Khairunnuur F A, Zulkhairi A, Azrina A, Moklas Ma M, Khairullizam S, Zamree M S, Shahidan M A
Department of Human Anatomy, Division of Physiology, Faculty of Medicine and Health Sciences Universiti Putra Malaysia, 43400 Serdang Selangor, Malaysia.
Malays J Nutr. 2009 Mar;15(1):65-75. Epub 2009 Mar 15.
This study was designed to examine the nutritional composition, antioxidant activity and medium lethal concentration (LC50 value) of Tamarindus indica L. pulp and seed extracts in vitro. The extraction was set at 40◦C, 60◦C and 100◦C for 12 hours, 6 hours and 15 minutes respectively to determine the optimum extraction parameter whereas the anti-oxidant activity of the extracts was measured using iron (III) reduction (FRAP) assay. Total phenolic content (TPC) of the extracts was estimated as gallic acid equivalent by Folin-Ciocalteau method. Toxicity potential of the extract was assessed in vitro by Artemia salina lethality test both in seed and pulp samples. The results showed that tamarind seed contained a higher percentage of carbohydrate, protein, fat and energy (15%, 82%, 95% and 33.13% respectively) than the pulp. On the other hand, the pulp demonstrated a high moisture (51.1%) and ash (34.84%) content than the seed. For the mineral analysis, tamarind seed contained higher Ca and C (1.0% and 50.73% respectively) than the pulp (0.27% and 40.40% respectively). No heavy metals were detected in both samples. Seed extracted at 60◦C/6 hours and 100◦C/15 minutes showed the highest TPC value and were significantly different (p<0.05) than the seed extracted at 40◦C/12 hours. Anti-oxidant activity is positively correlated to the TPC value of the extracts (R=0.991). The pulp and seed extracted at 100◦C/15 minutes showed the highest FRAP value among its groups (216.17 ± 14.06 μmol (Fe)/g and 659.74 ± 16.40 μmol (Fe)/g respectively). This study indicates that tamarind pulp and seed extracts possess beneficial antioxidant properties and the optimum extraction parameter is 100◦C for 15 minutes. In Artemia salina lethality test, tamarind pulp caused significant mortality of the crustacean larvae with LC50 in the range of 26-28 μL/mL. Tamarind seed were not toxic to Artemia salina since the LC50 of the extracts was higher than 1000 μL/mL.
本研究旨在检测罗望子果肉和种子提取物的营养成分、抗氧化活性及半数致死浓度（LC50值）。提取温度分别设置为40℃、60℃和100℃，提取时间分别为12小时、6小时和15分钟，以确定最佳提取参数，同时采用铁（III）还原（FRAP）法测定提取物的抗氧化活性。提取物的总酚含量（TPC）通过福林 - 西奥尔特法以没食子酸当量进行估算。通过卤虫致死试验在体外评估种子和果肉样品提取物的潜在毒性。结果表明，罗望子种子的碳水化合物、蛋白质、脂肪和能量含量百分比（分别为15%、82%、95%和33.13%）高于果肉。另一方面，果肉的水分含量（51.1%）和灰分含量（34.84%）高于种子。在矿物质分析中，罗望子种子的钙和碳含量（分别为1.0%和50.73%）高于果肉（分别为0.27%和40.40%）。两个样品中均未检测到重金属。在60℃/6小时和100℃/15分钟条件下提取的种子TPC值最高，与在40℃/12小时条件下提取的种子相比有显著差异（P<0.05）。抗氧化活性与提取物的TPC值呈正相关（R = 0.991）。在100℃/15分钟条件下提取的果肉和种子在其各自组别中FRAP值最高（分别为216.17±14.06 μmol（Fe）/g和659.74±16.40 μmol（Fe）/g）。本研究表明，罗望子果肉和种子提取物具有有益的抗氧化特性，最佳提取参数为100℃提取15分钟。在卤虫致死试验中，罗望子果肉导致甲壳类幼虫显著死亡，LC50在26 - 28 μL/mL范围内。罗望子种子对卤虫无毒害作用，因为提取物的LC50高于1000 μL/mL。
