Organic acid profiling in tamarind (Tamarindus indica L.) genotypes by high-performance liquid chromatography

Abstract

The multipurpose, medicinally important crop Tamarind is a source of many organic acids. The unique sweet-sour taste is mainly due to the presence of prime acids such as tartaric acid (8-12%) and contains other acids like malic acid, citric acid, ascorbic acid, acetic acid, shikimic acid, and succinic acid. The reversed-phase HPLC method for organic acids profiling in tamarind fruit pulp was standardized. The potassium dihydrogen orthophosphate buffer (pH 2.1) as mobile phase, and diode array detection at λ=254 nm for the determinations. The 96 tamarind genotypes were used in the study. The major tartaric acid ranged from 4.80 to 11.4 mg/100 g, malic acid content ranged from 0.10 to 7.90 mg/100 g, acetic acid content ranged from 0.70 to 4.06 mg/100 g, citric acid content ranged from 1.26 to 9.80 mg/100 g and oxalic acid content ranged from 0.50 to 3.90 mg/100 g. HPLC-based profiling is a successful and proficient method for organic acid estimation in tamarind fruit pulp. The genotypes showing desire variations can be used in tree improvement programs on tamarind for higher organic acids.