Applications of Phenolic Extracts from Tamarind Seed Husk to Inhibit the Formation of Antioxidants in Animal Feeds

Sasinidtha Thanomwongwatana


The  study  aimed  to  investigate  the  effects  of  tamarind seed huskextracts  on  the inhibition of oxidation (IP) in soybean oil. The substances from the tamarind seed husk were extracted by soaking and heating technology (Soxhtech) using methanol, acetone, and hexane. The tamarind seed huskextracts  obtained  are  crimson  glossy  solid  powder  with  the  average weight  about  26.88%. The  total  phenol  examined  by  Folin-Ciocaleu  method  revealed  the quantity at about 120.63 mg/g dry matter of tamarind seed husk, accounted for 12.06%. The oxidation inhibition of tamarind seed huskextracts in soybean oil  was determined by Oxitest, VELP Scientifica model 148. The oxidation formations during the induction period (IP) were used as the indicators. In other words, the higher IP, the higher potentials of the antioxidants. The 5x7 factorial in completely randomized design was used in this study. The first Factor was five types of antioxidants comprised of soybean oil (control), soybean oil supplemented  with BHA+ethoxyquin0.2%,  soybean  oil  supplemented  with  0.5% ascorbic  acid,  soybean  oil supplemented with 0.5% tamarind seed husk extract, and soybean oil supplemented with 1.0% of tamarind seed husk extract. The second Factor was 6 various storage durations including 0, 10,  20, 30,  40,  50,  and  60  days. The  results  showed  no  synergic  effects  between  the  two factors (P>0.05). However, the significant differences (P<0.05) were obviously noticed. The best oxidation inhibitions were found in both 0.5% and 1.0% tamarind seed huskextracts with the average IP readings at 5.42 and 5.33 hours, respectively. The IP readings from soybean oil supplemented  with  BHA + etoxyquin,  and  with  ascorbic  acid  were  5.06  and  5.05  hours, respectively. The  lowest  IP  was  found  in  the  control (4.21  hours). The  longer  the  storage durations, the lower the oxidation inhibition potentials (P<0.05). At the storage times at 0 and 10  days,  the  highest  IP  were  obtained (5.97  and  6.06  hours,  respectively),  while  the  storage times at 20, 30, 40, 50, and 60 days showed the IP values at 5.29, 5.01, 4.71, 4.24, and 4.14 hours, respectively.

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