alexa Identification and quantification of polyphenolic compounds from okra seeds and skins
Chemistry

Chemistry

Journal of Experimental Food Chemistry

Author(s): Panagiotis Arapitsas

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The aims of the present work were to identify and quantify the polyphenolic profile of okra (Abelmoschus esculentus), a vegetable almost worldwide consumed. Since the knowledge about the okra polyphenolic compounds is limited, the seeds and the skins of okra were separately analyzed. The seeds, which represent the 17% of the vegetable and are richer in phenolic compounds, were mainly composed by oligomeric catechins (2.5 mg/g of seeds) and flavonol derivatives (3.4 mg/g of seeds). The skins polyphenolic profile was composed principally by hydroxycinnamic and quercetin derivatives (0.2 and 0.3 mg/g of skins). These findings in associations with the high content of okra in carbohydrates and proteins enhance the importance of this foodstuff in the human diet.

This article was published in Food Chem and referenced in Journal of Experimental Food Chemistry

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