Evaluation of Bioactive Compounds Contents and Biological Activities of Okra Seeds Oils
![]() |
Seo, Dongyeon
(Dept of Food Science and Biotechnology, Kyungsung University)
Jeon, Ahyeong (Dept of Food Science and Biotechnology, Kyungsung University) Shin, Eui-Cheol (Dept of Food Science, Gyeongnam National University of Science and Technology) Lee, Junsoo (Division of Food and Animal Sciences, Chungbuk National University) Hwang, In Guk (Dept of Agrofood Resources, National Institute of Agricultural Science, Rural Development Administration) Kim, Younghwa (School of Food Biotechnology and Nutrition, Kyungsung University) |
1 | Adelakun OE, Oyelade OJ, Ade-Omowaye BIO, Adeyemi IA, Van de Venter M. 2009. Chemical composition and the antioxidative properties of Nigerian okra seed (Abelmoschus esculentus Moench) flour. Food Chem Toxicol., 47:1123-1126 DOI |
2 | Alonso-Salces RM, Heberger K, Holland MV, Moreno-Rojas JM, Mariani C, Bellan G, et al. 2009. Multivariate analysis of NMR fingerprint of the unsaponifiable fraction of virgin olive oils for authentication purpose. Food Chem., 118:956-965 DOI |
3 | Anwar F, Rashid U, Ashraf M, Nadeem M. 2010. Okra (Hibiscus esculentus) seed oil for biodiesel production. Appl Energy., 87:779-785 DOI |
4 | Awad AB, Downie AC, Fink CS. 2000. Inhibition of growth and stimulation of apoptosis by beta-sitosterol treatment of MDA-MB-231 human breast cancer cells in culture. Int J Mol Med., 5:541-545 |
5 | Bharti SK, Kumar A, Sharma NK, Prakash O, Jaiswal SK, Khrisnan S, et al. 2013. Tocopherol from seeds of Cucurbita pepo against diabetes: Validation by in vivo experiments supported by computational docking. J Formos Med Assoc., 112:676-690 DOI |
6 | Blois MS. 1958. Antioxidant determination by the use of a stable free radical. Nature., 181:1199-1200 DOI |
7 | Calisir S, Ozcan M, Haciseferogullari H, Yildiz MU. 2005. A study on some physico-chemical properties of Turkey okra (Hibiscus esculenta L.) seeds. J Food Eng., 68:73-78 DOI |
8 |
Caspary W.F. 1978. Sucrose malabsorption in man after ingest ion of |
9 | Chanioti S, Tzia C. 2017. Optimization of ultrasound-assisted extraction of oil from olive pomace using response surface technology: Oil recovery, unsaponifiable matter, total phenol content and antioxidant activity. Lebensm Wiss Technol., 79:178-189 DOI |
10 | Cho EA, Lee YS. 2014. A study on the classifying quality standard by comparison with phytochemical characteristics of virgin, pure, pomace olive oil. Korean J Food & Nutr., 27(3):339-347 DOI |
11 | Dai J, Muper RJ. 2010. Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules., 15:7313-7352 DOI |
12 | Dubey P, Mishra S. 2017. Effect of okra seed in reduction of cholesterol. J Entomol Zool Stud., 5:94-97 |
13 | Fan S, Zhang Y, Sun Q, Yu L, Li M, Zheng B, et al. 2014. Extract of okra lowers blood glucose and serum lipids in high-fat diet-induced obese C57BL/6 mice. J Nutri Biochem., 25:702-709 DOI |
14 | Haminiuk CW, Plata-Oviedo MS, de Mattos G, Carpes ST, Branco IG. 2014. Extraction and quantification of phenolic acids and flavonols from Eugenia pyriformis using different solvents. J Food Sci Technol., 51:2862-2866 DOI |
15 | Farhoosh R, Tavassoli-Kafrani MH, Sharif A. 2011. Antioxidant activity of the fractions separated from the unsaponifiable matter of bene hull oil. Food Chem., 126:583-589 DOI |
16 | Folin O, Denis W. 1912. On phosphotungstic-phosohomolybdic compounds as colour reagents. J Biol Chem., 12:239-249 DOI |
17 | Ham H, Oh SK, Lee JS, Choi IS, Jeong HS, Kim IH, et al. 2013. Antioxidant activities and contents of phytochemicals in methanolic extracts of specialty rice cultivars in Korea. Food Sci Biotechnol., 22:631-637 DOI |
