The study of antibacterial activity of oil from Tamarindus indica Linn seed and fatty acids was conducted in this research. Oil of this plant seed was isolated by extraction and fractionation. Constituents of fatty acid in the oil identified as methyl ester fatty acids. The methyl ester fatty acid was carried out by trans-esterification with methanol/BF3. The methyl ester was identified by gas chromatography and mass spectrometer (GC-MS). There are 13 fatty acids in the Tamarindus indica seed oil including octanoic, decanoic, dodecanoic, tetradecanoic, hexadecanoic, octadecanoic, eicosanoic, docosanoic, tetracosanoic, 11-octadecenoic, 11-eicosenoic, 9,12-octadecadienoic, and 9-octadecenoic acids. The transformation of tamarind seed oil into fatty acids was carried out through hydrolysis with potassium hydroxide solution followed by acidification with a hydrochloric acid solution. The physical and biological properties of the seed oil and fatty acids against antibacterial activity are reported in this paper.

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The chemical composition of three cajuput essential oils of Melaleuca cajuputi (M. cajuputi) from different area in Indonesia were analyzed using gas chromatography-mass spectrometry to determine the similarities and differences among their volatile chemical compositions. These cajuput oils come from Malang (East Java), Buru Island (Maluku), and Merauke (Papua). It contains 30 components of which 26 components have been identified. Cajuput oils in this research contained significant quantities of 1,8-cineole (42-60%), α-terpineole (4-18%), caryophyllene (0.6-11%), and α-pinene (3-12%). Oil from Malang (East Java) also contained significant amounts of α-selinene (6.73 %) and accompanied by lesser amounts of sesquiterpene detected only in this oil: valencene, germacrene B, ledol, globulol, epiglobulol, and viridiflorol. The hemiterpene compound, 2,4pentanediol (11.44%), was only found in oil from Buru Island. Oil originating from Papua also contained α-gurjunene (17.31%) as the major component. Cajuput oil from Malang (East Java) has the highest number of chemical components than the others.

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Black garlic is popular as food supplement as well as herbal medicine due to its rich and beneficial chemical contents. However, the chemical changes during the process are rarely investigated. The purpose of this study was to determine the effect of heating time on sulfur-containing compound profiles and antioxidant activity during fermentation process at 60°C by solvent extraction followed by GC-MS analysis, as well as antioxidant activity, using DPPH method. The result indicated that black garlic underwent changes of sulfur-containing organic secondary metabolites, such as allicin and its derivative compounds. The process also increased antioxidant activity in black garlic.

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The research was conducted to investigate the oil and fatty acids contained in Tamarindus indica Linn (tamarind) seeds oil. Tamarind seeds oil was isolated by extraction and fractionation. The fatty acids content in oil were identified as fatty acid methyl ester. Fatty acid methyl ester was produced from trans-esterification reaction of tamarind seed oil with methanol and boron trifluoride catalyst (MeOH/BF3). Identification of fatty acid methyl ester was carried out by gas chromatograph mass spectrometry (GC-MS). The fatty acids in the Tamarindus indica seed oil are saturated and unsaturated fatty acids. The saturated fatty acids are octanoic (12.66%), decanoic (1.68%), dodecanoic (25.18%), tetradecanoic (5.17-7.83%), hexadecanoic (9.90-16.06%), octadecanoic (3.82-4.80%), eicosanoic (0.39-1.55%), docosanoic (1.00-2.01%), and tetracosanoic (1.92-4.54%) acids. The unsaturated fatty acids are 11-octadecenoic (19.93%), 11-eicosenoic (0.76-1.03%), 9,12-octadecadienoic (21.91-38.68%), and 9-octadecenoic (17.76%) acids. The physical and antibacterial properties of the seed oil are also reported.