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Relevant bibliographies by topics / Velvet tamarind extracts

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Journal articles

Academic literature on the topic 'Velvet tamarind extracts'

Author: Grafiati

Published: 2 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Velvet tamarind extracts"

1

Nze, P.O., O.E. Edebiri, O.H. Blackie, et al. "The Ameliorating Effect of The Velvet Tamarind (Icheku) Fruit Pulp of Ethanol Extraction on Some Gastrointestinal Functions in Adult Wistar Rats." Research and Reviews: Journal of Holistic Nursing 2, no. 2 (2025): 12–39. https://doi.org/10.5281/zenodo.15461517.

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<em>Velvet tamarind is used in folk medicine for the management of gastrointestinal disease. In this study, the effect of the fruit pulp extract on some gastrointestinal function prepared from the fruit pulp was subjected to analysis and the acute toxicity (LD50) evaluated rates. The effects on gastrointestinal function were studied in different experimental groups of the animals. In the first section, 20 adult Wistar rats were assigned to four (4) groups of five (5) rats each we studied. Group one served as control while group 2, 3, and 4 were treated with 250, 500, and 1000mg/kg of the extra

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2

Offor, F. O., T. N. Chikwe, and R. U. Duru. "Synthesis and Modification of Alkyd Resin from Velvet Tamarind Oil Extract for Potential Use as Binders and Surface Coatings." Journal of Applied Sciences and Environmental Management 29, no. 5 (2025): 1684–92. https://doi.org/10.4314/jasem.v29i5.36.

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Due to environmental problems and depletion of the world oil pool, seed oil has been employed as an alternative in the production of a variety of a polymeric resin. Consequently, the objective of this paper was to evaluate the synthesis and modification of alkyd resin from velvet tamarind (Dialium guineense) seed oil extract for potential use as binders in paints, varnishes, and wood products in the construction, timber, and manufacturing sectors using Soxhlet extraction method and other standard procedures of extraction was adopted to extract oil from velvet tamarind seed with hexane as the s

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3

S, Ololade Zacchaeus, Anuoluwa Iyadunni A, Adejuyitan Johnson A, and Uyaboerigha Daubotei I. "Black Velvet Tamarind: Phytochemical Analysis, Antiradical and Antimicrobial Properties of the Seed Extract for Human Therapeutic and Health Benefits." Journal of Phytopharmacology 10, no. 4 (2021): 249–55. http://dx.doi.org/10.31254/phyto.2021.10406.

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Black Velvet Tamarind (BVT) is a famous edible fruit with multiple therapeutic properties. The aim of this study was to determine the secondary metabolites and evaluate the medicinal activities of the seed extract of the plant in order to scientifically report its possible medicinal applications in food and pharmaceutical industries. The pulverized seed was extracted with methanol/ethylacetate (2:1) and the concentrated extract was analyzed using gas chromatography-mass spectrometry (GC-MS), the antioxidant capacity was evaluated using galvinoxyl and 2,2ʹ-diphenyl-1-picryl-hydrazyl (DPPH) assa

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4

Osarolube, Eziaku, and A. James. "Corrosion Inhibition of Copper Using African Black Velvet Tamarind (Dialium indium) Extract in Sulphuric Acid Environment." Journal of Scientific Research and Reports 3, no. 18 (2014): 2450–58. http://dx.doi.org/10.9734/jsrr/2014/9434.

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5

Cheadoloh, R., M. Waeno, and S. Asae. "Effects of gelatin and preparation methods on the quality and antioxidant of velvet tamarind (Dialium guineense) halal chewy product." Food Research 6, no. 1 (2022): 139–45. http://dx.doi.org/10.26656/fr.2017.6(1).095.

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Presently, chewy food products are at risk of contamination of non-halal pork gelatin for Muslim consumers. Thus, the sensory study is vital to ensure that products using halal gelatin will have comparable quality. This work was aimed at studying the influence of the formulation and processing of sweet chewy products made from velvet tamarind (VT). The effects of gelatin content from 1.5 to 9% on sensory acceptance were examined. The results revealed that gelatin of 9% was the highest sensory score in all sensory aspects, which were statistically significant differences between the groups stud

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6

Maduako, Maryann Chinenye, Kizito Ifeanyi Amaefule, and Jonathan Chinenye Ifemeje. "Studies of Phytochemicals and In vitro Radical Scavenging Potentials of Six Different Wild Fruits Consumed in South-Eastern Nigeria." International Journal of Biochemistry Research & Review, August 1, 2022, 17–27. http://dx.doi.org/10.9734/ijbcrr/2022/v31i730336.

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Objective: The study was carried out in order to document the phytochemical contents and radical scavenging capacities of different wild fruits consumed in south eastern Nigeria. Methods: Phytochemical screening and in-vitro antioxidant studies were carried out using standard method. Result: The results of quantitative phytochemical screening indicated the presence of flavonoids, tannins, phenols, terpenoids, alkaloids, saponins, steroids, oxalate and cardiac glycosides in varying concentrations. The in vitro antioxidant study showed that African elemi and African velvet tamarind w

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7

Afolabi, Olakunle Bamikole, Omotade Ibidun Oloyede, Abiodun Ayodele Ojo, et al. "In vitro antioxidant potential and inhibitory effect of hydro-ethanolic extract from African black velvet tamarind (Dialium indium) pulp on type 2 diabetes linked enzymes." Potravinarstvo 12, no. 1 (2018). http://dx.doi.org/10.5219/911.

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