International Journal of Biology Research

Authors
Sanchita Bhattacharjee, Sauryya Bhattacharyya, Chandan Rai

Abstract
The present study disclosed about the difference between two different varieties of tamarind (Tamarindus indica) based upon their ripening stages, viz. brown (ripe) and green (unripe). This was achieved by performing a body of antioxidant and antimicrobial assays. Antioxidant assays performed were ABTS and DPPH radical scavenging assays, determination of total phenolic contents, FRAP assay and hydroxyl radical scavenging assay. It was observed that ripe tamarind was better than unripe variant as it neutralized 20 to 50% more oxidants in assays like DPPH, FRAP and total phenolic contents. However, the activity of green tamarind was 50% less in its' hydroxyl radical scavenging ability. The results indicated that ripe tamarind was better than the unripe variety regarding their physiological efficacies. Antimicrobial activities of the two variants were also tested against bacteria like Bacillus cereus (MTCC 1272), Escherichia coli (MTCC 1610), Staphylococcus aureus (MTCC 9542) and Klebsiella aerogenes (MTCC 9544). Results of this assay indicated that both the extracts were effective against all the four tested strains. Both the extracts showed profound effect against Bacillus cereus. Effect against Staphylococcus aureus was next on the list. The study indicated not only the comparative activities of ripe and unripe tamarind against free radicals responsible for aging, but also effective against food borne pathogens and should be incorporated in daily dishes.