Tamarind (Tamarindus indica) is a multipurpose tropical tree used for the eatable properties of its fruit and leaves. Both parts of the plant have medicinal uses and are known to be used in folk medicine. This work is mainly concerned with the identification of the preservative properties of Tamarindus indica. The ethanolic extract of tender tamarind dried leaves was used for its anti-oxidant and antimicrobial activity. The phytochemical constituents of the dried powdered plant parts were extracted using aqueous and organic solvents (acetone and ethanol). The antimicrobial activity of the concentrated extracts was evaluated by determination of the diameter of zone of inhibition against both gram negative and gram positive bacteria using the paper disc diffusion method. Results of the phytochemical studies revealed the presence of tannins, saponins, sesquiterpenes, alkaloids and tri terpinoidal saponinsand the extracts were active against both gram positive and gram negative bacteria. The extracts were evaluated for their antimicrobial activity against pathogenic bacteria such as Clostridium botulinum, Pseudomonas, salmonella and Klebsiella. which can be used as an alternative source of artificial antimicrobials in food. The ethanolic extracts of the leaves were also tested for its antioxidant activity against BHT an artificial antioxidant for its use as an alternative source of artificial antioxidants to prevent lipid oxidation in foods.