scholarly journals Composition, properties, stability and thermal behavior of tamarind (Tamarindus indica) seed oil

2019 ◽  
Vol 70 (4) ◽  
pp. 333 ◽  
Author(s):  
M. G. Chacón-Fernández ◽  
M. R. Hernández-Medel ◽  
M. Bernal-González ◽  
M. C. Durán-Domínguez-de-Bazúa ◽  
J. A. Solís-Fuentes
Keyword(s):  
Fatty Acids ◽  
Phase Behavior ◽  
Seed Oil ◽  
Inert Atmosphere ◽  
Gas Chromatography Mass Spectrometry ◽  
Infrared Spectrometry ◽  
Tamarindus Indica ◽  
Air Atmosphere ◽  
Tamarind Seed ◽  
Semi Solid

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 Tonset and Toffset 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.

Hidrolisis minyak biji asam jawa (tamarindus indica linn) menjadi asam lemaknya dan uji aktivitas antibakteri

2021 ◽  
Vol 2 (2) ◽  
pp. 100-104
Author(s):  
Arnanda Dhafin Rizky ◽  
Sutrisno Sutrisno ◽  
Parlan Parlan
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Fatty Acid ◽  
Potassium Hydroxide ◽  
Seed Oil ◽  
Acid Number ◽  
Moderate Intensity ◽  
Tamarindus Indica ◽  
Tamarind Seed ◽  
Hydrolysis Of

Saponification tamarind seed oil used potassium hydroxide and acidification with hydrochloric acid is produced fatty acid in the form of soft white solid, has melting point 50-55 degrees celcius. The result of this hydrolysis positive test of unsaturation. It has an acid number of 115.36, saponification number of 114.80, and iodine number of 53.34. The success of hydrolysis of oil into fatty acid is characterized by identification of IR spectra showing O-H vibration with moderate intensity and widening, C=O vibration of carboxylic acid with strong intensity. Fatty acids of tamarind seed have the potential as antibacterial to test bacteria Staphylococcus aureus and Escherichia coli with diameter respectively 7.31 mm and 7.58 mm. Minyak biji asam jawa yang disaponifikasi menggunakan kalium hidroksida dan pengasaman dengan asam klorida dihasilkan asam lemak berupa padatan lunak berwana putih, memiliki titik lebur 50-55 derajat celcius. hasil hidrolisis ini positif uji ketidakjenuhan, bilangan asam 115,36, bilangan penyabunan 114,80, dan bilangan iod 53,34. Keberhasilan hidrolisis minyak menjadi asam lemak ditandai dari identifikasi spektrum IR yang menunjukkan vibrasi ulur O-H dengan intensitas sedang dan melebar serta vibrasi ulur C=O asam karboksilat dengan intensitas kuat. Asam lemak biji asam jawa berpotensi sebagai antibakteri terhadap bakteri uji Staphylococcus aureus dan Escherichia coli dengan zona hambat masing-masing 7,31 mm dan 7,58 mm.

scholarly journals Seed Oil of Morinda citrifolia L. as a Surfactant for Deinking Flotation

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Trismawati Trismawati ◽  
I. N. G. Wardana ◽  
Nurkholis Hamidi ◽  
Mega Nur Sasongko
Keyword(s):  
Fatty Acids ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Particle System ◽  
Soxhlet Extraction ◽  
Recovery Process ◽  
Morinda Citrifolia ◽  
Viscous Force ◽  
Gas Chromatography Mass Spectrometry ◽  
Synthetic Surfactant

Surfactants are essential in the pulp recovery process for the removal of ink on paper to be recycled. In order to create a “green” surfactant, seed oil was extracted from Morinda citrifolia L. by Soxhlet extraction for 4–8 h and its composition evaluated by gas chromatography-mass spectrometry (GC-MS). The total ion chromatogram (TIC) of fatty acids of Morinda citrifolia L. (FAMC) indicated that extraction yields the largest amount of unsaturated fatty acids (UFA), specifically C19H34O2 and C21H38O2, at 6 h. All FAMC fractions were evaluated for their suitability as a surfactant for deinking flotation. FAMC isolated after 6 h of extraction yields fatty acids that are the most suitable surfactants, as the fraction consists of mostly unsaturated fatty acids that show good interactions with the structure of common ink molecules. Our results show that the performance of the FAMC taken after 6 h of extraction approaches that of a synthetic surfactant (SS). The appropriate viscous force for deinking flotation was found to be 1.5–2.0 × 10−4 mg/mm s2 when the synthetic surfactant is used compared to 1.0–1.5 × 10−4 mg/mm s2 for FAMC. The higher intermolecular bonding strength in the synthetic surfactant-ink particle system requires higher viscous force.

scholarly journals Fatty Acid Profile, Tocopherol Content of Seed Oil, and Nutritional Analysis of Seed Cake of Wood Apple (Limonia acidissima L.), an Underutilized Fruit-Yielding Tree Species

