Comparative Analysis of Leaves of Okra (Abelmoschus esculentus L. Moench) Accessions for Bioactive Compounds, Antioxidant Activities, and Antinutritional Compounds for Food Applications.
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| Title: | Comparative Analysis of Leaves of Okra (Abelmoschus esculentus L. Moench) Accessions for Bioactive Compounds, Antioxidant Activities, and Antinutritional Compounds for Food Applications. |
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| Authors: | Maila, Lebo Ruth1 (AUTHOR), Mpai, Semakaleng1 (AUTHOR), Gerrano, A. S.2 (AUTHOR), Sivakumar, D. Dharini1,3 (AUTHOR) dharinisivakumar@yahoo.co.uk, Hebishy, Essam (AUTHOR) ehebishy+eic@wiley.com |
| Source: | Journal of Food Processing & Preservation. 3/6/2026, Vol. 2026, p1-20. 20p. |
| Subjects: | Bioactive compounds, Okra, Leaf development, Antioxidants, Carotenoids, Antinutrients, Functional foods, Phenols |
| Abstract: | Okra (Abelmoschus esculentus L. Moench) is valued for its edible leaves; harvesting leaves at the optimal maturity stage is essential to maximize the accumulation of bioactive compounds. In this study, seven okra leaf accessions harvested at two maturity stages were analyzed for bioactive compounds, antioxidant activity, and antinutrients. There was a significant interaction between accession and maturity stage for most parameters (p < 0.05). The antioxidant capacity of mature leaves varied with assay, with young leaves often having stronger free radical scavenging activity. Mature leaves of "Clemson Spineless" recorded the highest total phenolics (633.2 mg gallic acid [GAE]/100 g), total carotenoids (100.52 mg/100 g), lutein (50.74 mg/100 g), and chlorophyll (5.87 mg/100 g). The mature leaves of "Clemson Spineless" and "33‐84‐113" contained the highest levels of catechins (70.99 mg/100 g) and protocatechuic acid (90.32 mg/100 g), respectively. "Clemson Spineless" had the highest FARP value (0.2 mg TEAC/100 g). The oxalate content was lowest (15.85 mg/g) in the young leaves of accession "33‐84‐113." This understanding is crucial for selecting the best okra accessions and determining the optimal leaf harvest maturity to enhance health benefits while minimizing undesirable antinutrients, which is essential for functional food and dietary applications. [ABSTRACT FROM AUTHOR] |
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| Database: | Engineering Source |
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