Study of chemical constituents, antioxidants and antimicrobial activities of Tamarindus indica L. seed.

The fruits of Tamarindus indica L. are consumed worldwide, with various parts of the plant being used for medicinal purposes. The residues (pericarp and seeds) generated during cellulose processing are of significant value as they contain bioactive compounds with diverse biological activities. The objective of this study was to evaluate the chemical constituents of the ethyl acetate fraction as possible substitutes for synthetic compounds with biological properties using ultra-high performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS/MS) analysis and the evaluation of the antioxidant activity (ferric reducing antioxidant power [FRAP], 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid [ABTS], and 1-diphenyl-2-picrylhydrazyl [DPPH]), total phenolic compounds (TPC), and antimicrobial activity of the hydroalcoholic extract and tamarind seed fractions were also performed. The chemical investigation of the acetate fraction using UHPLC-HRMS/MS resulted in the putative identification of 14 compounds, including flavonoids, (+)-catechin/(-)-epicatechin, procyanidin B2, procyanidin C2, isoquercetin, quercetin, luteolin, rutin, taxifolin, eriodictyol, kaempferide, hydroxybenzoic acid, protocathecuic acid, and protocathecuic acid methyl and ethyl esters derivatives. The crude hydroalcoholic extract exhibited the best results in terms of TPC: 883.87 gallic acid equivalent (GAE; mg/g) and antioxidant activity: FRAP: 183.29 GAE (mg/g), ABTS: 39.67%, and DPPH: 91.08%. The extract exhibited excellent antibacterial activity against gram-positive bacteria, specifically Staphylococcus aureus minimum inhibitory concentration (MIC)/minimum bactericidal concentration (MBC; 62.5/125 g/mL) and Bacillus cereus MIC/MBC (125/250 g/mL), and gram-negative bacteria, specifically Aeromonas hydrophila MIC/MBC (125/250 µg/mL) and Pseudomonas aeruginosa MIC/MBC (250/500 g/mL). Morphological damage to cells was observed using flow cytometry and scanning electron microscopy. Tamarind seeds contain unique bioactive compounds that should be explored for their use as novel food preservatives. PRACTICAL APPLICATION: Original data were obtained regarding the Tamarindus indica L. seed extract and the ethyl acetate and hexane fractions. This research aimed to investigate the potential of these for food preservation and as alternatives to additives and synthetic compounds added to cattle feed. This paper reports novel findings regarding the chemical composition of the extract and its antioxidant activity, along with its antimicrobial activity against bacteria (gram-positive: Staphylococcus aureus, Bacillus cereus, and gram-negative: Salmonella enterica serovar Enteritidis, Escherichia coli, Pseudomonas aeruginosa, and Aeromonas hydrophila) and yeasts (Candida albicans and Saccharomyces cerevisiae).

Characterization, Antioxidant and Antibacterial Potentials of Tamarindus indica L. Fruit Pulp Extract Loaded O/W Nanoemulsions

Abstract The main purposes of the current study were to formulate o/w nanoemulsions as a carrier for Tamarindus indica (tamarind) fruit pulp extract and to study the antioxidant and antibacterial potentials of nanoemulsions containing tamarind extract, focusing on cosmetic/hygiene applications. The o/w nanoemulsions using a mixture of Tween 80 and Span 80 as an emulsifier (5%w/w) were prepared by a high pressure homogenization process. Two concentrations of sweet tamarind extract, 3.3 and 6.6%w/w, based on the bioactivity study, were incorporated into the blank nanoemulsions to produce loaded nanoemulsions, F1-3.3TE (3.3%) and F1- 6.6TE (6.6%). As compared with the unloaded nanoemulsion, both tamarind extract loaded nanoemulsions showed reduced pH and significantly increased viscosity. Overall, the loaded nanoemulsions had droplet sizes of approximately 130 nm, zeta potential around -38 mV and polydispersity index (PDI) values less than 0.2. The nanoemulsion F1-3.3TE had better stability (e.g. significantly greater % tartaric acid content and lesser PDI value) than the nanoemulsion F1-6.6TE did. The antioxidant activity using 2,2-diphenyl-1-picrylhydrazyl assay revealed that the nanoemulsions F1-3.3TE and F1-6.6TE had scavenging activities of 81.66 ± 0.77% and 63.80 ± 0.79%, respectively. However, antioxidant activity of these two formulations decreased under stress conditions (heating-cooling cycles). Such incidence did not occur for their antibacterial properties investigated by agar well diffusion technique. The two formulations exhibited inhibition zones of approximately 24.0-27.7 mm against Staphylococcus aureus and Staphylococcus epidermidis, responsible for malodor of underarms. The results suggest the potential of using sweet tamarind pulp extract loaded nanoemulsions as hygiene products.

