Supercritical Carbon Dioxide Extraction of Antioxidative Components from Tamarind (Tamarindus indica L.) Seed Coat

Supercritical carbon dioxide (SC-CO 2 ) extraction was investigated for extraction of antioxidants from tamarind (Tamarindus indica L.) seed coat. Different combinations of pressure and temperature were used with and without ethanol as modifier. As temperature and pressure were increased, more antioxidants were extracted. Using ethanol as the modifier gave more extraction yield of antioxidant compounds. The SC-CO 2 extract with ethanol (30 MPa, 80 °C) was also a strong antioxidant for lard as well as linoleic acid autoxidation. These results suggest that the antioxidants included in tamarind seed coat can be extracted using SC-CO 2 and that they may be used for increasing the shelf life of foods by preventing lipid peroxidation.