Caracterização química do licor de tamarindus indica l

Abstract

Tamarindus indica L. is a species that grows in tropical, subtropical and tropical regions. semi-arid regions. All parts of the plant are used in traditional medicine and have numerous nutritional properties. The pulp, acrid-sweet and fibrous in texture, is used in preparation of sweets, ice cream, liqueurs, soft drinks, concentrated juices and as a seasoning for rice, meat, fish and other foods. The liqueur prepared from its fruits, preserves its nutritional and medicinal values and constitutes one of the methods of conservation and commercialization of the pulp with transformations minimum. The quality of the liquor depends on the proper combination of its components and the fruit. The present work had as objective to make the preliminary phytochemical analysis and to determine the physical-chemical characteristics of the Tamarindus liqueur indicates with a view to assessing its nutritional and medicinal potential. The phytochemical tests of the liquor and fruit pulp were carried out according to the methodology described by Brito (2008) and Gomes (2006), for the identification of saponins, flavonoids, alkaloids, tannins, anthraquinones, steroids and triterpenoids. Physical-chemical analyzes of the liquor and fruit pulp were performed according to the rules of the Adolfo Lutz Institute (2008). The phytochemical screening of the pulp of Tamarindus indica revealed the presence of bioactives (alkaloids, flavonoids, saponins and tannins), with no evidence of the existence of anthraquinones, triterpenoids and steroids. In liquor, in addition to anthraquinones, triterpenoids and steroids, tannins have not been identified. The physicochemical results of the pulp demonstrate average values ​​of pH 1.8, total acidity titratable 25% and Mg content 81.25mg / 100g, Ca 78.28mg / 100g and K 58.59mg / 100g; in the liquor the value was pH 2.84, total titratable acidity 1.48% and mineral content Mg 5.125mg / 100mL, Ca 5mg / 100mL and K of 4.68mg / 100mL and vitamin C of 1.32%. The physical- chemical and qualitative phytochemical analyzes, its nutritional and medicinal value is deduced, checking the contribution of the constituents of the pulp to the medicinal and nutritional value of the liquor.