Prospection of Fungal Lignocellulolytic Enzymes Produced from Jatoba (Hymenaea courbaril) and Tamarind (Tamarindus indica) Seeds: Scaling for Bioreactor and Saccharification Profile of Sugarcane Bagasse.

The lignocellulosic biomass comprises three main components: cellulose, hemicellulose, and lignin. Degradation and conversion of these three components are attractive to biotechnology. This study aimed to prospect fungal lignocellulolytic enzymes with potential industrial applications, produced through a temporal analysis using Hymenaea courbaril and Tamarindus indica seeds as carbon sources. α-L-arabinofuranosidase, acetyl xylan esterase, endo-1,5-α-L-arabinanase, ß-D-galactosidase, ß-D-glucosidase, ß-glucanase, ß-D-xylosidase, cellobiohydrolase, endoglucanase, lichenase, mannanase, polygalacturonase, endo-1,4-ß-xylanase, and xyloglucanase activities were determined. The enzymes were produced for eight filamentous fungi: Aspergillus fumigatus, Trametes hirsuta, Lasiodiplodia sp., two strains of Trichoderma longibrachiatum, Neocosmospora perseae, Fusarium sp. and Thermothelomyces thermophilus. The best producers concerning enzymatic activity were T. thermophilus and T. longibrachiatum. The optimal conditions for enzyme production were the media supplemented with tamarind seeds, under agitation, for 72 h. This analysis was essential to demonstrate that cultivation conditions, static and under agitation, exert strong influences on the production of several enzymes produced by different fungi. The kind of sugarcane, pretreatment used, microorganisms, and carbon sources proved limiting sugar profile factors.

Avaliação física, química e microbiológica de geladinho de tamarindo comercializado em Morrinhos-GO / Physical, chemical and microbiological evaluation of tamarind geladinho commercialized in Morrinhos GO

O “geladinho” é muito comum no Brasil, e sua aceitação pela população é muito grande, agradando pessoas de praticamente todas as faixas etárias, principalmente crianças e jovens. Por isso, foi realizada uma pesquisa para avaliar a qualidade física, química e microbiológica desse produto, comercializado em Morrinhos GO. O produto pode ser chamado de vários nomes, cada região brasileira denomina de uma forma, como por exemplo, “sacolé”, “flau”, “gelinho”, ”geladinho”, “chupe-chupe”, “chope”, em Morrinhos GO o sabor predileto da população é o de tamarindo. Foram avaliadas quatro amostras de três pontos de vendas. Foram realizadas análises de pH, acidez titulável total, sólidos solúveis totais, vitamina C, peso médio, e análises de Salmonella, coliformes totais e termotolerantes, bolores e leveduras. Nas análises física e químicas foi realizado o acompanhamento após 28 dias de armazenamento em freezer a -18° a -22°C. Nenhuma amostra apresentou presença de coliformes totais, E. coli, e Salmonella. Porém verificou-se a presença de bolores e leveduras em baixos níveis. No geral, os produtos encontravam-se em condições sanitárias satisfatórias conforme a RDC 12/2001.(AU)

The “geladinho” is very common in Brazil, and its acceptance by the population is very large, pleasing people of practically all age groups, mainly children and young people. Therefore, research was carried out to evaluate the physical, chemical and microbiological quality of this product, sold in Morrinhos GO. The product can be called by several names, each Brazilian region names it in a different way, such as “sacolé”, “flau”, “gelinho”, “geladinho”, “chupe-chupe”, “chope”, in Morrinhos GO the favorite flavor of the population is tamarind. Four samples from three points of sale were evaluated. pH, total titratable acidity, total soluble solids, vitamin C, average weight, Salmonella, total and thermotolerant coliforms, molds and, yeasts were analyzed. In the physical and solid analyzes performed, the follow-up after 28 days of storage in a freezer at -18 ° to -22°C. No samples presented the presence of total coliforms, E. Coli, and Salmonella. However, compensation value UFC/mL, although small, of molds and yeasts. In general, the products were in satisfactory sanitary conditions according to RDC 12/2001.(AU)

Avaliação física, química e microbiológica de geladinho de tamarindo comercializado em Morrinhos-GO / Physical, chemical and microbiological evaluation of tamarind geladinho commercialized in Morrinhos – GO

