Study of chemical constituents, antioxidants and antimicrobial activities of Tamarindus indica L. seed
Authors: Bonin Edinéia , Avila Vicente Diaz , Carvalho Venício Macedo , Cardoso Melina Aparecida Plastina , Matos Aylle Medeiros , Ramos Anderson Valdiney Gomes , Cabral Márcia Regina Pereira , Baldoqui Debora Cristina , Sarragiotto Maria Helena , Filho Benício Alves de Abreu , Prado Ivanor Nunes do 
Published: September 2023

AbstractThe 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 ApplicationOriginal 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).