Tannins of tamarind seed husk: Preparation, structural characterization, and antioxidant activities

• المؤلفون الرئيسيون: Puksiri Sinchaiyakit, Yohji Ezure, Sarin Sriprang, Supakorn Pongbangpho, Nasapon Povichit, Maitree Suttajit
• التنسيق: دورية
• منشور في: 2018
• الموضوعات: Agricultural and Biological Sciences; Medicine; Pharmacology, Toxicology and Pharmaceutics
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=79959204093&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/49593
• المؤسسة: Chiang Mai University

The high content (about 39%) of polymeric tannins in tamarind (Tamarindus indica L.) seed husk (TSH) was demonstrated, and an extract (crude TSE) with a high content (about 94%) of polymeric tannins was prepared from TSH with a one pot extraction using ethanol/water (3:2, v/v). The crude TSE was fur...