@article{MAKHILLIJTM20105319803,
    title = {Phytochemical Detection and <I>in vitro</I> Evaluation of Tamarind Fruit Pulp for Potential Antimicrobial Activity},
    journal = {International Journal of Tropical Medicine},
    volume = {5},
    number = {3},
    pages = {68-72},
    year = {2010},
    issn = {1816-3319},
    doi = {ijtmed.2010.68.72},
    url = {https://makhillpublications.co/view-article.php?issn=1816-3319&doi=ijtmed.2010.68.72},
    author = {Dipali,Akshaya,Jai,Rahul and},
    keywords = {Antimicrobial activity,phytochemicals,Tamarindus indica,tamarind pulp,tartaric acid,preservation},
    abstract = {The Tamarind (<I>Tamarindus indica</I>) pulp extracts were screened for their anti-microbial activities using the agar well diffusion method and detection of phytochemicals was carried out by Gas-Chromatography-Mass Spectrometry (GC-MS). The extracts were tested against seven bacteria and three fungal strains. Among all tested microorganisms the tamarind pulp extracts exhibited higher antimicrobial activities against <I>Salmonella typhimurium </I>(NCIM 2501) and <I>Staphylococcus aureus</I> (NCIM 5021) and lower activity against <I>Aspergillus niger</I> (NCIM 545). Tamarind pulp extracts were more potent than the tartaric acid solution. The major phytochemicals detected in tamarind pulp extracts were 2-Furancarboxaldehyde, 2, 3-Butanediol, 2-Furancarboxaldehyde, 5-methyl. This investigation throws light on possible applications of the tamarind fruit pulp in natural preservation of food and food products.}
    }