18 | Hill MJ. 1998. Cereals, dietary fiber and cancer. Nutr Res., 18:653-659 DOI |
19 | Horrobin DF, Huang YS. 1987. The role of linoleic acid and its metabolites in the lowering of plasma cholesterol and the prevention of cardiovascular disease. Int J Cardiol., 17:241-255 DOI |
20 | Huang Z, Wang B, Eaves DH, Shikany JM, Pace RD. 2007. Phenolic compound profile of selected vegetables frequently consumed by African Americans in the southeast United States. Food Chem., 103:1395-1402 DOI |
21 | Kalogeropoulos N, Chiou A, Ioannou M, Karathanos VT, Hassapidou M, Andrikopoulos NK. 2010. Nutritional evaluation and bioactive microconstituents (phytosterols, tocopherols, polyphenols, triterpenic acids) in cooked dry legumes usually consumed in the Mediterranean countries. Food Chem., 121:628-690 |
22 | Kim SY, Choi SW, Kim YS, Jeon SG, Seong KC. 2013. Production, marketing and domestic foreigners' consumption patterns of subtropical vegetables. KFMA., 30(3):29-54 |
23 | Kang CH, Park JK, Park JU, Chun SS, Lee SC, Ha JU, Hwang YI. 2002. Comparative studies on the fatty acid composition of Korean and Chinese sesame oils and adulterated sesame oils with commercial edible oils. J Korean Soc Food Sci Nutr., 31(1):17-20 DOI |
24 | Kawaguchi K, Mizuno T, Aida K, Uchino K. 1997. Hesperidin as an inhibitor of lipases from porcine pancreas and Pseudomonas. Biosci Biotechnol Biochem., 61:102-104 DOI |
25 | Kim MS, Park JH, Lim HJ, Kim DS, Kim HS, Lee KT, et al. 2017. Nutritional components and physicochemical properties of lipids extracted from forest resources. J Korean Soc FoodSci Nutr., 46:529-536 DOI |
26 | Oyaizu M. 1986. Studies on products of browning reaction:reaction; antioxidant activities of products of browning reaction prepared from glucoseamine. Jpn J Nutr Diet., 44:307-315 DOI |
27 | Park Y, Sung J, Choi Y, Kim Y, Kim M, Jeong HS, Lee J. 2016. Analysis of vitamin E in agricultural processed foods in Korea. J Korean Soc Food Sci Nutr., 45:771-777 DOI |
28 | Scalbert A, Williamson G. 2000. Dietary intake and bioavailability of polyphenols. J Nutr., 130:2073S-2085S DOI |
29 | Petropoulos S, Fernandes A, Barros L, Ferreira ICFR. 2018. Chemical composition, nutritional value and antioxidant properties of Mediterranean okra genotypes in relation to harvest stage. Food Chem., 242:466-474 DOI |
30 |
Radica MK, Viswanathan P, Anuradha CV. 2013. Nitric oxide mediates the insulin sensitizing effects of |
31 | Uhiara NS, Onwuka G. 2014. Suitability of protein-rich extract from okra seed for formulation of ready to use therapeutic foods (RUTF). Niger Food J., 32:105-109 DOI |
32 | Shin EC, Pegg RB, Phillips RD, Eitenmiller RR. 2010. Commercial peanut (Arachis hypogaea L.) cultivars in the United States: phytosterol composition. J Agric Food Chem., 58:9137-9146 DOI |
33 | Shin KA, Ko YS, Lee YC. 1998. Antioxidative effects and characteristics of methanol extracts from perilla oils roasted for different time. Korean J Food Sci Technol., 30:1045-1050 |
34 |
Thanakosaia W, Phuwapraisirisan P. 2013. First identification of |
35 | Wie M, Seong J, Jeon K, Jung HS, Lee J. 2008. Comparison of vitamin E, phytosterols and fatty acid composition in commercially available grape seed oils in Korea. J Korean Soc Food Sci Nutr., 37(7):953-956 DOI |
36 | FAO. Food and Agriculture Organization Corporate Statistical Database. Available from:http://www.fao.org/faostat/en/#data/QC/visualize, [accessed 2020.07.30] |
37 | Xuan TD, Gangqiang G, Minh TN, Quy TN, Khanh TD. 2018. An overview of chemical profiles, antioxidant and antimicrobial activities of commercial vegetable edible oils marketed in Japan. Foods., 7(2):21 DOI |
![]() |