Abstract
The seeds of six okra varieties namely Tomi, GB2/04Ab, GB9/04La, GB4/04BB, GB8/04KB and Indiana were analysed for their oil content during fruits maturation. Mature seeds of this vegetable were characterized for their masses, density, physical properties and composition of lipids. The results indicated that lipids increased with maturation process. GB2/04Ab variety had the most elevated lipid level at maturity (22.55 ± 0.15%) and GB4/04BB the least elevated one (13.52 ± 0.08%). Mature seeds had a high density. The iodine value increased from 52.67 ± 1.25 mg I2/100 g (Tomi) to 102.17 ± 0.49 mg I2/100 g (Indiana). GB2/04Ab had the lowest peroxide value of 2.16 ± 1.92 meq O2/kg and Indiana, the lowest saponification value (137.7 ± 2.75 mg/g). The fatty acids identified were capric, lauric, palmitic, myristoleic, stearic, oleic, linoleic and behenic acids. However, saturated fatty acids proportion was more important than unsaturated one varying respectively from 58.07% to 70.96% and from 29.04% to 41.93%. Therefore, okra mature seeds oil is stable to autoxidation.© 2010 International Formulae Group. All rights reserved.Keywords: Vegetable, okra, varieties, maturation process, stable oil, fatty acids.
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Claims 12
Claim · model-written summary
Seed lipids increased during maturation.
- Taxon
- okra
.jpg?width=60)
Abelmoschus esculentust0 - Organ / stage
- maturation processe0
- Outcome
- lipidse0
- Direction
- increasede0
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”
Claim · model-written summary
GB2/04Ab had the highest lipid level at maturity, 22.55 ± 0.15%.
- Taxon
- okraAbelmoschus esculentust0
- Material
- GB2/04Abe0
- Outcome
- lipid levele0
- Direction
- most elevatede0
- Value
- 22.55 ± 0.15%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“GB2/04Ab variety had the most elevated lipid level at maturity (22.55 ± 0.15%)”
t0“okra”
Claim · model-written summary
GB4/04BB had the lowest lipid level at maturity, 13.52 ± 0.08%.
- Taxon
- okraAbelmoschus esculentust0
- Material
- GB4/04BBe0
- Outcome
- least elevated onee0
- Direction
- least elevatede0
- Value
- 13.52 ± 0.08%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“GB4/04BB the least elevated one (13.52 ± 0.08%)”
t0“okra”
Claim · model-written summary
Mature seeds had high density.
- Taxon
- okraAbelmoschus esculentust0
- Organ / stage
- Mature seedse0
- Outcome
- high densitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mature seeds had a high density.”
t0“okra”
Claim · model-written summary
Tomi had an iodine value of 52.67 ± 1.25 mg I2/100 g.
- Taxon
- okraAbelmoschus esculentust0
- Material
- Tomie0
- Outcome
- iodine valuee0
- Value
- 52.67 ± 1.25 mg I2/100 ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The iodine value increased from 52.67 ± 1.25 mg I2/100 g (Tomi) to 102.17 ± 0.49 mg I2/100 g (Indiana).”
t0“okra”
Claim · model-written summary
Indiana had an iodine value of 102.17 ± 0.49 mg I2/100 g.
- Taxon
- okraAbelmoschus esculentust0
- Material
- Indianae0
- Outcome
- iodine valuee0
- Value
- 102.17 ± 0.49 mg I2/100 ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The iodine value increased from 52.67 ± 1.25 mg I2/100 g (Tomi) to 102.17 ± 0.49 mg I2/100 g (Indiana).”
t0“okra”
Claim · model-written summary
GB2/04Ab had the lowest peroxide value, 2.16 ± 1.92 meq O2/kg.
- Taxon
- okraAbelmoschus esculentust0
- Material
- GB2/04Abe0
- Outcome
- peroxide valuee0
- Direction
- loweste0
- Value
- 2.16 ± 1.92 meq O2/kge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“GB2/04Ab had the lowest peroxide value of 2.16 ± 1.92 meq O2/kg”
t0“okra”
Claim · model-written summary
Indiana had the lowest saponification value, 137.7 ± 2.75 mg/g.
- Taxon
- okraAbelmoschus esculentust0
- Material
- Indianae0
- Outcome
- saponification valuee0
- Direction
- loweste0
- Value
- 137.7 ± 2.75 mg/ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Indiana, the lowest saponification value (137.7 ± 2.75 mg/g)”
t0“okra”
Claim · model-written summary
Eight fatty acids were identified in okra seeds.
- Taxon
- okraAbelmoschus esculentust0
- Outcome
- capric, lauric, palmitic, myristoleic, stearic, oleic, linoleic and behenic acidse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The fatty acids identified were capric, lauric, palmitic, myristoleic, stearic, oleic, linoleic and behenic acids.”
t0“okra”
Claim · model-written summary
Saturated fatty acids comprised 58.07% to 70.96%.
- Taxon
- okraAbelmoschus esculentust0
- Outcome
- saturated fatty acids proportione0
- Direction
- more importante0
- Value
- 58.07% to 70.96%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“saturated fatty acids proportion was more important than unsaturated one varying respectively from 58.07% to 70.96% and from 29.04% to 41.93%”
t0“okra”
Claim · model-written summary
Unsaturated fatty acids comprised 29.04% to 41.93%.
- Taxon
- okraAbelmoschus esculentust0
- Outcome
- unsaturated onee0
- Value
- 29.04% to 41.93%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“unsaturated one varying respectively from 58.07% to 70.96% and from 29.04% to 41.93%”
t0“okra”
Claim · model-written summary
The authors interpret mature okra seed oil as stable to autoxidation.
- Taxon
- okraAbelmoschus esculentuse0
- Outcome
- stable to autoxidatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“okra mature seeds oil is stable to autoxidation”