Abstract:
Ripe fruit pulp of tamarind (Tamarindus indica) is fairly rich in sugar content. Total sugars are 18.2% while free sugars are 17.6% of the pulp. The free sugars are constituted of D-glucose (47.7%), D-mannose (24.5%), D-maltose (20.4%) and D-arabinose (2.8%). Presence of six amino acids, serine, proline, B-alanine, pipecolinic acid, phenylalanine and leucine reported earlier was also confirmed. No amine sugars were detected. Tartaric, citric, oxalic and succinic acids were detected by thin layer chromatography of the methylated extract.
Page(s):
71-73
DOI:
DOI not available
Published:
Journal: Pakistan Journal of Science, Volume: 30, Issue: 1--6, Year: 1978