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Chemical composition, nutritional value and antimicrobial properties of Abelmoschus esculentus seed

Abstract

Okra is a vegetable crop usually used for its immature pods. Harvest stage (fruit size) depends on consumers’ preferences and fruit that do not meet market requirements are being disposed of. Considering the short time interval from fruit set to harvest stage, the present study evaluates nutritional value, chemical composition, antioxidant and antimicrobial properties of okra seeds from genotypes cultivated under Mediterranean conditions, as an alternative end-use product. For this purpose, seeds from four okra cultivars and local landraces commonly cultivated in the Mediterranean basin, as well as seeds from four commercial cultivars from North America were collected at maturity stage. A significant variation between the studied okra genotypes was observed for all the evaluated parameters. Okra seeds of cv. “Silver Queen” were a significant source of proteins and minerals, such as Ca, K, Fe and Zn. Seeds of all the genotypes contained significant amounts of gamma-tocopherols, liposoluble pigments, and linoleic and palmitic acid. Total phenols content differed between the studied genotypes and correlated with EC50 values of Reducing Power assay. Seed extracts exhibited significant antibacterial properties, especially against Listeria monocytogenes, Salmonella enteritidis and S. typhimurium, while fungistatic and fungicidal properties were better than ketoconazole in a genotype dependent manner. Antifungal properties of seeds were noticed towards all tested fungi, where Aspergillus versicolor and Caldosporium cladosporioides were the most sensitive species. Moreover, two of the tested genotypes (“Boyati” and “Clemson Spineless”) exhibited higher fungistatic and fungicidal properties than ketoconazole. In conclusion, okra seeds could be considered as innovative okra products and could be proposed for alternative end-uses in the food and pharmaceutical industry, especially for functional foods with antimicrobial and bioactive properties.

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Supplementary files

Publication details

The article was received on 18 Sep 2017, accepted on 04 Nov 2017 and first published on 06 Nov 2017


Article type: Paper
DOI: 10.1039/C7FO01446E
Citation: Food Funct., 2017, Accepted Manuscript
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    Chemical composition, nutritional value and antimicrobial properties of Abelmoschus esculentus seed

    S. A. Petropoulos, A. Fernandes, L. Barros, A. Ciric, M. Sokovic and I. C. F. R. Ferreira, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO01446E

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