O “geladinho” é muito comum no Brasil, e sua aceitação pela população é muito grande, agradando pessoas de praticamente todas as faixas etárias, principalmente crianças e jovens. Por isso, foi realizada uma pesquisa para avaliar a qualidade física, química e microbiológica desse produto, comercializado em Morrinhos – GO. O produto pode ser chamado de vários nomes, cada região brasileira denomina de uma forma, como por exemplo, “sacolé”, “flau”, “gelinho”, ”geladinho”, “chupe-chupe”, “chope”, em Morrinhos – GO o sabor predileto da população é o de tamarindo. Foram avaliadas quatro amostras de três pontos de vendas. Foram realizadas análises de pH, acidez titulável total, sólidos solúveis totais, vitamina C, peso médio, e análises de Salmonella, coliformes totais e termotolerantes, bolores e leveduras. Nas análises física e químicas foi realizado o acompanhamento após 28 dias de armazenamento em freezer a -18° a -22°C. Nenhuma amostra apresentou presença de coliformes totais, E. coli, e Salmonella. Porém verificou-se a presença de bolores e leveduras em baixos níveis. No geral, os produtos encontravam-se em condições sanitárias satisfatórias conforme a RDC 12/2001.

The “geladinho” is very common in Brazil, and its acceptance by the population is very large, pleasing people of practically all age groups, mainly children and young people. Therefore, research was carried out to evaluate the physical, chemical and microbiological quality of this product, sold in Morrinhos – GO. The product can be called by several names, each Brazilian region names it in a different way, such as “sacolé”, “flau”, “gelinho”, “geladinho”, “chupe-chupe”, “chope”, in Morrinhos – GO the favorite flavor of the population is tamarind. Four samples from three points of sale were evaluated. pH, total titratable acidity, total soluble solids, vitamin C, average weight, Salmonella, total and thermotolerant coliforms, molds and, yeasts were analyzed. In the physical and solid analyzes performed, the follow-up after 28 days of storage in a freezer at -18 ° to -22°C. No samples presented the presence of total coliforms, E. Coli, and Salmonella. However, compensation value UFC/mL, although small, of molds and yeasts. In general, the products were in satisfactory sanitary conditions according to RDC 12/2001.

Avaliação física, química e microbiológica de "geladinho" de tamarindo comercializado em Morrinhos-GO / Physical, chemical and microbiological evaluation of tamarind "geladinho" commercialized in Morrinhos - GO

O "geladinho" é muito comum no Brasil, e sua aceitação pela população é muito grande, agradando pessoas de praticamente todas as faixas etárias, principalmente crianças e jovens. Por isso, foi realizada uma pesquisa para avaliar a qualidade física, química e microbiológica desse produto, comercializado em Morrinhos ­ GO. O produto pode ser chamado de vários nomes, cada região brasileira denomina de uma forma, como por exemplo, "sacolé", "flau", "gelinho", "geladinho", "chupe-chupe", "chope", em Morrinhos ­ GO o sabor predileto da população é o de tamarindo. Foram avaliadas quatro amostras de três pontos de vendas. Foram realizadas análises de pH, acidez titulável total, sólidos solúveis totais, vitamina C, peso médio, e análises de Salmonella, coliformes totais e termotolerantes, bolores e leveduras. Nas análises física e químicas foi realizado o acompanhamento após 28 dias de armazenamento em freezer a -18° a -22°C. Nenhuma amostra apresentou presença de coliformes totais, E. coli, e Salmonella. Porém verificou-se a presença de bolores e leveduras em baixos níveis. No geral, os produtos encontravam-se em condições sanitárias satisfatórias conforme a RDC 12/2001

The "geladinho" is very common in Brazil, and its acceptance by the population is very large, pleasing people of practically all age groups, mainly children and young people. Therefore, research was carried out to evaluate the physical, chemical and microbiological quality of this product, sold in Morrinhos ­ GO. The product can be called by several names, each Brazilian region names it in a different way, such as "sacolé", "flau", "gelinho", "geladinho", "chupe-chupe", "chope", in Morrinhos ­ GO the favorite flavor of the population is tamarind. Four samples from three points of sale were evaluated. pH, total titratable acidity, total soluble solids, vitamin C, average weight, Salmonella, total and thermotolerant coliforms, molds and, yeasts were analyzed. In the physical and solid analyzes performed, the follow-up after 28 days of storage in a freezer at -18 ° to -22°C. No samples presented the presence of total coliforms, E. Coli, and Salmonella. However, compensation value UFC/mL, although small, of molds and yeasts. In general, the products were in satisfactory sanitary conditions according to RDC 12/2001

Application of Tamarind Waste Extracts to Improve the Antioxidant Properties of Tamarind Nectars.

