Abstract

• This research deals with the study of total phenol content and antioxidant potency of leaves of Tamarindus indica L. (Magyi). The phytochemical investigation of tamarind leaves indicated that alkaloids, α-amino acids, carbohydrates, flavonoids, glycosides, organic acids, phenolic compounds, reducing sugars, saponins, steroids, terpenoids and tannins were found whereas starch was not detected. Nutritional values of tamarind leaves determined by AOAC methods showed that tamarind leaves consist of 11.12 % of moisture, 3.56 % of fat, 18.67 % of fiber, 5.38 % of ash, 11.63 % of protein and 49.64 % of carbohydrate. The energy value of tamarind leaves was found to be 277.12 kcal/100 g. The extractable matter contents of tamarind leaves in petroleum ether, ethyl acetate, acetone, ethanol and water determined by WHO standard method. The total phenol contents of crude extracts were analyzed by UV-visible spectrophotometric method. The total phenol contents of watery and ethanol extracts of tamarind leaves were 24.70 ± 3.38 μg GAE/mg extract and 13.30 ± 3.30 μg GAE/mg extract. Antioxidant activity of tamarind leaves was also investigated by using DPPH assay. The IC50 values of watery and ethanol extracts of tamarind leaves were observed to be 57.13 μg/mL and 34.47 μg/mL, respectively. The ethanol extract is more effective than watery extracts in antioxidant activity. All extracts showed mild activity when compared to the standard ascorbic acid (7.97 μg/mL).