Chemical and microbial investigation on Tamarindus indica seed lipid

The oil yield, chemical, and antibacterial characteristics of Tamarindus indica Linn seed oils obtained by soxhlet extraction were determined. The extraction was done by using petroleum ether as a solvent. The extraction process was continued for 36 hours. The total lipid yield was 7.78%. The T. indica oil was tested for its chemical and biological characteristics including saponification value, iodine value, acid value, % free fatty acid, ester value, % glycerine, and antibacterial effect against Salmonella typhi, Staphylococcus aureus, and Pseudomona aurigonisa. The saponification value was 194.19, the iodine value was 109.845, the acid value was 8.96, free fatty acid was 4.5%, ester value was 185.23, and % of glycerin was 10.12. T. indica oil showed an antibacterial effect. It showed a low effect on  Salmonella typhi but it also showed a very little effect on Staphylococcus aureus and Pseudomona aurigonisa as compared to antibiotics which are negligible. 

• Supervision