Spectroscopic and Thermooxidative Analysis of Organic Okra Oil and Seeds from Abelmoschus esculentus. (3rd May 2012)

• Record Type: Journal Article
• Authors: de Sousa Ferreira Soares, Geórgia; Gomes, Vinicius de Morais; dos Reis Albuquerque, Anderson; Barbosa Dantas, Manoel; Rosenhain, Raul; Souza, Antônio Gouveia de; Persunh, Darlene Camati; Gadelha, Carlos Alberto de Almeida; Costa, Maria José de Carvalho; Gadelha, Tatiane Santi
• Other Names: Cuzzocrea Salvatore Academic Editor.
• Is Part Of: TheScientificWorldjournal. Volume 2012(2012)
• Publication Date: 2012-05-03
• Subjects: Science -- Periodicals; Technology -- Periodicals; Medicine -- Periodicals; 505
• DOI: 10.1100/2012/847471
• Languages: English
• ISSNs: 2356-6140

Abstract

Abstract : With changes in human consumption from animal fats to vegetable oils, the search for seed types, often from unconventional vegetable sources has grown. Research on the chemical composition of both seed and oil for Brazilian Okra in South America is still incipient. In this study, flour and oil from organic Okra seeds ( Abelmoschus esculentus L Moench), grown in northeastern Brazil were analyzed. Similar to Okra varieties from the Middle East and Central America, Brazilian Okra has significant amounts of protein (22.14%), lipids (14.01%), and high amounts of unsaturated lipids (66.32%), especially the oleic (20.38%) and linoleic acids (44.48%). Oil analysis through PDSC revealed an oxidation temperature of 175.2°C, which in combination with low amounts of peroxide, demonstrates its resistance to oxidation and favors its use for human consumption.