TY  - JOUR
T1  - Phytochemical Detection and <I>in vitro</I> Evaluation of Tamarind Fruit Pulp for Potential Antimicrobial Activity
AU - Y. Jadhav, Dipali AU - K. Sahoo, Akshaya AU - S. Ghosh, Jai AU - C. Ranveer, Rahul AU - M. Mali, Aruna 
JO  - International Journal of Tropical Medicine
VL  - 5
IS  - 3
SP  - 68
EP  - 72
PY  - 2010
DA  - 2001/08/19
SN  - 1816-3319
DO  - ijtmed.2010.68.72
UR  - https://makhillpublications.co/view-article.php?doi=ijtmed.2010.68.72
KW  - Antimicrobial activity
KW  -phytochemicals
KW  -Tamarindus indica
KW  -tamarind pulp
KW  -tartaric acid
KW  -preservation
AB  - 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.
ER  -