Volatile Constituents of the Fruit of Tamarindus indica L.

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%).

Key Word Index:

• Tamarindus indica
• Leguminosae
• tamarind
• fruit volatile composition
• furfural