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Solubility Determination of Tamarind Seeds Extracts by Using Supercritical CO2 Extraction

In recent years, tamarind seeds extracts are used widely in food, pharmaceutical and textile industry due to unique functions as cooking oil, antibacterial and thickening agent. In this study, a simple static technique is used to obtain the solubility of tamarind seed in supercritical carbon dioxide because there is no study on that yet. The solubility measured is performed at temperatures and pressures ranging from 40oC, 60oC, 80oC and 3000psi, 5000psi and 7000psi respectively; resulting in mass fractions in the 6.00 x 10-8 to 5.84 x 10-7 range. The Chrastil model is used to correlate the experimental data. The oil yield extract in range of 0.0375 to 0.365g.