Cytotoxic and antioxidant activities of Tamarindus indica pulp extract from Brazil

Tropical Fruits and Their Co-Products as Bioactive Compounds and Their Health Effects: A Review

“…Tamarind (Tamarindus indica L.) is a fruit rich in phytochemicals, mainly polyphenols, flavonoids, alkaloids, triterpenes and polysaccharides, responsible for the healing properties of the plant [32,65]. The presence of polyphenols in tamarind is dominated by pro-anthocyanidin groups such as pro-cyanidin B2, apigenin, catechin, epicatechin, pro-cyanidin dimers, and trimers, eriodyctiol, taxifoline, and naringenin [32,[66][67][68], catechin (27.00 mg/g), gallic acid (0.93 mg/g) and naringenin (0.50 mg/g) being most dominant [69,70]. The seed, considered as waste, also has a wide range of flavonoid compounds.…”

“…Tamarindus indica L., commonly known as tamarind, is a tropical fruit from Africa, India, and Thailand that belongs to the subfamily Caesalpinioideae of the family Leguminosae (Fabaceae) [32]. It is generally consumed fresh for its attractive bittersweet flavour and sometimes dried or ground in products such as juices, syrup, pulps, dehydrated fruits, gelatin, and sweet products [163,164].…”

“…Figure 1. Flavonoid family and non-flavonoid phenolics found in tropical fruits and their coproducts [25][26][27][28][29][30][31][32][33][34][35][36].…”

“…Figure 2.The main flavonoids found in tropical fruits[25][26][27][28][29][30][31][32][33][34][35][36].…”

Identification and determination of organic acids in some selected medicinal plants grown in Sudan.

“…The values of organic acids in Hibiscus sabdariffa were higher than Ibrahim et al (2015). In this study organic acid was determined in medicinal plants by different method from other reports whereas the other authors as Omar et al (2020) [14] analyzed by high performance liquid chromatography with photodiode array detector (HPLC-PDA), and Bressiani et al (2021) [6] were quantified ascorbic acid by the titration method using 2.6dichlorophenolindophenol. Thus the observed differences in organic acids concentration could be attributed to the type of extraction, analytical methods and conditions used.…”