Volatile Constituents of the Fruit ofTamarindus indicaL.
- 1 March 1998
- journal article
- research article
- Published by Taylor & Francis in Journal of Essential Oil Research
- Vol. 10 (2) , 219-221
- https://doi.org/10.1080/10412905.1998.9700886
Abstract
The volatile constituents of the fruit pulp of Tamarindus indica L. were isolated by steam distillation with subsequent extraction of the distillate with dichloromethane. The concentrated extract was analyzed by capillary GC and GC/MS. Sixty-six compounds were identified, furan derivatives and carboxylic acids were dominant, accounting for 44.4% and 33.3% of the total volatiles, respectively. The major components were furfural (38.2%), palmitic acid (14.8%), oleic acid (8.1%) and phenylacetaldehyde (7.5%).Keywords
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