Extraction and Characterization of Velvet Tamarind (Dialium Guineense) Seed

Ajayi M.G., Olanipekun, E.A. Omon and Ajayi O.D.
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Ajayi M.G.: Department of Chemical Sciences. Bamidele Olumilua University of Education, Science and Technology, Ikere (BOUESTI), Ekiti State, Nigeria
Olanipekun: Department of Chemical Sciences. Bamidele Olumilua University of Education, Science and Technology, Ikere (BOUESTI), Ekiti State, Nigeria
E.A. Omon: Department of Medical Laboratory Science, College of Medicine and Health Sciences, Afe Babalola University, Ado-Ekiti, Ekiti State, Nigeria
Ajayi O.D.: University Health Centre, Bamidele Olumilua University of Education, Science and Technology, Ikere (BOUESTI), Ekiti State, Nigeria

International Journal of Research and Innovation in Applied Science, 2024, vol. 9, issue 10, 55-62

Abstract: Velvet tamarind (Dialium guineense) fruit is usually consumed fresh and the seed discarded. The pulp has a unique sour taste due to the natural occurrence of sugars and plant acids together. There is an increase in the demand for juice and juice type beverages. This study aimed at determining the physicochemical properties of velvet tamarind seeds. The velvet tamarind seeds were extracted by Accelerated Solvent Extraction (ASE). The results showed that the sample contained the following physicochemical properties: Specific gravity (0.790), Refractive index (1.690), acid value (16.55mg/KOH/g), Saponification value (330.7mg/ KOH/g), Iodine value (14.10mgI2/100g), Peroxide value (4.200mg Equiv.O2/kg), Free Fatty Acid (0.200%) and Specific Gravity of 0.790 g/cm3. It can be concluded that velvet tamarind (Dialium guineense) has good quality oil making it suitable for culinary purposes due to its acid value, and in making shampoos and leather shaving creams due to its saponification value.

Date: 2024
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