Fatty Acids in Tamarindus indica L. Seeds Oil and Antibacterial Activity Assay

• Published in: Key engineering materials Vol. 811; pp. 40 - 46
• Main Authors: Fajaroh, Fauziatul, Sutrisno, Sutrisno, Marfu'ah, Siti, Retnosari, Rini
• Format: Journal Article
• Language: English
• Published: Zurich Trans Tech Publications Ltd 01.07.2019
• Subjects: Boron; Esterification; Fatty acids; Fractionation; Gas chromatography; Mass spectrometry; Octanoic acid; Seeds; Tamarind; Unsaturated Fatty Acids; Seed Oil; Saturated Fatty Acids; Tamarindus indica L
• ISSN: 1013-9826; 1662-9795; 1662-9795
• DOI: 10.4028/www.scientific.net/KEM.811.40

The research was conducted to investigate the oil and fatty acids contained in Tamarindus indica Linn (tamarind) seeds oil. Tamarind seeds oil was isolated by extraction and fractionation. The fatty acids content in oil were identified as fatty acid methyl ester. Fatty acid methyl ester was produced from trans-esterification reaction of tamarind seed oil with methanol and boron trifluoride catalyst (MeOH/BF3). Identification of fatty acid methyl ester was carried out by gas chromatograph mass spectrometry (GC-MS). The fatty acids in the Tamarindus indica seed oil are saturated and unsaturated fatty acids. The saturated fatty acids are octanoic (12.66%), decanoic (1.68%), dodecanoic (25.18%), tetradecanoic (5.17-7.83%), hexadecanoic (9.90-16.06%), octadecanoic (3.82-4.80%), eicosanoic (0.39-1.55%), docosanoic (1.00-2.01%), and tetracosanoic (1.92-4.54%) acids. The unsaturated fatty acids are 11-octadecenoic (19.93%), 11-eicosenoic (0.76-1.03%), 9,12-octadecadienoic (21.91-38.68%), and 9-octadecenoic (17.76%) acids. The physical and antibacterial properties of the seed oil are also reported.