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Issue 12, 2015
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Physicochemical properties and adsorption of cholesterol by okra (Abelmoschus esculentus) powder

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Abstract

Okra (Abelmoschus esculentus) is a widely used medicine and functional food. In order to clarify the effects of the particle size on its functional properties, okra pods were subjected to superfine grinding, and its properties were determined using different methods. Four particle size levels of okra powders were prepared: 380 to 250, 250 to 75, 75 to 40 and less than 40 μm. The results showed that superfine grinding technology could efficiently pulverize the particles into the submicron scale, whose distribution was close to a Gaussian distribution. With decreasing okra powder size, the specific surface area, water holding capacity (WHC), water-retention capacity (WRC), oil-binding capacity (OBC), tapped density and total flavonoids extraction were increased significantly (p < 0.05). Moreover, the adsorption of cholesterol by okra powder was improved after superfine grinding. These results suggest that okra powder can be used in food manufacturing as a functional food ingredient.

Graphical abstract: Physicochemical properties and adsorption of cholesterol by okra (Abelmoschus esculentus) powder

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Article information


Submitted
25 May 2015
Accepted
18 Jul 2015
First published
21 Jul 2015

Food Funct., 2015,6, 3728-3736
Article type
Paper
Author version available

Physicochemical properties and adsorption of cholesterol by okra (Abelmoschus esculentus) powder

Y. Chen, B. Zhang, Y. Sun, J. Zhang, H. Sun and Z. Wei, Food Funct., 2015, 6, 3728 DOI: 10.1039/C5FO00600G

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