In vitro bioactive properties of the tamarind (Tamarindus indica) leaf extracts and its application for preservation at room temperature of an indigenous roselle (Hibiscus sabdariffa)-based drink.

"Folere" is an indigenous roselle-based drink produced in the Northern part of Cameroon for commercial purposes; however, its poor hygienic quality and short shelf-life are over time harmful for consumers' health and producers" incomes. In the context of increasing concern on the safety of chemical additives and at the sight of the side effects of heat treatments on food quality, natural techniques of preservation are receiving a particular attention. Hence, the effects of tamarind leaf extracts on the physicochemical attributes and microbial quality of the "folere" beverage through storage were assessed. Firstly, phytochemical and antimicrobial properties of 4 extracts (aqueous, hexane, ethanolic, and acetone) were studied, then the 2 most active extracts were selected. The beverage was prepared using the hot water technique, the nectar obtained was mixed with extracts, and both physicochemical and microbiological parameters of the blended "folere" samples were investigated for 5 days at room temperature during...