Tamarind fruits are consumed worldwide and their seeds have an underexploited potential. We assessed the effect of the addition of a freeze-dried aqueous of extract tamarind seed (FAE) at three concentration levels (0.3, 1.15 and 2%) on the antioxidant capacity (DPPH, ABTS, FRAP and ORAC) and concentrations of total phenolic compounds in tamarind pulp. Conditions used to prepare the aqueous extracts were established using multivariate optimization. Moreover, nectars prepared from pulps combined with FAE were subjected to sensory tests. Tamarind fruits from three geographic regions in Brazil (Minas Gerais, São Paulo and Bahia) that were harvested in 2013 and 2014 were used in the study. Generally, the freeze-dried aqueous extracts increased the concentrations of antioxidants in the pulp. The results revealed a positive correlation between the FAE concentration in the pulp and the antioxidant capacity of all samples, particularly samples from Bahia and Minas Gerais, which presented an increase of up to 1,942% in the ABTS method when 2% FAE was incorporated into the pulp, from approximately 40.1 to 209.1 mMTrolox/gdw and 13.4 to 143.4 mMTrolox/gdw, respectively. Sensory tests indicated the satisfactory acceptance and non-distinction between nectar samples to which FAE was or was not added when the FAE concentration was less than 2.3gFAE/L, regardless of the geographic origin of the samples.

Intake, digestibility, ingestive behavior, and nitrogen balance of goats fed with diets containing residue from tamarind fruit.

This study is aimed at determining the maximum inclusion level of tamarind (Tamarindus indica) residues in the diet of goats on intake, digestibility, ingestive behavior, and nitrogen (N) balance. Twenty-four crossbred (Boer × undefined breed) castrated goat kids (5 months old and with an initial weight of 23.9 ± 0.3 kg) were assigned in a completely randomized design (4 treatments and 6 replicates). Diets consisted of Tifton 85 (Cynodon sp.) hay as the roughage (400 g/kg) source and concentrate (600 g/kg); the levels of tamarind residue inclusion were 0.0, 7.0, 14.0, and 21.0% on a dry matter (DM) basis. The experimental period lasted 23 days (15 of adaptation and 8 of sampling). Inclusion of tamarind residue in the goat kid diets did not affect (P > 0.05) the intake and digestibility of DM, crude protein, neutral detergent fiber (NDF), and total digestible nutrient; intake of N, urinary N, and retained N (g/day); time spent ruminating; numbers of times/day feeding, ruminating, or idling; eating efficiency of DM and NDF; number of boluses/day; and amount (g) of DM/bolus. However, there were a linear reduction in ether extract digestibility (P = 0.011) and a linear decreasing trend in non-fibrous carbohydrate digestibility (P = 0.083). The addition of tamarind residue had a positive linear effect (P = 0.041) on the time spent feeding and promoted a decreasing linear trend for the time spent idling (P = 0.063). It is recommended to include the residue from tamarind fruit at a level of 21% in diets for goat kids, as it does not affect nutrient intake and digestibility and the N balance.

Subproduto de tamarindo: caracterização físico-química, fenólicos totais e capacidade antioxidante / By-product of tamarindo: chemical composition, total phenolics and antioxidant capacity

Objetivou-se com o presente estudo determinar a caracterização físico-química, fenólicos totais e capacidade antioxidante do resíduo desidratado do processamento da polpa de tamarindo. Foram obtidos valores consideráveis de proteína (5,26 g.100 g-1), gordura total (8,76 g.100 g-1), cinzas (2,94 g.100 g-1) e fibra bruta (35,98 g.100 g-1), indicando alto valor nutricional. Apresentou pH de 3,2, acidez total titulável de 2,82 g.100 g-1 de ácido tartárico e baixo teor de umidade (7,34 g.100 g-1). A farinha obtida apresentou 1902,43 mg GAE.100 g-1 de amostra em fenólicos totais e capacidade antioxidante expressa em CE50 de 0,19 e 0,25 mg.mL-1 avaliadas pelos ensaios do DPPH e ABTS, respectivamente. A partir dos resultados observados, pode-se inferir que a farinha obtida apresenta potencial como ingrediente funcional na indústria de alimentos.

