Tamarindus indica

Tamarind Gum. Tamarind gum [39386-78-9] is another seed gum with potential industrial appHcation. It is obtained from the seed kernels of the tamarind tree, Tamarindus indica which is cultivated in India and Bangladesh. The seeds are a by-product from the production of tamarind pulp which is used as a food flavor. Seed production is 150,000 t/yr. 

Gum arabic Gum kadaya Locust bean Tamarind Tragacanth Acacia segalencis and other acacia trees, native to eastern Africa Sterculia urens trees from India Seeds of carob (Ceratonia siliqua) trees Seeds of tamarind (Tamarindus indica) trees Astragalus gummifer shrubs from southern Europe and the Middle East... 

Tamarind Seeds of tamarind [Tamarindus indica) trees... 

Mustapha A, Yakasai I A, Aguye lA. Effect of Tamarindus indica L. on the bioavailability of aspirin in healthy human volunteers. Eur J Drug Metab Pharmacokinet 1996 21 223-226. 

Ibrahim, N. A., S. E. El-Gengaihi, A. El-hamidi, S. Bashandy, and K. P. Svoboda. 1995. Chemical and biological evaluation of Tamarindus indica L. growing in Sudan. Int. Symp. Medicinal Aromatic Plants XXIV Int. Hort. Congress, Kyoto, Japan. 21-27 Aug., 1994. Acta Hort. 390 51-57. 

The seeds of Tamarindus indica contain polysaccharides which can be extracted with hot water and purified by precipitation with alcohol. The polysaccharide is composed of D-galactose, D-xylose, and D-glucose (Fig. 10). These xyioglucans have been named amyloids since they give a color reaction with iodine similar to starch. The xyioglucans from Tamarindus are gel-forming polysaccharides which are stable in a wide pH range. This type of polysaccharide is mainly used in food industry, but, in some cases, it has been pharmaceutically employed as a substitute for pectin. 

The seed sources of xyloglucan, from which the polysaccharide has been isolated, and characterized, include Tamarindus indica,183,186 nasturtium (Tropeoleum majus),182,186 and rape (Brassica campes-... 

S. slipulata, S. stipulifera, S. trinitensis, Sylitra bi/lora, Tachygalia cavipes, Tamarindus indica, Tephrosia sp. aff. rhondantha. T. ca-pensis, T. cordata, T. dasyphylla, T. decora, T. ehrenbergiana,... 

Majumder and Chaudhuri (2005) developed a tartrate citrate photocatalyst for oxidizing As(III) with sunlight. The fruit of the tree, Tamarindus indica, provided tartrate citrate that photooxidized and removed 250-260 pgL-1 of As(III) in water to less than 50pgL 1. The material is inexpensive and might have wide applications in treating domestic waters in India and other developing countries. 

Tamarind (Tamarindus indica L.) is an important tropical tree widely grown in India. Although its fruit can be used for wine production, its wine is not preferred due to its high acidity. An attempt has been made to convert its wine into vermouth of acceptable quality (Lingappa et ah, 1993). In this process, the base wine was made from tamarind fruit (50 g/L), at 0.9% acidity, followed by raising the TSS to 23 °Brix and adding 150 ppm sulfur dioxide. Fermentation was conducted by S. cere-visiae var. ellipsoideus at 27 1 °C. Both dry and sweet vermouths, with 17% alcohol content, were found acceptable. 

Lingappa, K., Padshetty, N. S., and Chowdary, N. B. (1993). Tamarind vermouth-a new alcoholic beverage from Tamarind (Tamarindus indica L.). Indian Food Packer 47(1), 23. 

Tamarind Tamarindus indica L. Fruit Indonesia, Vietnam... 

The tamarind, Tamarindus indica L. (family Leguminosae), is a widely distributed tree spice which is also grown as a shade tree on highways. It is one of the most important multi-purpose tree species in the Indian subcontinent. It is a large evergreen tree with an exceptionally beautiful spreading crown and is cultivated throughout almost the whole country, except in the Himalayas. It is cultivated in more than 53 countries in the world. 

