Spectroscopic and thermooxidative analysis of organic okra oil and seeds from Abelmoschus esculentus.
With changes in human consumption from animal fats to vegetable oils, the search for seed types, often from unconventional vegetable sources has grown. Research on the chemical composition of both seed and oil for Brazilian Okra in South America is still incipient. In this study, flour and oil from organic Okra seeds (Abelmoschus esculentus L Moench), grown in northeastern Brazil were analyzed. Similar to Okra varieties from the Middle East and Central America, Brazilian Okra has significant amounts of protein (22.14%), lipids (14.01%), and high amounts of unsaturated lipids (66.32%), especially the oleic (20.38%) and linoleic acids (44.48%). Oil analysis through PDSC revealed an oxidation temperature of 175.2 °C, which in combination with low amounts of peroxide, demonstrates its resistance to oxidation and favors its use for human consumption.
Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, 58059-900 João Pessoa, PB, Brazil.
Geórgia
G
de Sousa Ferreira Soares
Vinicius de Morais
Vde M
Gomes
Anderson
A
Dos Reis Albuquerque
Manoel
M
Barbosa Dantas
Raul
R
Rosenhain
Antônio Gouveia
AG
de Souza
Darlene Camati
DC
Persunh
Carlos Alberto de Almeida
CA
Gadelha
Maria José de Carvalho
MJ
Costa
Tatiane Santi
TS
Gadelha
D028483:Abelmoschus / Q000378:metabolism* / Q000502:physiology*; D002152:Calorimetry, Differential Scanning / Q000379:methods; D005433:Flour; D005502:Food; D008401:Gas Chromatography-Mass Spectrometry / Q000379:methods; D006801:Humans; D019787:Linoleic Acid / Q000737:chemistry; D008055:Lipids / Q000737:chemistry; D009682:Magnetic Resonance Spectroscopy / Q000379:methods; D019301:Oleic Acid / Q000737:chemistry; D010100:Oxygen / Q000737:chemistry; D010545:Peroxides / Q000737:chemistry; D010938:Plant Oils / Q000378:metabolism*; D012639:Seeds / Q000378:metabolism*
D008055:Lipids; D010545:Peroxides; D010938:Plant Oils; D019301:Oleic Acid; D019787:Linoleic Acid; D010100:Oxygen