Influence of pre-treatment on yield chemical and antioxidant properties of a Nigerian okra seed (Abelmoschus esculentus moench) flour

Adelakun, Oluyemisi Elizabeth; Oyelade, O.J.; Ade‐Omowaye, B.I.O.; Adeyemi, I. A.; Venter, Maryna van de; Koekemoer, Trevor

doi:10.1016/j.fct.2008.12.023

Cited by 43 publications

(32 citation statements)

References 23 publications

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“…This implies that the juice samples could serve as a potential good source of minerals required by the body. It has been reported by Adelakun et al (2009) that ash content is an indication of mineral contents in food.…”

Section: Discussionmentioning

confidence: 99%

Microbiological and Some Sensory Attributes of Water Melon Juice and Watermelon-orange Juice Mix

Ijah¹,

Ayodele²,

Aransiola³

2015

J. of Food Resource Science

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Section: Discussionmentioning

confidence: 99%

Microbiological and Some Sensory Attributes of Water Melon Juice and Watermelon-orange Juice Mix

Ijah¹,

Ayodele²,

Aransiola³

2015

J. of Food Resource Science

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“…In some cultures, it is used as an edible infusion and in different preparation for diuretic effect [9]. The whole okra plant is edible and has various food, non-food and medical applications, however, according to Adelakun et al [10], the seed is the nutritionally richest part of the okra. The seeds of okra are good sources of oil and protein.…”

Section: Introductionmentioning

confidence: 99%

“…The seed powder is also used as an aluminium salt substitute in water purification [14]. Okra seeds serve as an alternative source of protein, fibre, fat and sugar [10,15,16]. The seeds are used as an antispasmodic, cordial and a stimulant [17].…”

Section: Introductionmentioning

confidence: 99%

Total Phenol Content and Antioxidant Activity of Okra Seeds from Different Genotypes

Graham¹,

Agbenorhevi²,

Kpodo³

2017

AJFN

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Okra (Abelmoschus spp.) is a staple vegetable in Ghana and several countries world-wide. It has potential for several uses but is mostly under-utilized in Ghana. In this study, the total phenol content and antioxidant activity of five different okra seed genotypes (Asha, Asontem, Agbagoma, Sengevi and Penkruma), subjected to different treatments, were determined. A sensory test was performed to determine the acceptability of tea made with the okra seeds. The total phenol content and free radical scavenging activity of the samples were determined by means of Folin-Ciocalteu method and DPPH assay, respectively. An affective test was used for the sensory analysis. The results indicated that undefatted samples had the highest total phenol content (34.89-39.39 mg GAE/100 g) whereas defatted samples recorded the least (27.83-30.39 mg GAE/100 g). Defatted samples had % DPPH inhibition in the range of 46.38 to 64.00%) whereas that of undefatted samples ranged 34.39-53.00%. However, for the tea infusion of the defatted samples, "Penkruma" had the highest % DPPH Inhibition 60.42±3.90%) whereas "Agbagoma", the least (36.94±2.81%). "Agbagoma" and "Sengevi" okra seeds tea infusions had the highest total phenol content (31.56±2.28 and 31.72±3.06 mg GAE/100 g, respectively) while "Penkruma" had the least (28.17±0.31 mg GAE/100 g). About 40% of the sensory panellists liked the tea infusion and were willing to purchase if made available on the market. The remaining 60% however, disliked the infusion because of its taste and stated that they would prefer it with additives such as sweeteners and milk. However, the findings suggest that the okra seed genotypes have considerable amounts of phenols and antioxidant activity and their utilization as tea or in other diets could provide antioxidant benefits.

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“…In pulped seed catechin, procycanidin B2, epicatechin and rutin are reported to be present. It is quite important to the see that roasting (1600°C for 10-60 minutes) increased the nutrient composition and antioxidant activity of the seeds (Adelakun, Ade-Omowaye, Adeyemi, & Van De Venter, 2010) whereas pre-treatment (soaking and blanching) increased the nutrient composition, but decreases antioxidant activity (Adelakun et al, 2009). Ansari, Houlihan, Hussain, & Pieroni (2005) reported Okra extract as in vitro non-enzymatic inhibitior of lipid peroxidation in liposomes.…”

Section: Antioxidant Activity and Prevention Of Cellular Damage Relatmentioning

confidence: 99%

Functional properties of Okra Abelmoschus esculentus L. (Moench): traditional claims and scientific evidences

2014

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Okra, Abelmoschus esculentus L. (Moench) is an important vegetable crop cultivated in tropical, subtropical and warm temperate regions around the world. Besides the nutritional benefit, the different parts of the plant are used extensively in traditional medicine (antidiabetic, antipyretic, diuretic, antispasmodic, etc) around the world. This review critically assesses the nutritional values, phytochemistry, preclinical pharmacological properties and the possible future application of the okra. Effort is made to correlate the traditional claims in the context of experimental evidences.

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Influence of pre-treatment on yield chemical and antioxidant properties of a Nigerian okra seed (Abelmoschus esculentus moench) flour

Cited by 43 publications

References 23 publications

Microbiological and Some Sensory Attributes of Water Melon Juice and Watermelon-orange Juice Mix

Microbiological and Some Sensory Attributes of Water Melon Juice and Watermelon-orange Juice Mix

Total Phenol Content and Antioxidant Activity of Okra Seeds from Different Genotypes

Functional properties of Okra Abelmoschus esculentus L. (Moench): traditional claims and scientific evidences

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