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Journal of Food Technology
Year: 2008  |  Volume: 6  |  Issue: 5  |  Page No.: 227 - 230

Antioxidant Degradation in Six Indigenous Okra Abelmoschus esculentus (L) Moench Varieties During Storage in Nigeria

F.O. Adetuyi, A.U. Osagie and A.T. Adekunle    

Abstract: The aim of this study is to determine the antioxidant-phytoconstituents of 6 indigenous okra Abelmoschus esculentus (L) moench varieties in Nigeria and the rate of deterioration of these antioxidants during storage. Okra pods were stored in polypropylene bag for up to 10 days to maintain pod quality parameters. The vitamin C, total phenol, reducing power and iron chelating activity of the Okra were determined on alternate days. The vitamin C content of these okra varieties ranges from 43.42 mg/100 g ‘Ikaro’ okra to 50.01 mg/100 g ‘Okene’ okra, during storage there was a significant (p>0.05) reduction in the vitamin C content of all the indigenous okra varieties. The total phenolic ranges from 0.106% ‘Auchi’ okra to 0.095% ‘Benin’ okra. However, there was no significant (p>0.05) difference in the total phenolics of these indigenous okra varieties but in storage; there was a significant (p>0.05) difference in the rate of loss of the total phenol contents and reducing power, with ‘Lokoja’ okra having the lowest percentage loss. Iron chelating activity of all the okra varieties ranges from 86.54% for ‘Ikaro’ to 77.47% for ‘Auchi’ okra, during storage there was a significant (p>0.05) decrease in the iron chelating activity of all the indigenous okra at the end of the storage period with ‘Benin’ okra having the lowest percentage loss of activity (19.85%).

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