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http://dx.doi.org/10.12791/KSBEC.2013.22.1.061

Analysis of Functional Components in Roasted Okra (Abelmoschus esculentus L. Moench) Seeds  

Ahn, Yul Kyun (Vegetable Reserch Division, National Istitute of Horticulture & Herbal Science, Rural Development Administration)
Jang, Ki Chang (Department of Functional Crop, National Institute of Crop Science, Rural Development Administration)
Kim, Shun Hwan (Agricultural Research Center for Climate Change, National Istitute of Horticulture & Herbal Science, Rural Development Administration)
Publication Information
Journal of Bio-Environment Control / v.22, no.1, 2013 , pp. 61-64 More about this Journal
Abstract
This study was conducted to investigate the general characteristics of raw okra seeds and the functional components of roasted okra seeds. The number of okra seed per pod was 78 in 'Greensod' and 88 in 'Beny'. The weight of okra seed per pod of 'Greensod' and 'Beny' were 4.4 g and 6.3 g, respectively. Free amino acid contents of the stir-fry and fresh okra seeds were measured as $2.69mg{\cdot}g^{-1}$ and $0.31mg{\cdot}g^{-1}$. Total polyphenolic compound content of the stirfry okra seeds was estimated as $12.61mg\;CGA{\cdot}g^{-1}$, compared to $2.54mg\;CGA{\cdot}g^{-1}$ fresh okra seeds, Thus, free amino acid and total polyphenolic compound contents in the stir-fry okra seeds were higher than fresh one, Antioxidant activities, such as DPPH and ABTS radical scavenging in the stir-fry okra seeds was the higher than fresh okra seeds.
Keywords
antioxidant activity; free amino acid; okra; pod; polyphenolic compound; seed;
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