Authors : Dipali Y. Jadhav, Akshaya K. Sahoo, Jai S. Ghosh, Rahul C. Ranveer and Aruna M. Mali
Abstract: The Tamarind (Tamarindus indica) 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 Salmonella typhimurium (NCIM 2501) and Staphylococcus aureus (NCIM 5021) and lower activity against Aspergillus niger (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.
Dipali Y. Jadhav, Akshaya K. Sahoo, Jai S. Ghosh, Rahul C. Ranveer and Aruna M. Mali, 2010. Phytochemical Detection and in vitro Evaluation of Tamarind Fruit Pulp for Potential Antimicrobial Activity. International Journal of Tropical Medicine, 5: 68-72.