Antioxidant Activity of The Most Active Fraction of Tamarind Fruits and Leaves

Abstract

Tamarind plant (Tamarindus indica) contain tannins, flavonoids, and saponins which are usually have antioxidant activity. The purpose of this study was to determine antioxidant activity and total phenolic content of the most active fraction of tamarind fruits and leaves. Antioxidant activity was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical scavenging method and total phenolic content by Folin-Ciocalteu method. The result showed that the most active fraction of tamarind fruits and leaves had IC50 value of 293.22 mg/L and 57.89 mg/L, respectively. These results were higher compared to ascorbic acid as positive control which was 2.12 mg/L. Total phenolic content of the most active fraction of tamarind fruits and leaves was 100.48 mg gallic acid equivalent/100 g dry fruits and 107.44 mg gallic acid equivalent/100 g dry leaves, respectively. The most active fraction of tamarind leaves had higher antioxidant activity compared to its fruit, however both fractions were lower compared to ascorbic acid.