Chemical Composition of Turkish Okra Seeds (Hibiscusesculenta L.) and The Total Phenolic Contents of Okra Seeds Flour

Authors : Çağlayan Açıkgöz, Alev Akpinar Borazan, Ecem Muge Andoglu, Duygu Gokdai

Pages : 766-774

Doi:10.18038/aubtda.279845

View : 9 | Download : 8

Publication Date : 2016-12-20

Article Type : Research Paper

Abstract :Okra is a common vegetable in most regions of Turkey and available all year-round, with a peak season during the summer months. In this study, the chemical composition and physical properties of matureokra seeds were investigated, firstly. Then, the unroasted okra seed flour (OSF)and roasted okra seeds flour(ROSF) (40 minutes at 160 0 C) were analyzed for total phenolic contents and DPPH radical scavenging activity.The results of flour samples showed that the greatest value of phenolics in OSF(157.80mgGAE100g -1 flour) and ROSF(232.19mgGAE100g -1 flour). The concentration that provided 50% radical scavenging (IC 50 ) was determined as 360.25±2.01mgml -1 and 452.39±12.27mgml -1 for roasted and unroasted okra seed flour, respectively. Regarding physical and chemical composition, okra seeds and their flour could be recommended for a good source of protein, fat, mineral and phenolic acid, which can be help remove the stigma of "starvation food" for people and promote them as a healthy food source.
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