Extraction, characteristics, fatty acid composition of tamarind kernel oil

Abstract

Tamarind (Tamarindus indica) kernel constituted ∼70% of the seed and contained 7.6% oil. Extn. efficiency was slightly higher when kernels were cooked and passed through an expeller than when they were disintegrated and flaked. The deoiled meal was enriched in polysaccharides and remained white and bland on storage. The oil had sapon. value 188, I value 108, titer 45.8, and Bellier turbidity temp. 52°. The fatty acid compn., as detd. by gas chromatog., was: C16:0 8.7, C18:0 4.4, C18:1 19, C18:2 50:2, C18:3 2.8, C20:0 9.0, and C24:0 4.0% by wt.