Evaluation and Characterization of Malabar Tamarind [Garcinia cambogia (Gaertn.) Desr.] Seed Oil

Journal of Food Science and Technology
Tharachand ChoppaAbraham Zachariah

Abstract

The objective of this study is to evaluate the chemical compounds present in the Malabar tamarind seed oil. The oil was extracted from the seeds of Malabar tamarind fruits collected from NBPGR Regional station, Thrissur. The seeds yielded 46.5 % of oil. Parameters such as the peroxide value, iodine value, saponification value, and acid value of the extracted Malabar tamarind seed oil were determined. These values were used to predict the quality of fatty acid methyl esters present in the oil. UV absorption spectroscopy of the oil showed hypsochromic shift, and the maximum absorbance was at 269 nm. The Fourier Transform Infrared Spectrum revealed the presence of olefin hydrogen and carbonyl group of ester compounds in the oil sample. The evaluation of the chemical compounds in the oil using gas chromatography coupled with mass spectrometry (GC-MS) revealed that, a total of five fatty acid methyl esters were present in the oil sample. Among the five fatty acid esters present in the Malabar tamarind seed oil, Methyl 16-methyl heptadecanoate (54.57 %) was found to be the predominant compound. This study also supports the presence of olefins in the long chain fatty acids from Nuclear Magnetic Resonance (NMR) data. There is a signifi...Continue Reading

References

Jan 12, 1957·Nature·N J COOKEF B SHORLAND
Aug 1, 2010·Journal of Food Science and Technology·C R Rekha, G Vijayalakshmi
Mar 4, 2014·Journal of Food Science and Technology·Babatunde S OgunsinaA G Gopala Krishna

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Citations

Nov 20, 2021·Journal of the Science of Food and Agriculture·M Priya RaniK Bahuleyan Rameshkumar

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