VOLATILE COMPOUNDS OF TAMARIND (TAMARINDUS INDICA L)

Volatile compounds of tamarind (Tamarindus indica L)

Compound

Content

(mg/kg)

β-Pinene

< 0.01

Sabinene

< 0.01

α-Terpinene

< 0.01

α-Phellandrene

< 0.01

1,8-Cineole

< 0.01

Al-cedrene

0.01

Ethyl linoleate

0.02

Methylbenzoate

0.02

 Nonanal

0.02

Al-terpineol

0.02

4-Methylbenaldehyde

0.02

2-Phenylethanol

0.02

1H-Pyrrole

0.02

Hexanal

0.02

Al-ionene

0.02

Ethylbenzene

0.02

E)-2-Decenal

0.02

Vitispirane

0.02

Octadecanoic acid

0.02

2-Butoxyethanol acetate

0.02

Dodecanoic acid

0.02

Limonene

0.15

2-Methylbutanal

0.03

1-Methyl-1H-pyrrole

0.03

Methyl salicylate

0.03

Benzaldehyde

0.03

o-Xylene

0.04

1H-Indole

0.04

Tetradecanoic acid

0.06

Ethyl acetate

0.08

Isovaleraldehyde

0.09

Hexadecanoic acid

0.54

2-Furfural

0.62

2-Phenylacetaldehyde

0.76

Source

Pino, J.A., R. Marbot and C. Vazquez, 2004. Volatile components of tamarind (Tamarindus indica L) grown in Cuba. J. Essential Oil Res., 16: 318-320

Uredio: MPG71

 

 

 

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COMPOSITION OF TENDER LEAVES AND FLOWERS OF TAMARIND (TAMARINDUS INDICA L)

Composition of tender leaves and flowers of tamarind (Tamarindus indica L)

Constituent

Leaves

Flowers

Moisture (%)

70.5–78.0

80.0

Protein (%)

4.0–5.8

2.8

Fat/oil (%)

1.2–2.1

1.5

Fibre (%)

1.9–3.0

1.5

Carbohydrates

16.0–18.0

Ash/minerals (%)

1.0–1.5

0.7

Calcium (mg)

101–250

35.5

Magnesium (mg)

71.0

Phosphorus (mg)

140.0

45.6

Iron (mg)

2.0–5.2

1.5

Thiamine (mg)

0.1–0.2

0.07

Riboflavin (mg)

0.1–0.2

0.14

Niacin (mg)

1.5–4.1

1.14

Vitamin C (mg)

3.0–6.0

3.0–6.0

Carotenes (mg)

0.31

 

Source

Lewis Y.S. and S. Neelakantan, 1964. The chemistry biochemistry and technology of tamarind.J.Sci.Ind.Res., 23:204-206.

Uredio: MPG71

MINERAL COMPOSITION OF TAMARIND (TAMARINDUS INDICA L)

Mineral composition of tamarind (mg/kg)

Mineral

Pulp

Seed

Kernel

Testa

Calcium

81–466

9.3–786.0

120

100

Phosphorus

86–190

68.4–165.0

Magnesium

72.03

17.5–118.3

180

120

Potassium

62–570

272.8–610.0

1020

240

Sodium

3.0–76.7

19.2–28.8

210

240

Copper

21.83

1.6–19.0

Iron

1.3–10.

9 6.5

80

80

Zinc

1.0

6 2.8

100

120

Nickel

0.52

Source

Some physical and engineering properties of tamarind (Tamarindus indica) seed Sila Bhattacharya, S. Bal, R. K. Mukherjee and Suvendu Bhattacharya,Journal of Food Engineering, Volume 18, Issue 1, 1993, Pages 77-89

TAMARIND FRUITS (TAMARINDUS INDICA L) – CHEMICAL COMPOSITION

Composition of tamarind fruits

(Tamarindus indica L)


Constituent

Content

Moisture (%)

15–30

Proteins (%)

2.00–8.79

Fat/oil/crude lipid (%)

0.50–2.53

Carbohydrates, total (%)

56.70–70.70

Fibre, crude (%)

2.20–18.30

Tartaric acid, total (%)

8.00–18.00

Reducing sugars (%)

25.00–45.00

Total ash (%)

2.10–2.90

Pectin (%)

2.00–4.00

Cellulose (%)

19.40

Albuminoids (%)

3.00–4.00

Total available carbohydrates (%)

41.77

Alcohol-insoluble solids (%)

22.70

Water-insoluble solids (%)

22.70

Non-reducing sugars (%)

16.52

Total sugars (%)

41.20

Starch (%)

5.70

Tannin (mg)

600.00

Ascorbic acid (mg)

3.00–9.00

β-carotene equivalent (μg)

10.00–60.00

Thiamine (mg)

0.18–0.22

Riboflavin (mg)

0.07–0.09

Niacin (mg)

0.60

pH

3.15

Pentoses (%)

4.20–4.80

Sucrose (%)

10–0.80

Note: The values given in the parantheses are for ripe fruit.

Reference

  1. Muinat M Ishola, Edith B Agbaji,Abel S Agbaji, A chemical study of Tamarindus indica (Tsamiya) fruits grown in Nigeria, Journal of the Science of Food and Agriculture, Volume 51, Issue 1, pages 141–143, 1990)

Uredio: MPG