Subproduto de tamarindo: caracterização físico-química, fenólicos totais e capacidade antioxidante / By-product of tamarindo: chemical composition, total phenolics and antioxidant capacity

Objetivou-se com o presente estudo determinar a caracterização físico-química, fenólicos totais e capacidade antioxidante do resíduo desidratado do processamento da polpa de tamarindo. Foram obtidos valores consideráveis de proteína (5,26 g.100 g-1), gordura total (8,76 g.100 g-1), cinzas (2,94 g.100 g-1) e fibra bruta (35,98 g.100 g-1), indicando alto valor nutricional. Apresentou pH de 3,2, acidez total titulável de 2,82 g.100 g-1 de ácido tartárico e baixo teor de umidade (7,34 g.100 g-1). A farinha obtida apresentou 1902,43 mg GAE.100 g-1 de amostra em fenólicos totais e capacidade antioxidante expressa em CE50 de 0,19 e 0,25 mg.mL-1 avaliadas pelos ensaios do DPPH e ABTS, respectivamente. A partir dos resultados observados, pode-se inferir que a farinha obtida apresenta potencial como ingrediente funcional na indústria de alimentos.(AU)

Anti-TNF-α Agent Tamarind Kunitz Trypsin Inhibitor Improves Lipid Profile of Wistar Rats Presenting Dyslipidemia and Diet-induced Obesity Regardless of PPAR-γ Induction.

: The increasing prevalence of obesity and, consequently, chronic inflammation and its complications has increased the search for new treatment methods. The effect of the purified tamarind seed trypsin inhibitor (TTIp) on metabolic alterations in Wistar rats with obesity and dyslipidemia was evaluated. Three groups of animals with obesity and dyslipidemia were formed, consuming a high glycemic index and glycemic load (HGLI) diet, for 10 days: Obese/HGLI diet; Obese/standard diet; Obese/HGLI diet + TTIp (730 µg/kg); and one eutrophic group of animals was fed a standard diet. Rats were evaluated daily for food intake and weight gain. On the 11th day, animals were anesthetized and sacrificed for blood and visceral adipose tissue collection. TTIp treated animals presented significantly lower food intake than the untreated group (p = 0.0065), TG (76.20 ± 18.73 mg/dL) and VLDL-C (15.24 ± 3.75 mg/dL). Plasma concentrations and TNF-α mRNA expression in visceral adipose tissue also decreased in obese animals treated with TTIp (p < 0.05 and p = 0.025, respectively) with a negative immunostaining. We conclude that TTIp presented anti-TNF-α activity and an improved lipid profile of Wistar rats with dyslipidemia and obesity induced by a high glycemic index and load diet regardless of PPAR-γ induction.

Satietogenic Protein from Tamarind Seeds Decreases Food Intake, Leptin Plasma and CCK-1r Gene Expression in Obese Wistar Rats.

OBJECTIVE: This study evaluated the effect of a protein, the isolated Trypsin Inhibitor (TTI) from Tamarindus indica L. seed, as a CCK secretagogue and its action upon food intake and leptin in obese Wistar rats. METHODS: Three groups of obese rats were fed 10 days one of the following diets: Standard diet (Labina®) + water; High Glycemic Index and Load (HGLI) diet + water or HGLI diet + TTI. Lean animals were fed the standard diet for the 10 days. Food intake, zoometric measurements, plasma CCK, plasma leptin, relative mRNA expression of intestinal CCK-related genes, and expression of the ob gene in subcutaneous adipose tissue were assessed. RESULTS: TTI decreased food intake but did not increase plasma CCK in obese animals. On the other hand, TTI treatment decreased CCK-1R gene expression in obese animals compared with the obese group with no treatment (p = 0.027). Obese animals treated with TTI presented lower plasma leptin than the non-treated obese animals. CONCLUSION: We suggest that TTI by decreasing plasma leptin may improve CCK action, regardless of its increase in plasma from obese rats, since food intake was lowest.

Biometric variables and photosynthetic pigments in tamarind seedlings irrigated with saline water and biofertilizers / Variáveis biométricas e pigmentos fotossintéticos em mudas de tamarindeiro irrigadas com água salina e biofertilizantes

Saline level of water or soil beyond the limit tolerated by crops may impair morphological, physiological, and biochemical processes of plants in general, including tamarind. This problem requires the adoption of management and input techniques to reduce the degenerative effects of salts on plant species. In this sense, the aim of this study was to assess the effect of bovine biofertilizers on biometric variables and chlorophyll contents in tamarind seedlings irrigated with saline water. The experiment was conducted from October 2012 to January 2013, in Areia, PB, Brazil, in a randomized block design with four replications and five plants per plot in a 5 × 3 factorial scheme, consisting of electrical conductivity of water of 0.5, 1.5, 3.0, 4.5, and 6.0 dS m-¹ and soil without and with common and chemically enriched biofertilizers. Leaf area, shoot dry matter, and contents of chlorophyll a, b, total, and carotenoids were assessed at 100 days after sowing. The increased water salinity reduced leaf area and seedling biomass formation, with a higher intensity in the soil without biofertilizer. The addition of biofertilizers allows the formation of tamarind seedlings irrigated with water of a salinity not tolerated by them when cultivated in the soil without the tested inputs.(AU)

