Physicochemical characterization and antioxidant activity of Tamarindus indica L. seed and shell flours

Tamarind (Tamarindus indica L.) is an economically valuable and multipurpose fruit; however, its pulp is commonly used alone, discarding the seeds and peel, which could have other uses. The objective of this study was to determine the physicochemical characteristics and antioxidant capacity of tamarind seed and peel flours. To this end, tamarind pods were collected from San Antonio Sahcabchén, Calkiní, Campeche. They were subsequently pulped manually, and the peels and seeds were dried and ground to produce flour. To determine the physicochemical composition, several parameters were measured, including pH, titratable acidity (Aw), water solubility, moisture, protein, fat, ash, and fiber. In addition, antioxidant capacity was evaluated by determining total polyphenols and using DPPH and ABTS+ assays. The results showed differences (P<0.05) between flour types for all the physicochemical characteristics evaluated. The seed flour showed higher values for aw (0.34), water solubility (12.40%), moisture (6.96%), protein (11.67%), fat (4.72%), and carbohydrates (52.65%). Meanwhile, the shell flour showed higher values for pH (5.66), titratable acidity (2.46%), ash (4.63%), and crude fiber (53.82%). In addition, greater (P<0.05) antioxidant capacity was observed in the seed flour than in the tamarind shell flour. This information is useful in the search for alternatives for the use of these tamarind by-products, thus reducing their waste.