compound Content, Antioxidant And Radical-Scavenging Properties Of Methanolic Extracts From The Seed Coat Of Certain Thai Tamarind Cultivars
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Abstract
Methanolic extracts from the seed coats of five major tamarinds (Srichomphu, Sithong-nak, Sithong-bao, Priao-yak and Khanti) cultivated in Thailand were investigated for their content of phenolic compounds and their antioxidative properties. Antioxidative properties were evaluated by various different methods: scavenging effect on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical, anti-lipid peroxidation and reducing power assay. The phenolic compound contents were determined by spectrophotometric methods. Extract of Priao-yak with the highest tannin content showed the strongest reducing power, while extract of Khanti with the highest proanthocyanidin content revealed high scavenging ability on both DPPH and hydroxyl radicals. Stronger antioxidative activity measured by most assays was noted for the extract of Sithong-bao with a high content of total phenols, proanthocyanidin and tannins. The results suggest that specific phenolic constituents in the extract could be responsible for the different antioxidant properties observed in different cultivars. Furthermore, seed coat extract of Sithong-bao may be a potential source of natural antioxidant to be developed into nutraceuticals. © 2010, Wiley Periodicals, Inc.