Composition, properties, stability and thermal behavior of tamarind (<em>Tamarindus indica</em>) seed oil

Abstract

The composition, thermal stability and phase behavior of tamarind (Tamarindus indica) seed oil were analyzed to contribute to the exploration of their potential uses. The oil was extracted from the kernel of the tamarind seed with hexane, and its main physical, chemical and thermal properties were analyzed by infrared spectrometry, gas chromatography-mass spectrometry, DSC, and TGA. The results showed that the tamarind seed had a 3.76 ± 0.20% oil with a saponification index of 174.80 ± 9.87 mg KOH/g and the major fatty acids were lignoceric (20.15%), oleic (18.99%) and palmitic (11.99%). Stearic, behenic, linoleic, arachidic, and other fatty acids were also present. TGA and DSC showed that in an inert atmosphere, the triacylglycerols of tamarind seed oil (TSO) are decomposed in a single stage that starts at 224.1 °C and in an air atmosphere in three stages, initiating its decomposition at 218 °C. The TSO showed crystallization and fusion curves with a single maximum peak with T onset and T offset of 20.16 and −38.8 °C and −22.2 and 28.6 °C, respectively. The solid fat profile of the oil showed a semi-solid and liquid consistency in the ambient temperature range. The composition, thermal and phase behavior showed that TSO is potentially useful for alimentary, pharmacological, and cosmetological purposes. RESUMEN: Composición, propiedades, estabilidad y comportamiento térmico del aceite de semilla de tamarindo (Tamarindus indica).La composición, estabilidad y comportamiento térmico del aceite de semilla de tamarindo (Tamarindus indica) fueron analizadas con el fin de contribuir al conocimiento de sus potenciales usos. El aceite fue extraído del núcleo de la semilla con hexano y analizado mediante sus principales propiedades físicas, químicas y térmicas mediante espectrometría infrarroja, cromatografía de gases, espectroscopia de masas, calorimetría (DSC) y termogravimetría (TGA). Los resultados mostraron que las semillas del tamarindo tuvieron un contenido de aceite de 3,76 ± 0,20%, con un índice de saponificación de 174,80 ± 9,87mg KOH/g y ácidos grasos mayoritarios: Lignocérico (20,15%), oleico (18,99%), palmítico (11,99%) y en cantidades menores los ácidos esteárico, behénico, linoleico y araquídico, entre otros. El análisis mediante TGA y DSC mostró que la temperatura inicial de descomposición del aceite fue de 224,1 °C en una sola etapa en atmósfera inerte y en atmósfera de aire fue a 218 °C en tres etapas. El aceite mostró curvas de cristalización y fusión con un solo máximo, iniciándose y finalizando estos cambios de fase a 20,16 y -38,8 °C, and -22,2 y 28,6 °C, respectivamente. Estas propiedades mostraron que el aceite de la semilla de tamarindo tiene potenciales aplicaciones en alimentos y productos farmacológicos y cosméticos. PALABRAS CLAVE: Aceite de semilla de tamarindo; Ácido lignocérico; DSC; Tamarindus indica; TGA ORCID ID: Chacón-Fernández MG https://orcid.org/0000-0003-2941-3346, Hernández-Medel MR https://orcid. org/0000-0002-5800-7825, Bernal-González M https://orcid.org/0000-0002-4610-1945, Dur...

Utilization of agroindustrial residue from passion fruit (Passiflora edulis) seeds as a source of fatty acids and bioactive substances

“…The heating curve showed a large exothermic peak at -18 °C reaching 6.2 J g -1 . This result was similar to the onset melting temperatures of tamarind seed oil was -22.2 °C (Chacón-Fernández et al, 2019). Due to the high content of polyunsaturated fatty acids in the PFSO, the crystallization and melting temperatures are very low, which gives this oil a liquid characteristic at room temperature (25 °C).…”

“…in DTA comprises one exothermal peak at 380.4 °C, typically from energy liberation. Chacón-Fernández et al (2019) found in tamarind seed oil a maximum decomposition temperature at ∼418 °C. For these authors, the range between 224 -510 °C correspond to the decomposition of the constituent acylglycerols of the oil.…”

“…This could be related to crystallization of polyunsaturated fatty acids, such as linoleic acid, which is the major fatty acid in this oil. Chacón-Fernández et al (2019) found in tamarind seed oil that the crystallization occurs between 20.16 °C and -38.2 °C. The heating curve showed a large exothermic peak at -18 °C reaching 6.2 J g -1 .…”

Composition and Characterization of Cold Pressed <i>Moringa oleifera</i> Seed Oil

“…Figure 2 illustrates the Fourier-transform infrared (FT-IR) spectrum of cold pressed MoSO. The peaks and shoulders provide information about structure and functional groups present in the sample 27) .…”

Soxhlet Extraction versus Hydrodistillation Using the Clevenger Apparatus: A Comparative Study on the Extraction of a Volatile Compound from Tamarindus indica Seeds

“…This study highlights a suitable extraction method to obtain EOs from Tamarind seeds. Evidently, the Tamarindus indica structure becomes more accessible and solubilizes to obtain essential oil units [ 13 ]. Extraction methods that will be used in this study include Soxhlet extraction and hydrodistillation using the Clevenger apparatus.…”