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--- tamarindus_indica_l [2015/01/01 23:28] – andreas
+++ tamarindus_indica_l [2021/03/21 10:03] (aktuell) – andreas
@@ Zeile 7: / Zeile 7: @@
 [[http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3210002/]]
-{{http://upload.wikimedia.org/wikipedia/commons/6/65/Tamarindus_indica_-_K%C3%B6hler%E2%80%93s_Medizinal-Pflanzen-134.jpg}}
+"...the overall aroma of Tamarind consists of citrus notes and warm spice-like flavors with some roasted character." Important volatile compounds associated with tamarind were monoterpenes, which provide citrus notes, 2‐acetylfuran with a woody, resinous, cinnamon note, and furfurals with sweet brown notes similar to caramel. \\
+[Lee, Peter L., Greg Swords, and G. L. K. Hunter. "Volatile constituents of tamarind (Tamarindus indica)." Journal of Agricultural and Food Chemistry 23.6 (1975): 1195-1199]
+"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%)." \\
+[Volatile Constituents of the Fruit of Tamarindus indica L., Wong, K.C., Tan, C.P., Chow, C.H., Chee, S.G., Journal of Essential Oil Research, Vol.10(2), 1998, 219-221]
+|{{:furfural.png|furfural}} \\ furfural (R=H) and \\ 5-methyl furfural (R=Me)|{{:2acetylfuran.png|2-acetylfuran}} \\ 2-acetylfuran |{{:phenylacetaldehyde.jpg|phenylacetaldehyde}} \\ phenylacetaldehyde |
+"Volatile components of tamarind fruits grown in Cuba were isolated by simultaneous steam distillation/solvent extraction. The fruit pulp had approximately 3 mg/kg of total volatile compounds. Eighty-one constituents were identified, from which 2-phenylacetaldehyde, 2-furfural and hexadecanoic acid were the major compounds." \\
+[Pino, Jorge A., Rolando Marbot, and Carlos Vazquez. "Volatile components of tamarind (Tamarindus indica L.) grown in Cuba." Journal of Essential Oil Research 16.4 (2004): 318-320]
+Among the phytochemicals detected in the acetonic, ethanolic and methanolic extracts of tamarind pulp by GC-MS, the compounds 2,3-butanediol, furfural, and  5-methyl furfural were dominating. \\
+[Phytochemical detection and in vitro evaluation of tamarind fruit pulp for potential antimicrobial activity., Jadhav, D.Y., Sahoo, A.K., Ghosh, J.S., Ranveer, R.C., Mali, A.M., International Journal of Tropical Medicine, vol.5(3), 2010, 68-72] [[http://www.medwelljournals.com/fulltext/?doi=ijtmed.2010.68.72]]
+{{tamarindus_indica_pods.jpg}} \\
+Tamarind tree (Tamarindus indica) with pods (2005) \\
+[[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]], Author: B.navez  [[https://commons.wikimedia.org/wiki/File:Tamarindus_indica_pods.JPG|Wikimedia Commons]]