Chemical, physicochemical, technological, antibacterial and antioxidant properties of rich-fibre powder extract obtained from tamarind (Tamarindus indica L.)

Protein, fat, ash and total dietary fibre contents of TPE were 2.06, 3.03, 8.95 and 19.30 g/100 g d.m., respectively. Furthermore, glucose and tartaric acid were presented in the largest amounts (155.65 and 40.97 mg/g, respectively). DMSO tamarind extract contained the most phenolic (4.24 mg GAE/g) and flavonoids (127.16 mg RE/g) compounds. Methanolic extract of tamarind showed good antioxidant activity in DPPH assay (92.62% inhibition of radicals) and FRAP assay (2.46 mmol TE/g) assays. While, DMSO extract exhibited the best metal-ion chelating properties (73.68%). Besides, tamarind extract possessed antibacterial activity against Gram-positive and Gram-negative bacterial. Results from this work suggest that TPE could be used as an ingredient of functional food as well as natural preservative in food industry.