Effect of Various Solvents Extraction on the Antioxidant and Aldose Reductase Inhibition Activities of the Tamarind Leaves (Tamarindus indica L.)

By : Khushbu Dalwadi , V. H.Patel

Page No: 93-99

Abstract
Diabetes and its complications are major causes of illness and death all over the world. Present study aimed to evaluate the effect of varying polarity solvents on the extraction of tamarind leaves antioxidant polyphenols and in vitro aldose reductase inhibition. In all the extracts, total phenol, total flavonoids, antioxidant activities, and in vitro aldose reductase inhibition activity were measured. Distilled water extract had the highest phenolic content, flavonoid content, DPPH-RSA, ABTS-RSA, and aldose reductase inhibition among all the extracts while the aqueous methanol extract showed the highest FRAP value among all the extracts. A positive Pearson’s correlation existed between total polyphenol content and antioxidant activities. Significant Pearson’s correlation was found between aldose reductase and polyphenol compounds. Overall, distilled water was the most effective solvent for polyphenol extraction and had the highest aldose reductase inhibition of all the tamarind leaves solvents. Thus, tamarind leaves can be used as nutraceuticals to show beneficial effects to minimize diabetic secondary complications.

Authors :
Khushbu Dalwadi and V.H. Patel : Laboratory of Foods and Nutrition, P. G. Department of Home Science, Sardar Patel University, Vallabh Vidhyanagar, Gujarat, India
 

DOI: https://doi.org/10.32381/JPSR.2023.39.02.10