(Research Article) Vol 2-2020-22-25

Journal: i TECH MAG (Research Article)
Author: Mohammad N. A. Abdullah Zawawi, Lili S. Hassan, Ahmed H. A. Dabwan
DOI: 10.26480/itechmag.02.2020.22.25

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Essential oils are highly odorous droplets found in minimal quantities in the flowers, stems, leaves, roots and barks of aromatic plants. The major objective of this research is using microwave assisted extraction (mae) in the extraction of essential oils from tamarind leaves and seed. Volatile components of tamarind leaves and seed locally grown were isolated by microwave assisted extraction (mae). the presence of essential oil as the volatile components were investigated to determine whether this method is effective or not to extract the oil from tamarind leaves and seed. the parameters that were measured are the time for the oil droplets formation and the optimum temperature for the extraction of oil. At the end of the extraction, amber color oil was obtained. Results showed that the time for the oil droplets formation increasing with the increasing weight of sample for both tamarind leaves and seed samples. The optimum temperature for the extraction obtained was 125 ºc with the yield of 1.2 ml of 10 grams seed oil. this method offers important advantages over traditional alternatives, namely: shorter extraction times (30 min for mae method against 4.5 h for hydro-distillation), substantial savings of energy, and a reduced others environmental burden.