Determination of Tamarindus Indica Seed Fatty Acid Components Using Ultrasound- Assisted Microwave Extraction Method
Keywords:Tamarindus Indica, Fatty acid, Microwave extraction, Soxhlet Extraction, Effect of solvent
AbstractIn this study aimed to determine the effect of ultrasound and microwave assisted extraction on fatty acids yield. Fatty acid components of Tamarindus Indica (T. Indica) seed were determined using ultrasound assisted microwave extraction method. T. Indica is cultivated in the tropics and in Egypt and India. Its fruits are 12-15 cm long, brown and leguminous. In addition to its positive effects on the digestive system, it is an excellent source of vitamin C and a rich antioxidant. It has also been proven beneficial in keeping blood sugar balanced. Fatty acid components were determined by Gas Chromatography-Mass Spectroscopy (GC-MS) method. In addition, the effects of the solvent on the fatty acid yield were investigated. When the results of the analysis were examined, the highest yield was obtained when ethyl alcohol and methyl alcohol were used as solvents. Another important solvent is acetone. The least product was achieved when hexane was used as solvent. Linoleic acid and arachidic acid were detected in each type of solvent used. Capric acid, ligroseric acid and nervotic acid, which are important fatty acids, are detected only in methyl alcohol extraction. The ultrasound assisted microwave extraction method was found to be much faster than the traditional Soxhlet extraction method.
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