Effect of Infusion Time on the Biochemical Composition of Tamarindus indica
DOI:
https://doi.org/10.24925/turjaf.v13is3.3897-3903.8112Keywords:
Tamarindus indica, Antioxidants, Organic Acids, Infusions, Sugar profileAbstract
Tamarind (Tamarindus indica L.), an evergreen tree belonging to the Fabaceae (Leguminosae) family, has garnered attention in both scientific research and traditional medicine due to its rich antioxidant content, natural sugars, organic acids, and phytochemical compounds. Interest in herbal infusions and their applications is growing, particularly in relation to their bioactive properties and potential health benefits. However, studies on the effects of infusion parameters, such as temperature and duration, on tamarind infusions remain limited in the literature. In this study, we examined the effect of infusion time (3, 6, and 12 minutes) on the total phenolic content (TPC), antioxidant activity, organic acid profile, and sugar composition of tamarind fruit extract. Changes in the antioxidant potential of the samples were assessed using two different methods, DPPH and ABTS, depending on the infusion time. Organic acids were analyzed using HPLC-PDA, and sugar composition was analyzed using HPLC-RID. The highest antioxidant activity, as determined by DPPH and ABTS assays, was observed at the 12-minute infusion time, with values of 6780.95 and 7431.33 µmol Trolox/L, respectively. The total phenolic content at this duration was recorded as 2832.02 mg GAE/L. Tamarind infusions contained citric, malic, and tartaric acids as organic acids, along with sucrose, glucose, and fructose as sugars. The highest concentrations of organic acids and sugars were found in the 12-minute infusion. Tartaric acid (51.82 g/L) was identified as the predominant organic acid, while glucose (30.47 g/L) was the most abundant sugar. These findings highlight the potential of tamarind fruit infusions as a promising alternative to conventional herbs, given their high antioxidant content and beneficial organic acid composition.
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