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Journals / Akademik Gıda / 2026 / Cilt: 24 Sayı: 1

Extraction and Characterization of Dietary Fiber from Tamarind (Tamarindus indica L.) and Its Byproducts: Physicochemical, Functional, and Corrosion-Inhibitory Properties

Tamarind (Tamarindus indica L.) ve Yan Ürünlerinden Diyet Lifi Ekstraksiyonu ve Karakterizasyonu: Fizikokimyasal, Fonksiyonel ve Korozyon Önleyici Özellikleri

Büşra Erdem(Semas Food Industry Tourism Trade Co. R&D Center)0009-0007-6776-0046
Yakup Şirin(Semas Food Industry Tourism Trade Co. R&D Center)0000-0002-8759-0132
Gülşah Gökçe(Semas Food Industry Tourism Trade Co. R&D Center)0009-0003-2603-6984
Bahar Tan(Kastamonu University, Graduate School of Natural and Applied Sciences, Department of Materials Science and Engineering)0009-0001-8968-2882
Nurdane Yılmaz(Kastamonu University, Faculty of Education, Department of Mathematics and Science Education, Division of Science Education)0000-0003-1760-8066
Perihan Gürkan(Gazi University, Faculty of Science, Department of Chemistry)0000-0002-0625-2482
Pages
33–44
Publication Date
2026-07-26
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

These results suggested that both tamarind pulp and its fiber-rich by-products can be valorized as functional ingredients, enhancing nutritional value and promoting sustainability in the food industry.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:This study evaluates the functional and physicochemical properties of the fruit of tamarind (Tamarindus indica L.) and its isolated dietary fiber fraction.
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Key Findings & Data:The dietary fiber fraction exhibited significantly higher fiber content (73.31±0.30%), swelling capacity (9.21±0.01%), water holding capacity (6.17±0.11 mL/g), and oil holding capacity (2.25±0.09 g/g), indicating its potential for low-fat and digestive health-oriented food applications.
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Conclusion & Impact:These results suggested that both tamarind pulp and its fiber-rich by-products can be valorized as functional ingredients, enhancing nutritional value and promoting sustainability in the food industry.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Demirhindi (Tamarindus indica L.) · Diyet lif · Atık

Abstract

This study evaluates the functional and physicochemical properties of the fruit of tamarind (Tamarindus indica L.) and its isolated dietary fiber fraction. Some parameters of the fruits including dietary fiber content, swelling capacity, water and oil holding capacities, water activity, dry matter, protein, ash content, antioxidant activity (FRAP and DPPH), organic acids, sugar content, and corrosion-inhibitory properties were determined. The dietary fiber fraction exhibited significantly higher fiber content (73.31±0.30%), swelling capacity (9.21±0.01%), water holding capacity (6.17±0.11 mL/g), and oil holding capacity (2.25±0.09 g/g), indicating its potential for low-fat and digestive health-oriented food applications. Corrosion analyses indicated that the fiber fraction provided higher protective efficiency compared to the fruit, with values of 86.3% and 70.28%, respectively. In contrast, tamarind fruit displayed higher antioxidant activity (FRAP: 330.5±1.57 μmol Fe²+/mL; DPPH SC₅₀: 2.33±0.11 mg/mL), protein content (96.34±1.21 μg/mL), and natural sugars (glucose: 1.52±0.09%; fructose: 1.93±0.07%), making it suitable for energydense formulations. Organic acids, primarily tartaric (3.80±0.24 mg/g) and malic acids (0.60±0.02 mg/g), were predominantly found in the fruit and negligible in the dietary fiber fraction. These results suggested that both tamarind pulp and its fiber-rich by-products can be valorized as functional ingredients, enhancing nutritional value and promoting sustainability in the food industry. Further in vivo studies are recommended to assess their effects on metabolic health and gut microbiota.

Özet

Bu çalışma, tamarind meyvesi (Tamarindus indica L.) ve izole edilmiş diyet lifi fraksiyonunun fonksiyonel ve fizikokimyasal özelliklerini değerlendirmektedir. Diyet lifi içeriği, şişme kapasitesi, su ve yağ tutma kapasitesi, su aktivitesi, kuru madde, protein, kül içeriği, antioksidan aktivite (FRAP ve DPPH), organik asitler, şeker içeriği ve korozyon analizi gibi temel parametreler incelenmiştir. Diyet lifi fraksiyonu, anlamlı derecede yüksek lif içeriği (%73,31±0,30), şişme kapasitesi (%9,21±0,01), su tutma kapasitesi (6,17±0,11 mL/g) ve yağ tutma kapasitesi (2,25±0,09 g/g) göstermiştir; bu da onun düşük yağlı ve sindirim sağlığına yönelik gıda uygulamaları için potansiyel taşıdığını göstermektedir. Korozyon analizi sonuçları, lif fraksiyonunun meyveye kıyasla daha yüksek koruma verimi sağladığını ortaya koymuştur; bu değerler sırasıyla %86,3 ve %70,28 olarak belirlenmiştir. Buna karşılık, tamarind meyvesi daha yüksek antioksidan aktivite (FRAP: 330,5±1,57 μmol Fe²+/mL; DPPH SC₅₀: 2,33±0,11 mg/mL), protein içeriği (96,34±1,21 μg/mL) ve doğal şekerler (glukoz: %1,52±0,09; fruktoz: %1,93±0,07) göstermiştir; bu da meyveyi enerji yoğun formülasyonlar için uygun kılmaktadır. Organik asitler arasında tartarik asit (3,80±0,24 mg/g) ve malik asit (0,60±0,02 mg/g) başlıca bileşenler olarak meyvede baskın şekilde bulunurken, diyet lifi fraksiyonunda ihmal edilebilir düzeydedir. Bu bulgular hem tamarind posasının hem de lif açısından zengin yan ürünlerin fonksiyonel bileşenler olarak değerlendirilebileceğini, besin değerini artırabileceğini ve gıda endüstrisinde sürdürülebilirliği destekleyebileceğini göstermektedir. Metabolik sağlık ve bağırsak mikrobiyotası üzerindeki etkilerinin değerlendirilmesi için ileri düzey in vivo çalışmalar önerilmektedir.

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Cite This Article

Erdem, B., Şirin, Y., Gökçe, G., Tan, B., Yılmaz, N., Gürkan, P. (2026). Extraction and Characterization of Dietary Fiber from Tamarind (Tamarindus indica L.) and Its Byproducts: Physicochemical, Functional, and Corrosion-Inhibitory Properties. Akademik Gıda, Cilt: 24 Sayı: 1, 33–44. https://doi.org/10.24323/akademik-gida.2003988

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