O nível salino da água ou do solo além do limite tolerado pelas culturas, pode prejudicar os processos morfológicos, fisiológicos e bioquímicos das plantas em geral, inclusive do tamarindeiro. Esse problema exige a adoção de técnicas de manejo e de insumos com a finalidade de reduzir os efeitos degenerativos dos sais às espécies vegetais. Nessa direção, o trabalho teve como objetivo avaliar o efeito de biofertilizantes bovinos sobre variáveis biométricas e teores de clorofila em mudas de tamarindeiro irrigadas com água salina. O experimento foi conduzido no período de outubro de 2012 a janeiro de 2013, Areia, PB, Brasil, em blocos casualizados com quatro repetições e cinco plantas por parcela, usando o esquema fatorial 5 × 3, referente à condutividade elétrica das águas de 0,5; 1,5; 3,0; 4,5 e 6,0 dS m-¹, em solo sem e com biofertilizante comum e enriquecido quimicamente. Aos 100 dias após a semeadura, foram avaliados a área foliar, massa de matéria seca da parte aérea e os teores de clorofila a, b, total e carotenoides. O aumento da salinidade das águas reduziu a área foliar e a formação de biomassa pelas mudas, com maior intensidade no solo sem biofertilizante. A adição dos biofertilizantes permite a formação de mudas de tamarindeiro irrigadas com águas de salinidade não tolerada por estas plantas quando cultivadas no solo sem os insumos testados.(AU)

Biometric variables and photosynthetic pigments in tamarind seedlings irrigated with saline water and biofertilizers / Variáveis biométricas e pigmentos fotossintéticos em mudas de tamarindeiro irrigadas com água salina e biofertilizantes

Saline level of water or soil beyond the limit tolerated by crops may impair morphological, physiological, and biochemical processes of plants in general, including tamarind. This problem requires the adoption of management and input techniques to reduce the degenerative effects of salts on plant species. In this sense, the aim of this study was to assess the effect of bovine biofertilizers on biometric variables and chlorophyll contents in tamarind seedlings irrigated with saline water. The experiment was conducted from October 2012 to January 2013, in Areia, PB, Brazil, in a randomized block design with four replications and five plants per plot in a 5 × 3 factorial scheme, consisting of electrical conductivity of water of 0.5, 1.5, 3.0, 4.5, and 6.0 dS m-¹ and soil without and with common and chemically enriched biofertilizers. Leaf area, shoot dry matter, and contents of chlorophyll a, b, total, and carotenoids were assessed at 100 days after sowing. The increased water salinity reduced leaf area and seedling biomass formation, with a higher intensity in the soil without biofertilizer. The addition of biofertilizers allows the formation of tamarind seedlings irrigated with water of a salinity not tolerated by them when cultivated in the soil without the tested inputs.

O nível salino da água ou do solo além do limite tolerado pelas culturas, pode prejudicar os processos morfológicos, fisiológicos e bioquímicos das plantas em geral, inclusive do tamarindeiro. Esse problema exige a adoção de técnicas de manejo e de insumos com a finalidade de reduzir os efeitos degenerativos dos sais às espécies vegetais. Nessa direção, o trabalho teve como objetivo avaliar o efeito de biofertilizantes bovinos sobre variáveis biométricas e teores de clorofila em mudas de tamarindeiro irrigadas com água salina. O experimento foi conduzido no período de outubro de 2012 a janeiro de 2013, Areia, PB, Brasil, em blocos casualizados com quatro repetições e cinco plantas por parcela, usando o esquema fatorial 5 × 3, referente à condutividade elétrica das águas de 0,5; 1,5; 3,0; 4,5 e 6,0 dS m-¹, em solo sem e com biofertilizante comum e enriquecido quimicamente. Aos 100 dias após a semeadura, foram avaliados a área foliar, massa de matéria seca da parte aérea e os teores de clorofila a, b, total e carotenoides. O aumento da salinidade das águas reduziu a área foliar e a formação de biomassa pelas mudas, com maior intensidade no solo sem biofertilizante. A adição dos biofertilizantes permite a formação de mudas de tamarindeiro irrigadas com águas de salinidade não tolerada por estas plantas quando cultivadas no solo sem os insumos testados.

