extraction of oils and jellose from tamarind seeds

[Guest]

Procedure of extraction of oil and jellose from tamarind seeds

[jaseela123d]

Tamarindus indica L. is a plant grown in abundance in Asian countries. Its seed is an abundant and cheap by-product available from the tamarind pulp industry. It is rich in proteins; Containing a high amount of many essential amino acids, such as isoleucine, leucine, lycina, methionine, phenylalanine, valine. In addition to this, seeds are also a good source of essential fatty acids, minerals particularly calcium, phosphorus and potassium which is relatively high compared to other legumes. In addition, tamarind grain powder, tamarind seed polysaccharide, tamarind gum are very useful in textiles, paints and in many pharmaceutical industries. Compounds extracted from tamarind seed have applications such as excipients in drug delivery systems, curing diseases and disorders, and enhancing immunity. Several components extracted from tamarind seeds are useful as additives, emulsifiers and gelling agents in the food industry. Therefore, submitting review reports on the chemistry, technology, applications and health benefits of these seeds, which has enormous potential to be explored in terms of food, pharmaceuticals and industrial benefits.

The seed portion in tamarind is about 40% of the total weight. It is a by-product of commercial or non-commercial use of tamarind fruit for various purposes. This waste product mainly from commercial use can serve as a good source for tamarind seed. At present tamarind is grown in 54 countries around the world: 18 in its native range and 36 in other countries where it has been introduced. The main producers of tamarind are India, Thailand, Bangladesh, Sri Lanka and Indonesia. In America, Mexico and Costa Rica are the largest producers.