Ahmed, J., Ramaswamy, H.S. and Sashidhar, K.C. (2007) Rheological characteristics of tamarind (Tamarindus indica L.) juice concentrates. LWT 40, 225-231. 

Bhatta, R., Krishnamoorthy, U. and Mohammed, F. (2000) Effect of feeding tamarind (Tamarindus indica) seed husk as a source of tannin on dry matter intake, digestibility of nutrients and production performance of crossbred dairy cows in mid-lactation. Animal Teed Science and Technology 83(1), 67-74. 

Bhattacharya, S., Bal, S., Mukherjee, R.K. and Bhattacharya, S. (1993) Some physical and engineering properties of tamarind (Tamarindus indica) seed. Journal of Food Engineering 18, 77-79. 

Hockin, G.D. (1 993) Trees for Drylands. Tamarindus indica L., Family Leguminosae Caesalpinoideae. Oxford and IBH Publishing Co., New Delhi, pp. 305-307. 

Ishola, M.M., Agbaji, E.B. and Agbaji, A.S. (1990) A chemical study of Tamarindus indica (Tsamiya) fruits grown in Nigeria. Journal of the Science of Food and Agriculture 51, 141-143. 

Marangoni, A., Alii, I. and Kermasha, S. (1988) Composition and properties of seeds of the true legume Tamarindus indica L. Journal of Food Science 53, 1452-1455. 

Martinello, F., Soares, S.M., Franco, J.J., Santos, A.C., Sugohara, A., Garcia, S.B., Curti, C. and Uyemura, S.A. (2006) Hypolipemic and antioxidant activities from Tamarindus indica L. pulp fruit extract in hypercho-lesterolemic hamsters. Food and Chemical Toxicology 44(6), 810-818. 

Mishra, R.N. (1997) Tamarindus indica L An Overview of Tree Improvement. Proceedings of National Symposium on Tamarindus indica L., 27-28 June, Tirupati, Andhra Pradesh, Government of Andhra Pradesh, India, pp. 51-58. 

Pino, J.A., Marbot, R. and Vazquez, C. (2004) Volatile components of tamarind (Tamarindus indica L.) grown in Cuba. Journal of Tssential Oil Research 16, 318-320. 

Pugalenthi, M., Vadivel, V., Gurumoorthi, P. and Janardhanan, K. (2004) Composative nutritional evaluation of little known legumes, Tamarindus indica, Erythirna indica and Sesbania bispinosa. Tropical and Subtropical Agroecosystems 4, 107-123. 

Sagrero, L., Bartley, J.P. and Provis Schwede, A. (1 994) Supercritical fluid extraction of the volatile constituents from tamarind (Tamarindus indica l.). Journal of Essential Oil Research 6, 547-548. 

Siddhuraju, P. (2006) Antioxidant activity of polyphenolic compounds extracted from defatted raw and dry heated Tamarindus indica seed coat. Food Science and Technology 40(6), 982-990. 

Sudjaroen,Y., Haubner, R., Wurtele, G., Hull,W.E., Erben, G., Spiegelhalder, B., Changbumrung, S., Bartsch, H. and Owen, R.W. (2005) Isolation and structure elucidation of phenolic antioxidants from Tamarind (Tamarindus indica L.) seeds and pericarp. Food and Chemical Toxicology 43(11), 1 673-1 682. 

Troup, R.S. (1 921) The Silviculture of Indian Trees. Leguminosae (Carsalpinieae) to Vorbenaceae. 7.Tamarindus indica L. Clarendon Press, Oxford, UK, 263-363. 

Tamarindus indica (tamarindo) Solanum hispidum (sosa)... 

Srinivasa, R.P., Ajithapriya, J., Kachireddy, V.N., Reddy, S., and Krishnaiah, A. 2007. Biosorption of hexavalent chromium using tamarind (Tamarindus indica) fruit shell— A comparative smdy. Environmental Biotechnology, 10(3) 358-67. 

---