Antioxidant and toxicological evaluation of a Tamarindus indica L. leaf fluid extract.

In the scientific community, there is a growing interest in Tamarindus indica L. leaves, both as a valuable nutrient and as a functional food. This paper focuses on exploring its safety and antioxidant properties. A tamarind leaf fluid extract (TFE) wholly characterised was evaluated for its anti-DPPH activity (IC50 = 44.36 µg/mL) and its reducing power activity (IC50 = 60.87 µg/mL). TFE also exhibited a high ferrous ion-chelating capacity, with an estimated binding constant of 1.085 mol L(-1) while its influence over nitric oxide production in human leucocytes was irregular. At low concentrations, TFE stimulated NO output, but it significantly inhibited it when there was an increase in concentration. TFE was also classified as a non-toxic substance in two toxicity tests: the acute oral toxicity test and the oral mucous irritability test. Further toxicological assays are needed, although results so far suggest that TFE might become a functional dietary supplement.

Cultivo de tamarindo sob malhas coloridas: plasticidade anatômica foliar / Tamarind cultivation under colored shading nets: leaf anatomical plasticity

Este trabalho teve como objetivo avaliar o efeito da alteração da qualidade espectral da luz, utilizando malhas de transmissão de luz diferenciada, sobre características da anatomia foliar em plantas de tamarindo (Tamarindus indica L.), visando à obtenção de plantas mais propícias ao plantio. Mudas de tamarindo foram cultivadas sob malhas de 50% de sombreamento nas cores branca, azul, vermelha e preta em delineamento inteiramente casualizado. Após 90 dias de cultivo sob as malhas, as folhas foram avaliadas quanto à anatomia e micromorfologia. Plantas submetidas ao cultivo sob malha branca apresentaram maior altura das células da epiderme na face abaxial e maior espessura do parênquima paliçádico e da nervura central. Melhores resultados para epiderme na face adaxial e limbo foliar foram observados sob malhas branca e azul. Maiores densidades estomáticas foram obtidas sob malhas azul e vermelha. As folhas de Tamarindus indica apresentam plasticidade anatômica em resposta às modificações no espectro da radiação. Em face desses resultados, as malhas branca e azul podem ser recomendadas para obtenção de plantas mais propícias ao plantio.

This study aimed to evaluate the effect of changing light spectral quality, using colored shading nets, on the characteristics of tamarind (Tamarindus indica L.) leaf anatomy to obtain more conducive plants. Tamarind seedlings were grown under blue, white, black and red shade nets, in a completely randomized design. After 90 days, the leaves were evaluated anatomically and micromorphologically. Plants grown under white net had greater palisade parenchyma, abaxial epidermis cells and midrib thicknesses. Better results for adaxial epidermis and leaf blade were observed under white and blue nets. Higher stomatal density was obtained under blue and red nets. Tamarindus indica leaves present anatomical plasticity in response to changes in the radiation spectrum. In view of these results, the white and blue nets can be recommended to obtain plants more efficient to planting.

Cultivo de tamarindo sob malhas coloridas: plasticidade anatômica foliar / Tamarind cultivation under colored shading nets: leaf anatomical plasticity

Este trabalho teve como objetivo avaliar o efeito da alteração da qualidade espectral da luz, utilizando malhas de transmissão de luz diferenciada, sobre características da anatomia foliar em plantas de tamarindo (Tamarindus indica L.), visando à obtenção de plantas mais propícias ao plantio. Mudas de tamarindo foram cultivadas sob malhas de 50% de sombreamento nas cores branca, azul, vermelha e preta em delineamento inteiramente casualizado. Após 90 dias de cultivo sob as malhas, as folhas foram avaliadas quanto à anatomia e micromorfologia. Plantas submetidas ao cultivo sob malha branca apresentaram maior altura das células da epiderme na face abaxial e maior espessura do parênquima paliçádico e da nervura central. Melhores resultados para epiderme na face adaxial e limbo foliar foram observados sob malhas branca e azul. Maiores densidades estomáticas foram obtidas sob malhas azul e vermelha. As folhas de Tamarindus indica apresentam plasticidade anatômica em resposta às modificações no espectro da radiação. Em face desses resultados, as malhas branca e azul podem ser recomendadas para obtenção de plantas mais propícias ao plantio.(AU)

