Abstract：
: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 (2.5mg/g of seeds) and flavonol derivatives (3.4mg/g of seeds). The skins polyphenolic profile was composed principally by hydroxycinnamic and quercetin derivatives (0.2 and 0.3mg/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.
journal_name
Food Chemjournal_title
Food chemistryauthors
Arapitsas Pdoi
10.1016/j.foodchem.2008.03.014subject
Has Abstractpub_date
2008-10-15 00:00:00pages
1041-5issue
4eissn
0308-8146issn
1873-7072pii
S0308-8146(08)00311-7journal_volume
110pub_type
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