Phenolic Compound Content, Antioxidant and Radical-Scavenging Properties of Methanolic Extracts from the Seed Coat of Certain Thai Tamarind Cultivars

    March 2010 in “ Journal of Food Biochemistry ”
    Maneewan Suksomtip, Saowaluck Ukrisdawithid, PARICHART BHUSAWANG, Sunanta Pongsamart
    Studysummary This study found that Sithong-bao seed coat extract, with high phenolic content, exhibited the strongest antioxidant properties among certain Thai tamarind cultivars, suggesting potential for nutraceutical development.
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