This study aimed to evaluate the effect of changing light spectral quality, using colored shading nets, on the characteristics of tamarind (Tamarindus indica L.) leaf anatomy to obtain more conducive plants. Tamarind seedlings were grown under blue, white, black and red shade nets, in a completely randomized design. After 90 days, the leaves were evaluated anatomically and micromorphologically. Plants grown under white net had greater palisade parenchyma, abaxial epidermis cells and midrib thicknesses. Better results for adaxial epidermis and leaf blade were observed under white and blue nets. Higher stomatal density was obtained under blue and red nets. Tamarindus indica leaves present anatomical plasticity in response to changes in the radiation spectrum. In view of these results, the white and blue nets can be recommended to obtain plants more efficient to planting.(AU)

Effect of Tamarindus indica L. leaves' fluid extract on human blood cells.

Tamarind leaves are edible; however, their saponin content could be toxic to human blood cells. In this article, the effect of tamarind leaf fluid extract (TFE) on human blood cells was evaluated by using several tests. Results revealed that TFE did not cause significant haemolysis on human red blood cells even at the lowest evaluated concentration (20 mg/mL). Blood protein denaturalisation ratio was consistently lower than in control at TFE concentrations greater than 40 mg/mL. Erythrocyte membrane damage caused by the action of oxidative H2O2 displayed a steady reduction with increasing TFE concentrations. In the reactive oxygen species (ROS) measurement by using flow cytometry assay, leucocyte viability was over 95% at tested concentrations, and a high ROS inhibition was also recorded. Protective behaviour found in TFE should be attributed to its polyphenol content. Thus, tamarind leaves can be regarded as a potential source of interesting phytochemicals.

Standardization of the quality control parameters of the Tamarindus indica L. soft extract

Introduction: Tamarindus indica L or Tamarind as commonly known is a medicinal plant witha broad spectrum of application in medicine. Tamarind is the most useful plant for liver disorders treatment in Cuba and The Caribbean. People use it as decoction and have to take up to four liters a day of this preparation, because the use of alcohol in the Tamarind fluid extracts prevent its use in patient with lever desorders. Objective: the aim of this study was the preliminary establisment of quality control parameters of the Tamarindus indica L soft extract as a novel alcohol-free active ingredient for solids pharmaceutical formulation. Methods: organoleptics properties, total solids, relative density, pH, and total ashes were stablished. The polyphenols content was evaluated as a chemical marker using Folin-Ciocalteau spectrophotometric method. The WHO methodology was followed for the establishment of limits for each one of the parameters...

Introducción: el Tamarindus indica L o tamarindo, como se le conoce comúnmente, es una planta medicinal con un amplio espectro de aplicación en la medicina. Es la más utilizada en Cuba y en el Caribe para los trastornos hepáticos. La población la utiliza en forma de decocción y consume alrededor de 4 L/d de esta preparación, porque el contenido de alcohol del extracto fluido de tamarindo impide su utilización en pacientes con estas enfermedades. Objetivo: establecer de forma preliminar los parámetros de control de calidad en el extracto blando de las hojas de Tamarindus indica L como un nuevo ingrediente activo libre de etanol, para la preparación de formas farmacéuticas sólidas. Métodos: se evaluaron las propiedades organolépticas, sólidos totales, densidad relativa, pH y cenizas totales. Se evaluó el contenido de polifenoles como marcador para el control de calidad de este extracto utilizando el método de Folin Ciocalteau. Se empleó la metodología propuesta por la Organización Mundial de la Salud para el establecimiento de los límites de control...

Antimicrobial activity of extracts from Tamarindus indica L. leaves.

Tamarindus indica L. leaves are reported worldwide as antibacterial and antifungal agents; however, this observation is not completely accurate in the case of Cuba. In this article, decoctions from fresh and sun dried leaves, as well as fluid extracts prepared with 30 and 70% ethanol-water and the pure essential oil from tamarind leaves were microbiologically tested against Bacillus subtilis, Enterococcus faecalis, Staphylococcus aureus, Escherichia coli, Salmonella typhimurium, Pseudomona aeruginosa and Candida albicans. Aqueous and fluid extracts were previously characterized by spectrophotometric determination of their total phenols and flavonoids, while the essential oil was chemically evaluated by gas chromatography/mass spectroscopy (GC/MS). Experimental data suggest phenols as active compounds against B. subtilis cultures, but not against other microorganisms. On the other hand, the essential oil exhibited a good antimicrobial spectrum when pure, but its relative low concentrations in common folk preparations do not allow for any good activity in these extracts.