Effect of infusion time on the biochemical composition of Tamarindus indica

Abstract

Tamarind (Tamarindus indica L.), an evergreen tree from the Fabaceae (Leguminosae) family, has garnered attention in both scientific research and traditional medicine due to its rich antioxidant content, natural sugars, organic acids, and phytochemical compounds. Interest in herbal infusions and their applications is growing, especially regarding their bioactive properties and potential health benefits. However, studies on the effects of infusion parameters, such as temperature and duration, on tamarind infusions remain limited in the literature. In this study, we investigated the effect of infusion time (3, 6, and 12 minutes) on the total phenolic content (TPC), antioxidant activity, organic acid profile, and sugar composition of tamarind fruit extract. We evaluated the changes in the antioxidant potential of the samples based on infusion duration using two different methods: DPPH and ABTS, while organic acids were analyzed by HPLC-PDA and sugar composition by HPLC-RID. The highest antioxidant activity, determined by DPPH and ABTS assays, was observed at the 12-minute infusion time, with values of 6780.95 and 7431.33 µmol Trolox/L, respectively. The total phenolic content at this duration was recorded as 2832.02 mg GAE/L. Tamarind infusions contained citric, malic, and tartaric acids as organic acids, along with sucrose, glucose, and fructose as sugars. The highest concentrations of organic acids and sugars were found in the 12-minute infusion. Tartaric acid (51.82 g/L) was identified as the predominant organic acid, while glucose (30.47 g/L) was the most abundant sugar. These findings highlight the potential of tamarind fruit infusions as a promising alternative to conventional herbs. At the same time, their high antioxidant content and beneficial organic acid composition.