TAMARIND

Chemical Properties

Large tree up to 25 m (82 ft) tall, native to Africa and tropical Asia. The plant has pirmatifid leaves consisting of several ovoidal leaflets, short, white-yellowish, racemose flowers obcompressed about 5 to 8 cm, and long fruits narrowing between the seeds. The fruits exhibit a woody epicarp, fleshy, black, sweet–sour mesocarp, and a parchment-like, membraneous endocarp. Commercial qualities come from Egypt, India, Ceylon, Java and the Antilles. The part used is the fruit, skinned of the epicarp. Tamarind has a sweet–sour, agreeable taste. The name tamarind is given due to the acidic odor and juice of the fruit.

Uses

tamarind (Tamarindus indica) is astringent and anti-septic. Researchers have isolated xyloglucan from extracts of the plant’s seeds. Xyloglucan has demonstrated strong immuno-stimulating properties. It may have some anti-oxidant capabilities as well. other constituents of this plant include citric, tartaric, and malic acids; potassium bitartrate; polysaccharides; proteins; and lipids. Scientists recommend tamarind for protecting the skin against environmentally induced damage, stimulating skin repair, and for skin with low immune defenses.

Composition

The volatile constituents of the fruit pulp of tamarind were found to contain 66 compounds. Of these, furan derivatives and carboxylic acids were dominant, accounting for 44.4 and 33.3% of the total volatiles, respectively. The major components were furfural (38.2%), palmitic acid (14.8%), oleic acid (8.1%) and phenylacetaldehyde (7.5%).

Raw materials

Preparation Products