Classical Single Factor Optimisation of Parameters for Phenolic Antioxidant Extraction from Tamarind Seed (Tamarindus indica)

Abstract

Presently the work deals with outreaching and exhaustive investigations involving single factor optimisation method, to optimise the parameters for phenolic antioxidant extraction from the seeds of Tamarindus indica. At first the characterization of the seeds has been performed by estimating the total calorie value, carbohydrate, protein, fat, Total Polyphenol Content (TPC), moisture (%), total ash (%), total solid (%), volatile solid (%), fixed carbon (%), bulk density (%), pH and solubility. The effects of solid to solvent ratio (1:10 - 1:30 w/v), ethanol concentration (25 - 100% v/v), extraction time (1 - 24 hours) and extraction temperature (25 - 60°C) have been investigated to optimise the extraction of Total Polyphenol Content (TPC) and Antioxidant capacity determined by Folin - Ciocalteu and FRAP analyses respectively. The solvent extraction conditions have been optimised at solid to solvent ratio of 1:20 w/v, 50% ethanol as solvent and 3 hours of shaking at 40°C.