Assessment of Antioxidant Properties of Tamarind Fruit Pulp and its Effect on Storage Stability of African Bread Fruit Seed dhal and Flour

摘要: ABSTRACT This study evaluated the antioxidant activities of tamarind fruit pulp in scavenging 1, 1-diphenyl-2-picryl hydroxyl radical (DPPH) and suppressing thiobarbituric acid reactive substances (TBARS) formation, as a marker lipid oxidation, African breadfruit seed dhal flour. Water ethanol extracts at different concentrations were used to scavenge DPPH radical. Parboiled (100°C; 15 min) seeds dehulled dhal, oven-dried (50°C; 72 h), half milled into Samples (100 g each) flour added mixed together with aqueous suspensions (0, 1.0, 2.0, 3.0 or 5.0 g per 5 ml water) analysed for TBA values within 4 months storage 26 ± 2°C. The water scavenged dose-dependent manner. extract had IC50 38.17 while 7.32, indicating much higher activity extract. Tamarind inhibited oxidation evident from mean (TBA) value which decreased increasing pulp. Antioxidant was than storage. Both treated lower ranging 2.80 4.12 ppm Malonaldehyde against 4.55 4.91 ppm untreated samples. can thus be further studied possible exploitation natural use food, drug cosmetic products.