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

 

 

 

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