Scribd
Upload
8 views

Tamarindus Indicus

Uploaded by

apurva tayade
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
8 views

Tamarindus Indicus

Uploaded by

apurva tayade
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
You are on page 1/ 6

Tamarindus indicus

A Short Report

1|Page
Contents
1. Tamarindus indicus................................................................................................................................... 2

1.1. Chemical constituents:................................................................................................................... 2

1.2. Uses:........................................................................................................................................................ 2

1.3. Health benefits:.................................................................................................................................. 3

1.4. Nutritional facts:................................................................................................................................3

References:............................................................................................................................................................ 5

2|Page
1. Tamarindus indicus

Tamarindus indicus belongs to the family Leguminosae.

1.1. Chemical constituents:

Tamarind plant as a whole is useful since ages. The following are chemical constituents
present in each part of the plant/ tree.

Leaf consists of 13 elements out of which benzyl benzoate and limonene are the major
ones. (Pino et al., 2002)

Seeds comprises of palmitic acid, oleic acid, linoleic acid and eicosanoid acid. β -amyrin,
compestrol and β-sitosterol. Amongst the phenolic ones are naringenin, eriodicytol and
taxifolin. (Sudjaroen et al., 2005) (Meher et al., 2014)

The fruit pulp contains different organic acids like tartaric acid, acetic acid, citric acid,
etc.

Root bark of T. indica indicates the presence of eicosanoic acid, β- sitosterol, (+)-pinitol,
octacosanyl ferulate, 21-oxobehenic acid. (Zohrameena et al., 2017)

1.2. Uses:

Food and non-food used of Tamarind seed: (Hemshekhar, Kemparaju and Girish et al.,
2011)

Seed gum Emulsifier, stabilizer, gelling agent, palatability


improver, antimicrobial agent, insulator, odour
improver, glazing agent, stickiness preventer, and
bodying agent. Converts organic waste into
biofertilizer, Allows proliferation of gram-negative
bacteria
Seed powder Coating material, gelatinizing agent, emulsifying
agent, adsorbent, thickener, binder, Used in
cosmetic preparations, greaseless ointments,

3|Page
penicillin production, concentration of rubber
latex.
Seed Crystallization inhibition, paste material,
polysaccharide/Oligosaccharide preservative, mineral disperser, stabilizer, low
calorie food
Seed coat Antioxidative component, anti-acne medicine,
antidiabetic activity, tanning material

1.3. Health benefits:

Tamarind seeds are important for bioactive principles such as antioxidants,


procyanidines, flavanoids, polysaccharides, and proteins. Since these agents play a
curative role in many pathophysiological disorders, TSE/isolated components may be
recommended to treat oxidative stress, diabetes mellitus, inflammation, cancer,
thrombolytic disorders, microbial infections, snakebite, arthritis, ocular lesions, chronic
diarrhoea, ulcers, serpinopathies, obesity, and dental and skeletal fluorosis.
(Hemshekhar, Kemparaju and Girish et al., 2011)

1.4. Nutritional facts:

Following are the nutritional facts of T indica fruit pulp: (Ishaku et al., 2016)

Nutritional content Value per 100 g


Proximates
Moisture 11.19 %
Protein 9.15 %
Carbohydrates 60.02 %
Fat 06.24%
Fibre 7.16 %
Minerals
Calcium 21.57 mg
Iron 1.05 mg
Magnesium 10.54 mg

4|Page
Manganese 0.13 mg
Potassium 187.73 mg
Sodium 75 mg
Zinc 0.21 mg

5|Page
References:
Hemshekhar, M., Kemparaju, K. and Girish, K. S. (2011) Tamarind (Tamarindus indica)
Seeds: An Overview on Remedial Qualities, Nuts and Seeds in Health and Disease
Prevention. Elsevier Inc. doi: 10.1016/B978-0-12-375688-6.10131-8.

Ishaku, G. (2016) ‘Nutritional Composition of Tamarindus indica fruit pulp’, Journal of


Chemistry and Chemical Sciences, 6(8), pp. 695–699.

Meher, B., Dash, D. K. and Roy, A. (2014) ‘a Review on : Phytochemistry , Pharmacology


and Traditional Uses of Tamarindus Indica L .’, 3(10), pp. 229–240.

Pino, J. A. et al. (2002) ‘Leaf oil of tamarindus indica L.’, Journal of Essential Oil Research,
14(3), pp. 187–188. doi: 10.1080/10412905.2002.9699819.

Sudjaroen, Y. et al. (2005) ‘Isolation and structure elucidation of phenolic antioxidants


from Tamarind (Tamarindus indica L.) seeds and pericarp’, Food and Chemical
Toxicology, 43(11), pp. 1673–1682. doi: 10.1016/j.fct.2005.05.013.

Zohrameena S, Mujahid M, Bagga P, Khalid M, Noorul H, Nesar A, S. P. (2017) ‘Medicinal


uses & pharmacological activity of Tamarindus indica Medicinal uses & pharmacological
activity of Tamarindus indica’, World Journal of Pharmaceutical Sciences, (January).

6|Page

You might also like