Study of Antioxidant activity of Tamarindus indica L. leaves water and ethanolic extracts

Abstract

A study of the antioxidant activity of Tamarindus indica L. (Tamarind) leaves with distilled water, 70% ethanol and 95% Ethanol extract were a study to control and develop a tamarind oil formula of Abhaibhubejhr College of Traditional Medicine Prachinburi which contains tamarind leaves as the main drug to muscle pain relief. The results revealed distilled water extract to have the highest extraction yield of extract (w/w) (5.857). The 70% Ethanol extract form Tamarind fresh leaves extraction determined the antioxidant activity by DPPH radical scavenging activity method had higher antioxidant activity than other extraction methods (EC₅₀= 13.42±0.54 µg/ml). The Ferric reducing antioxidant power (FRAP) of tamarind fresh leaves extract with 95% ethanol has higher antioxidant activity than other extraction methods (FRAP value = 203.42±0.64 mgFe²⁺/g extract and TEAC value=95.78±0.28 mgTrolox/g extract). And total phenolic contents, it was found that the extract with 70% ethanol had the highest total polyphenolic contents (136.64±3.55 mg GAE/gextract). The follow-up study, nevertheless, should be emphasized other effects including further clinical studies.