Horticulturae ◽  
2021 ◽  
Vol 7 (9) ◽  
pp. 275
Author(s):  
Shrinivas Lamani ◽  
Konerira Aiyappa Anu-Appaiah ◽  
Hosakatte Niranjana Murthy ◽  
Yaser Hassan Dewir ◽  
Hail Z. Rihan
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Fatty Acid Content ◽  
Gas Chromatography Mass Spectrometry ◽  
Total Phenolic ◽  
Seed Cake ◽  
Limonia Acidissima

The present study was aimed at analyzing the fatty acid composition, tocopherols, and physico-chemical characterization of wood apple (Limonia acidissima L.) seed oil and the nutritional profile of seed cake. The fatty acids in seed oil were analyzed by gas chromatography–mass spectrometry (GC-MS), and the total seed oil was 32.02 ± 0.08%, comprising oleic (21.56 ± 0.57%), alpha-linolenic (16.28 ± 0.29%), and linoleic acid (10.02 ± 0.43%), whereas saturated fatty acid content was 33.38 ± 0.60% including palmitic (17.68 ± 0.65%) and stearic acid (14.15 ± 0.27%). A greater amount of unsaturated fatty acids (52.37%) were noticed compared to saturated fatty acids (33.38%); hence the seed is highly suitable for nutritional and industrial applications. Gamma-tocopherol was present in a higher quantity (39.27 ± 0.07 mg/100 g) as compared to alpha (12.64 ± 0.01 mg/100 g) and delta (3.77 ± 0.00 mg/100 g) tocopherols, which are considered as natural antioxidants. The spectrophotometric technique was used for quantitative analysis of total phenolic content, and it revealed 135.42 ± 1.47 mg gallic acid equivalent /100 g DW in seed cake. All the results of the studied seed oil and cake showed a good source of natural functional ingredients for several health benefits.

scholarly journals Antioxidant and Antimicrobial Properties of Cactus Pear (Opuntia) Seed Oils

2017 ◽  
Vol 2017 ◽  
pp. 1-8 ◽  
Author(s):  
Esther Ramírez-Moreno ◽  
Raquel Cariño-Cortés ◽  
Nelly del Socorro Cruz-Cansino ◽  
Luis Delgado-Olivares ◽  
José Alberto Ariza-Ortega ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Antimicrobial Activity ◽  
Antioxidant Activity ◽  
Ethyl Acetate ◽  
Seed Oil ◽  
Antimicrobial Properties ◽  
Inhibition Zone ◽  
Gas Chromatography Mass Spectrometry ◽  
Seed Oils ◽  
Cactus Pear

Seed oils from two Mexican varieties of cactus pear (green: Opuntia albicarpa and red: Opuntia ficus indica) were extracted with different solvents (hexane, ethanol, and ethyl acetate) to evaluate their antioxidant activity. The seed oil with higher antioxidant activity was selected to evaluate antimicrobial activity. The fatty acid profile was analyzed by gas chromatography-mass spectrometry (GC-MS). Oil from green cactus pear seeds obtained with ethanol and ethyl acetate exhibited higher antioxidant activity (p<0.05) of 323 and 316 μmol TE/20 mg (p < 0.05), respectively, compared to red cactus pear seed oil (≈274 and 247 μmol TE/20 mg with ethyl acetate and ethanol, resp.). The oil obtained with ethanol and higher antioxidant activity was used to determine the antimicrobial activity. Both cactus pear oils produced a microbial inhibition zone in most of the microorganisms evaluated, particularly Saccharomyces cerevisiae which had similar diameter (38–40 mm). The oil fatty acids profiles of both varieties were similar and exhibited a high content of linoleic acid, while two fatty acids (linolenic and behenic) found in red cactus pear were not observed in the green variety.

Composition Analysis of Fatty Acids and Phytosterols in Rubber Seed Oil from Yunnan

2018 ◽  
Vol 17 (2) ◽  
pp. 148-152
Author(s):  
Liu Yun ◽  
Fan Fang-Yu ◽  
Zhu Yi-Xin ◽  
Wang Yun-Xiang ◽  
Lv Zhao-lin ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
Yunnan Province ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Gas Chromatography Mass Spectrometry ◽  
Composition Analysis ◽  
Rubber Seed Oil ◽  
Rubber Seed ◽  
Development And Utilization

Crude and refined rubber seed oil (RSO) produced from Xishuangbanna, Yunnan Province was analyzed. After methylation and saponification, the contents of fatty acids and phytosterols were determined by gas chromatography and gas chromatography-mass spectrometry. Results showed that both the crude and refined RSOs contained high levels of unsaturated fatty acids and phytosterols. Four unsaturated fatty acid contents of 83.56% and 83.25% are found in both crude and refined RSOs, respectively. Six to seven types of phytosterols are found in both crude and refined RSOs. The contents of β-sitosterol are 12.13 and 11.22 mg/g in crude and refined RSO, respectively. This study provided fundamental instruction on the research, development, and utilization of RSO.

scholarly journals Production and Evaluation of Fractionated Tamarind Seed Oil Methyl Esters as a New Source of Biodiesel

