Maneewan SuksomtipSaowaluck UkrisdawithidParichart BhusawangSunanta PongsamartChulalongkorn UniversityDrug and Health Care ProductsMahidol UniversityUniversity Bangkok2018-09-242018-09-242010-10-01Journal of Food Biochemistry. Vol.34, No.5 (2010), 916-93117454514014588842-s2.0-78649474940https://repository.li.mahidol.ac.th/handle/20.500.14594/28452Methanolic 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.Mahidol UniversityAgricultural and Biological SciencesBiochemistry, Genetics and Molecular BiologyPharmacology, Toxicology and PharmaceuticsArticleSCOPUS10.1111/j.1745-4514.2009.00323.x