EXTRACTION AND PRODUCTION OF TAMARIND OIL (TAMARINDUS INDICA)

ABSTRACT Essential oils are highly odorous droplets found in minimal quantities in the flowers, stems, leaves, roots and barks of aromatic plants. They are not recognized as true oils as the vegetable oils, but highly fluid and volatile. They are used in the medical field thanks to their biocidal activities and medicinal properties Tamarind (Tamarindus indica) belongs to the family Leguminosae. The aim of this study is to investigate the extraction and production of essential oils from Tamarind. To extract essential oils from tamarind and to determine the physical properties of the essential oils produced and to determine the chemical properties of the essential oils produced. To determine the proximate composition of the tamarind seed. The chemical analysis of tamarind seeds yielded the following results: moisture content at 7.50±0.19%, pH at 6.00±0.21, ash content at 4.96±0.18%, acid number at 1.23±0.10, saponification number at 2.81±0.01, and iodine number at 0.51±0.01. These findings provide insight into the nutritional and functional properties of tamarind seeds and allow for comparison with existing literature. The analysis of tamarind seeds reveals important characteristics that can guide their use in various applications. The moisture content, pH, ash content, acid number, saponification number, and iodine number provide insights into the seeds' stability, nutritional value, and potential industrial uses. Comparisons with other studies highlight the seeds' richness in protein and carbohydrates, their unique polysaccharide composition, and their antioxidant properties. These findings contribute to a comprehensive understanding of tamarind seeds and their potential applications.