Study on Extraction Kinetics of Tartaric Acid and Pectin from Tamarindus indica

The objective of this work was to investigate the reactive extraction of tartaric acid and pectin in model frameworks. Tamarind pulp comprises organic acids like citric acid, tartaric acid, malic acid along with pectin. Extraction of tartaric acid and pectin from tamarind pulp was performed utilizing ethanol and inorganic acid as a solvent respectively at 25°C and 50°C. The values of the extraction equilibrium constants were found to be 0.018, with R2 esteem extending from 0.95 to 0.98, at various stirring speeds. The obtained solid form of tartaric acid was detected by Thin Liquid Chromatography (TLC) and its concentration analyzed with UV spectrophotometer by measuring the absorbance value at 505nm. The extracts obtained from process are treated with HCl and were analyzed by TLC. The effect of temperature on the extraction rate is pitiful and the thermodynamic property such as Gibb's free energy for the extraction process was found to be −190 to-206 kJmol−1. The reduction in ΔG° values demonstrates the attainability of procedure as the temperature increments from 25°C to 50°C.