Energies ◽  
2021 ◽  
Vol 14 (21) ◽  
pp. 7148
Author(s):  
Ayesha Mushtaq ◽  
Muhammad Asif Hanif ◽  
Muhammad Zahid ◽  
Umer Rashid ◽  
Zahid Mushtaq ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Low Temperature ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
High Vacuum ◽  
Cetane Number ◽  
Production Costs ◽  
Biodiesel Production ◽  
Fuel Quality ◽  
Tamarind Seed

Biodiesel has attracted considerable interest as an alternative biofuel due to its many advantages over conventional petroleum diesel such as inherent lubricity, low toxicity, renewable raw materials, biodegradability, superior flash point, and low carbon footprint. However, high production costs, poor low temperature operability, variability of fuel quality from different feedstocks, and low storage stability negatively impact more widespread adoption. In order to reduce production costs, inexpensive inedible oilseed alternatives are needed for biodiesel production. This study utilized inedible tamarind (Tamarind indica) seed oil as an alternative biodiesel feedstock, which contained linoleic (31.8%), oleic (17.1%), and lauric (12.0%) acids as the primary fatty acids. A simple and cost-effective high vacuum fractional distillation (HVFD) methodology was used to separate the oil into three fractions (F1, F2, and F3). Subsequent transesterification utilizing basic, acidic, and enzymatic catalysis produced biodiesel of consistent quality and overcame the problem of low temperature biodiesel performance. The most desirable biodiesel with regard to low temperature operability was produced from fractions F2 and F3, which were enriched in unsaturated fatty acids relative to tamarind seed oil. Other properties such as density and cetane number were within the limits specified in the American and European biodiesel standards.

Fatty Acid Composition and Physicochemical Indexes of Seed Oil of Sindora glabra

2012 ◽  
Vol 524-527 ◽  
pp. 2083-2086 ◽  
Author(s):  
Yi Peng Chen ◽  
Zhen Yi Liang ◽  
Jun Feng Zhang ◽  
An Ju Zhang ◽  
Zhao Hua Lin
Keyword(s):  
Mass Spectrometry ◽  
Fatty Acids ◽  
Gas Chromatography ◽  
Fatty Acid ◽  
Seed Oil ◽  
Acid Value ◽  
Index Of Refraction ◽  
Gas Chromatography Mass Spectrometry ◽  
Saponification Value ◽  
Docosanoic Acid

The composition of the fatty acids of the extracted seed oil from Sindora glabra was determined by means of gas chromatography-mass spectrometry. And the physicochemical properties of the oil were also analyzed according to the national standards．The results indicated that 14 fatty acid components were identified in seed oil of Sindora glabra，and the content of unsaturated acids was 61.72％，and the main fatty acids were linoleic acid（33.17%），oleic acid（19.80%），Palmitic acid （14.57%），lignoceric acid （5.06%），stearic acid （4.63%），hexacosanoic acid (2.95%), docosanoic acid（2.70%）, pentacosanoic acid (2.17%). The physicochemical indexes were as follows relative density 0.9143，acid value 3.905 mg/g, iodine value 109.01 g/100g, saponification value 154.6 mg/g, and index of refraction 1.4753.

Fatty Acids in Tamarindus indica L. Seeds Oil and Antibacterial Activity Assay

2019 ◽  
Vol 811 ◽  
pp. 40-46 ◽  
Author(s):  
Sutrisno ◽  
Rini Retnosari ◽  
Siti Marfu'ah ◽  
Fauziatul Fajaroh
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Methyl Ester ◽  
Fatty Acid Methyl Ester ◽  
Seed Oil ◽  
Unsaturated Fatty Acids ◽  
Acid Methyl Ester ◽  
Esterification Reaction ◽  
Tamarindus Indica ◽  
Acid Methyl

The research was conducted to investigate the oil and fatty acids contained in Tamarindus indica Linn (tamarind) seeds oil. Tamarind seeds oil was isolated by extraction and fractionation. The fatty acids content in oil were identified as fatty acid methyl ester. Fatty acid methyl ester was produced from trans-esterification reaction of tamarind seed oil with methanol and boron trifluoride catalyst (MeOH/BF3). Identification of fatty acid methyl ester was carried out by gas chromatograph mass spectrometry (GC-MS). The fatty acids in the Tamarindus indica seed oil are saturated and unsaturated fatty acids. The saturated fatty acids are octanoic (12.66%), decanoic (1.68%), dodecanoic (25.18%), tetradecanoic (5.17-7.83%), hexadecanoic (9.90-16.06%), octadecanoic (3.82-4.80%), eicosanoic (0.39-1.55%), docosanoic (1.00-2.01%), and tetracosanoic (1.92-4.54%) acids. The unsaturated fatty acids are 11-octadecenoic (19.93%), 11-eicosenoic (0.76-1.03%), 9,12-octadecadienoic (21.91-38.68%), and 9-octadecenoic (17.76%) acids. The physical and antibacterial properties of the seed oil are also reported.

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