Phytochemical compounds, antiradical capacity, and in vitro inhibitory effect against fish pathogenic bacteria of okra fruits (Abelmoschus esculentus L.) at different maturity stages

Abstract

Background: Abelmoschus esculentus L., okra, have been known as a healthy plant and classically employed in food and folk medicine for several human and animal’s diseases. Aim: The in vitro antioxidant and antibacterial capacities, in addition of phytochemical compounds of the okra fruits extracts gathered at three maturity stages were the objectives of this study. Methods: This study examined the modifications in total phenolic content (TPC), total flavonoid content (TFC), antioxidant and antibacterial capacities of three okra fruits hydroalcoholic extracts during three comestible maturity stages. The different maturity stages of okra pods were demonstrated as early-stage, mid-stage and late-stage maturation. Results: The mid-stage of okra fruits maturity had the highest TPC (43.27 ±2.029 mg GAE g-1), TFC (29.96± 0.19 mg RE g-1) and antioxidant capacity (75.64± 0.79%). Moreover, at mid-stage maturity, okra fruit extracts exhibited the major antibacterial effect against Vibrio anguillarum. The phenolic content was significantly increased at the mid-stage maturity. While the flavonoid level and the antioxidant activity were greatly decreased at the end of fruits maturity. Conclusion: The results confirmed that Abelmoschus esculentus L. fruits at mid-stage maturity are an excellent source of biomolecules with high antiradical and bactericidal activities, which could be used as functional foods and as an option to chemical compounds for fish farming to prevent and treat numerous marine animal diseases.