Study the Chemical Composition and Antioxidant Activity of ‎Tamarind (Tamarindus indica L.) Pulp and Seed

Shamaail A. Saewan*(1) Rawdhah M. Ali(1) Saher S. George(1) and Lina S. Mohammed(1)  

(1).Department of Food science, College of Agriculture, University of Basrah, Iraq.

(*Corresponding author: Dr.  Shamaail A. Saewan. E-Mail:

Received: 12/01/2020                               Accepted: 12/03/2020


The current study was conducted from November, 2017 to May, 2018. Tamarindus indica L. was purchased from commercial markets in Basrah city, southern Iraq. The pulp and seeds were isolated and dried separately at 40° C for 72 hours. The chemical composition was estimated. High significant differences (P<0.05) were observed for moisture, ash and carbohydrate contents between pulp and seeds. No significant differences (P<0.05) were observed for protein and lipids. 50% of ethanol solution extracts of pulp and seeds were prepared with different concentrations of (5, 25, 50, 75 and 100) mg/ml. Antioxidant activity, reducing power and FRAP (Ferric reducing/antioxidant power) were measured. Significant differences (P<0.05) were found between the concentrations mentioned above and tamarind extracts (pulp and seed). High significant differences (P<0.05) were found for the concentration of 100 mg/ml of pulp extracts, while low significant differences for the concentration of 5 mg/ml of seed extract for all the mentioned tests in comparison with the standard compounds.

Key words: Tamarindus indica, Antioxidant activity, Chemical composition, Reducing power.

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