Extraction of Essential Oils From Tamarind Leaves and Seed Using Microwave Extraction

Abstract

Tamarind (Tamarindus indica) belongs to the family Leguminosae. It is commonly growing in tropical and subtropical regions now and is one of the most important plant resources as cuisine materials. Antioxidative activity of tamarind seeds was investigated. An ethanol extract prepared from the seed coat contained antioxidative activity as measured by the thiocyanate and thiobarbituric acid (TBA) method. Essential oils are highly odorous droplets found in minimal quantities in the flowers, stems, leaves, roots and barks of aromatic plants. They are not recognized as true oils as the vegetable oils, but highly fluid and volatile. Experts recognize an essential oil by its aroma and test the oil characteristics such as vaporization and crystallization point using Differential Scanning Calorimetry (DSC). DSC has emerged as a powerful experimental technique for determining thermodynamic properties of biomacromolecules. Volatile components of tamarind leaves and seed locally grown will be isolated by Microwave Assisted Extraction (MAE). The presence of essential oil as the volatile components will be investigated to determine whether this method is effective or not to extract the oil from tamarind leaves and seed. The parameters that will be measured are the time for the oil droplets formation and the optimum temperature for the extraction of oil. At the end of the extraction, amber color oil was obtained. Results showed that the time for the oil droplets formation increasing with the increasing weight of sample for both tamarind leaves and seed samples. The optimum temperature for the extraction obtained was 125ºC with the yield of 1.2 mL of seed oil. The vaporization and crystallization point of oil are presented in the DSC curve and the specific heat capacity of the oil are calculated.

Tamarind seed: Composition, applications, and value addition: A comprehensive review

“…They reported that ethanol had good yield as compared with other solvents such as hexane, methanol, chloroform, petroleum ether, and isopropanol. Zawawi et al (2019) isolated oil from tamarind seed using microwave‐assisted extraction technique. They reported the optimum oil extraction temperature of 125°C with a yield of 1.2 ml of oil from 10 g seed and amber in color.…”

Phytochemical Profiling and GCMS Analysis of Two Different Varieties of Barley (Hordeum vulgare L.) Under Fluoride Stress

“…Separately 1 gram of each leaf powder with different concentrations of NaF as well as control of both the varieties were transferred in a thimble and extracted with methanol as a solvent using Soxhlet apparatus for 12 hours. The extracts were concentrated using a rotatory flash evaporator under reduced pressure at temperatures below 35°C (Zawawi et al, 2000). Later, the standard evaluations were carried out to identify and determine secondary metabolites in the extracts.…”

Engineering Properties, Processing and Value Addition of Tamarind: A Review

“…TKP can be utilized to create biodegradable films for food packaging applications to limit the use of plastic-based materials, (Nath et al, 2022;Chowdhury et al, 2022). Panchal et al (2014) and Zawawi et al (2019) performed the oil analysis recovered from the tamarind seed, whereas a lot of work has been performed in developing the value added products and new formulation using tamarind products (Bagul et al, 2018;Uthai et al, 2020;Wu et al, 2020;Sultana et al, 2020). The postharvest management includes gathering, drying, dehulling, deseeding, packing, and storing.…”