@article{Saikia_Ali_Das_2017, title={ISOLATION AND CHARECTERIZATION OF TAMARIND SEED POLYSACCHARIDES–A NATURAL RELEASE RETARDANT}, volume={9}, url={https://journals.innovareacademics.in/index.php/ijcpr/article/view/20972}, DOI={10.22159/ijcpr.2017v9i4.20972}, abstractNote={<p><strong>Objective: </strong>The main objective was to isolate and characterise a naturally obtain polysaccharides which have the property to formulate sustain release product.</p><p><strong>Methods: </strong>Tamarind Seed Polysaccharides (TSP) was isolated from seed of <em>Tamarindus indica</em> by crushed the seed into powder and boiled with water at 45 °C to extract the polysaccharides. After boiling for 12 h the supernatant liquids were collected and stored in cool place. After the liquids become cooled acetone was added and freeze at-40 °C. Freeze materials then lyophilized to extract out the Tamarind seed polysaccharides. After that polysaccharide was evaluated for organoleptic, micromeritic and other characterization parameter along with microbial contamination</p><p><strong>Results: </strong>Yield of polysaccharides was found to be 16.85%. As per the micromeritic property flow of polysaccharides, tapped and bulk density was found in acceptable range. Microbial studies confirmed that TSP doesn’t support microbial growth.</p><p><strong>Conclusion: </strong>The polysaccharides were isolated, extracted and characterized. The characterization was carried out for different physiochemical properties and powder properties.</p>}, number={4}, journal={International Journal of Current Pharmaceutical Research}, author={Saikia, Trideep and Ali, Jonab and Das, Biswajit}, year={2017}, month={Jul.}, pages={114–117} }