Table 3.

Effect of tamarind seed powder (TSP) on phytochemical composition of mango juice

TSP concentration	TPC (mg GAE 100 mL−1)	TFC (Mg CE 100 mL−1)	TAA (Mg VCE 100 mL−1)	TCT (Mg CE 100 mL−1)
Control	6.54 ± 0.21a	1.04 ± 0.03a	4.64 ± 0.58a	0.24 ± 0.01a
0.5% TSP	19.50 ± 0.29b	8.36 ± 0.06b	8.84 ± 0.15b	3.59 ± 0.24b
1.0% TSP	29.60 ± 0.36c	11.87 ± 0.14c	13.96 ± 0.28c	8.62 ± 0.84c
1.5% TSP	43.90 ± 0.14d	13.06 ± 0.15d	17.91 ± 0.95d	11.33 ± 0.29d
2.0% TSP	56.06 ± 0.67e	17.75 ± 0.28e	20.33 ± 0.08e	15.99 ± 0.40e
2.5% TSP	88.44 ± 0.8f	22.48 ± 0.36f	21.70 ± 0.04f	21.81 ± 0.08f

TPC, total phenolic content; TFC, total flavonoid content; TAA, total antioxidant activity; TCT, total condensed tannins. Data are means ± standard deviation from three independent experiments (n = 3). Mean values in the same column with different superscript letters are significantly different (P < 0.05).