Physicochemical and antioxidant properties of okra (Abelmoschus esculentus) gum extract and okra seedless pod flour

Abstract

The health consciousness of consumers and increasing demand for functional ingredient has stimulated research interest on novel plant-based hydrocolloids. There is limited information on the physicochemical and antioxidant activity of okra gum extract and okra seedless pod. Physicochemical and antioxidant properties of okra gum extract and okra seedless pod flour were investigated. Okra gum extract (OGE) and okra seedless pod flour (OSPF) were prepared using standard procedures. Physicochemical, phytochemical and antioxidant properties of the samples were assayed following standard methods. It was found that okra seedless pod flour contained significantly higher yield, ash, protein (16.48 g/ 100 g), insoluble, soluble and total dietary fiber (15.38 g/ 100 g), micronutrients (minerals, vitamins A and C), total phenolic content (26.74 mg GAE /g), total flavonoid and bioactivity (DPPH radical inhibition activity and ferric reducing antioxidant power) than okra gum extract. The study established that OSPF is a rich source of protein, total dietary fiber, micronutrients, phytochemicals and antioxidant activity. The incorporation of OSPF and OGE in wheat flour as a food additive is advocated but more studies are required to elucidate their functionality.