Claim · model-written summary
Seed lipids increased during maturation.
- Taxon
- okra
.jpg?width=60)
Abelmoschus esculentust0 - Organ / stage
- maturation processe0
- Outcome
- lipidse0
- Direction
- increasede0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“lipids increased with maturation process”
t0“okra”
Title
Characterisation of lipids in okra mature seeds
EA Agbo; JG Nemlin; BK Anvoh; et al. International Journal of Biological and Chemical Sciences 2010. doi:10.4314/ijbcs.v4i1.54243
Other claims from this paper (11)
- Observation GB2/04Ab had the highest lipid level at maturity, 22.55 ± 0.15%.
- Observation GB4/04BB had the lowest lipid level at maturity, 13.52 ± 0.08%.
- Observation Mature seeds had high density.
- Observation Tomi had an iodine value of 52.67 ± 1.25 mg I2/100 g.
- Observation Indiana had an iodine value of 102.17 ± 0.49 mg I2/100 g.
- Observation GB2/04Ab had the lowest peroxide value, 2.16 ± 1.92 meq O2/kg.
- Observation Indiana had the lowest saponification value, 137.7 ± 2.75 mg/g.
- Observation Eight fatty acids were identified in okra seeds.
- Observation Saturated fatty acids comprised 58.07% to 70.96%.
- Observation Unsaturated fatty acids comprised 29.04% to 41.93%.
- Observation The authors interpret mature okra seed oil as stable to autoxidation.