Aqueous extract of the fruit pulp of Tamarind (Tamarindus indica) were evaluated for cholesterol lowering effect, in vitro, against various fatty food materials. People consume food items made by chicken, beef, mutton, egg and fish and it contains large amount of fat. This study aims to analyze the effect of Tamarindus indica in reducing the cholesterol level in this fat compound using water extract of the pulp.
For this fatty food samples like egg yolk, pork fat, chicken fat, ghee and cod liver oil were treated with the extract and cholesterol level was estimated by Zak’s method for a period of time. Phytochemical constituents present in water extract of Tamarindus indica pulp includes Alkaloids, saponins, steroids, phlobatannins, carbohydrate, terpenoids, phenols, coumarins and leucoanthocyanins. The in vitro cholesterol lowering effect of Tamarindus indica pulp extract shows a positive result on chicken fat, ghee and egg yolk. But in case of pork fat and cod liver oil no beneficial change was observed.
Table of Contents
1. Introduction
1.1 Objectives
2. Review of literature
3. Hypothesis
4. Materials and Methods
4.1 Study area
4.2 Collection of plant material
4.3 Preparation of Tamarindus indica fruit pulp extracts
4.4 Phytochemical screening
4.4.1 Test for alkaloids
4.4.2 Test for anthraquinones
4.4.3 Test for anthocyanins
4.4.4 Test for carbohydrate
4.4.5 Test for coumarins
4.4.6 Test for emodins
4.4.7 Test for flavonoids
4.4.8. Test for glycosides
4.4.9 Test for leucoanthocyanins
4.4.10 Test for phlobatannins
4.4.11 Test for proteins
4.4.12 Test for phenols
4.4.13 Test for saponins
4.4.14 Test for steroids
4.4.15 Test for terpenoids
4.5 Preparation of cholesterol samples
4.6 Treatment
4.7 Estimation of cholesterol
4.8 Statistical analysis
5. Results and discussion
6. Conclusions
Research Objectives and Themes
This study aims to investigate the potential cholesterol-lowering effects of the aqueous fruit pulp extract of Tamarind (Tamarindus indica) on various fatty food materials in vitro. The research seeks to identify the phytochemical composition of the fruit pulp and evaluate how the extract influences cholesterol levels in samples such as egg yolk, pork fat, chicken fat, ghee, and cod liver oil over time.
- Phytochemical screening of Tamarindus indica fruit pulp extract.
- Evaluation of the in vitro hypolipidaemic effect of Tamarind extract.
- Comparative analysis of cholesterol reduction across different fatty food substrates.
- Assessment of the temporal efficacy of the extract in cholesterol management.
Excerpts from the Book
1. Introduction
Tamarindus indica L. (Tamarind) belongs to the dicotyledonous family Fabaceae and subfamily caesalpiniaceae (Khanzada et al., 2008) known as Puli / Madhurappuli in Malayalam, has been used for centuries as a medicinal plant. Its fruits and leaves are the most valuable parts and have often used as a curative agent in several pharmacoeias. The leaves have an estimated protective activity associated with the presence of polyhydroxylated compounds with many of them flavonolic nature (Joyeux et al., 1995). Leaves also contain good levels of protein, fat, fiber and vitamins such as thiamine, riboflavin, niacin, ascorbic acid and β-carotene (El-Siddig et al., 2006). A recent study demonstrated the hypolipidaemic effect of Tamarindus indica fruit pulp in hamsters. However, the biochemical and molecular mechanisms responsible for these effects have not been fully elucidated.
An increased level of lipids in the blood, including cholesterol and triglycerides, is known as Hyperlipidaemia. This increase is one of the significant risk factors involved in the development of cardiovascular disease (CVD) and diabetes (Pushparaj et al., 2007). CVD remains an important cause of mortality and morbidity worldwide (WHO, 2012). It is well recognized that increased levels of blood cholesterol particularly low density lipoprotein cholesterol (LDL-C) is an important risk factor for cardiovascular complications because it favours lipid deposition in blood vessels. Studies have clearly established that reduction of total cholesterol or LDLC is associated with decreased risk of atherosclerosis and coronary heart disease (Sever et al., 2003).
Summary of Chapters
1. Introduction: Outlines the botanical and medicinal background of Tamarindus indica, emphasizing its historical use and the health risks associated with hyperlipidaemia and cardiovascular disease.
2. Review of literature: Provides a scientific overview of medicinal plants, the nature of cholesterol in the human body, and existing knowledge regarding the multipurpose benefits of the Tamarind tree.
3. Hypothesis: States the foundational research premise that Tamarindus indica extracts contain specific phytochemicals capable of reducing cholesterol levels.
4. Materials and Methods: Details the systematic procedures for plant collection, extraction, phytochemical screening tests, and the in vitro methodology used to measure cholesterol changes.
5. Results and discussion: Presents the findings regarding the presence of secondary metabolites and discusses the observed cholesterol-lowering effects across various fatty substrates.
6. Conclusions: Summarizes the findings of the study, confirming the phytochemical richness of the pulp and its potential to lower cholesterol in specific food materials like egg yolk and chicken fat.
Keywords
Tamarind, Tamarindus indica, Cholesterol, Hyperlipidaemia, Phytochemicals, Aqueous extract, In vitro study, Fatty food materials, Zak’s method, Medicinal plants, Secondary metabolites, Cardiovascular disease, Hypolipidaemic effect, Antioxidant capacity, Lipid reduction.
Frequently Asked Questions
What is the fundamental focus of this research?
The research focuses on the in vitro analysis of the cholesterol-lowering capabilities of the aqueous extract derived from the fruit pulp of the Tamarind (Tamarindus indica) tree.
What are the primary themes addressed in this work?
The work addresses phytochemical analysis, lipid chemistry, the hypolipidaemic potential of natural extracts, and the comparative assessment of different fatty food substrates.
What is the core research objective?
The primary objective is to determine if the fruit pulp extract of Tamarindus indica can effectively reduce cholesterol levels in common fatty food sources such as egg yolk, ghee, and meat fats.
Which scientific methodology is employed?
The study utilizes phytochemical screening through standardized chemical tests (e.g., Hager’s reagent, alpha-naphthol) and applies Zak’s method to estimate cholesterol levels before and after treatment with the plant extract.
What topics are covered in the main section?
The main sections cover the botanical description of Tamarind, the role of cholesterol in cardiovascular disease, rigorous phytochemical testing procedures, and the analysis of cholesterol reduction over a time-series experimental setup.
Which keywords characterize this paper?
Key terms include Tamarindus indica, cholesterol, hypolipidaemic, phytochemical screening, and in vitro cholesterol estimation.
Does the Tamarind extract show consistent effects on all tested fats?
No, the study finds that while the extract shows a positive cholesterol-lowering effect on chicken fat, ghee, and egg yolk, it shows no beneficial change for pork fat or cod liver oil.
What analytical tools were used to process the results?
The survey results were analyzed using descriptive statistics via SPSS 12.0, and graphical representations were generated using Sigma Plot 7 software.
- Arbeit zitieren
- Dr. Prem Jose Vazhacharickal (Autor:in), Jiby John Mathew (Autor:in), Sajeshkumar N.K. (Autor:in), Berin Babu (Autor:in), 2017, Cholesterol lowering effect of Tamarind (Tamarindus indica), München, GRIN Verlag, https://www.grin.com/document/369797
