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

Abstract

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.