Indigenous Ethiopian okra (mucilage: A novel ingredient with functional and antioxidant properties.
Food Sci Nutr. 2018 May ;6(3):563-571. Epub 2018 Feb 2. PMID: 29876107
Habtamu Fekadu Gemede
Functional and antioxidant properties of mucilage extracted from the pods of eight okra accessions grown in Benishangul-Gumuz region, Western Ethiopia, were evaluated. This study had shown that the mucilage contents of the pods of eight okra accessions ranged from 1.25 to 3.45 g/100 g. Functional properties of the mucilage of okra pods varied significantly ( < .05) and had respective ranges of bulk density of 0.58-0.64 g/ml; water absorption capacity of 2.45-4.60 ml/g; oil absorption capacity of 0.02-3.64 ml/g; emulsifying capacity of 42.22%-74.45%; emulsion stability of 42.22%-74.45%; foaming capacity of 50.51%-62.50%, and foam stability of 36.04%-54.35%. Total phenolic and flavonoid contents of the mucilage of the pods of okra accessions ranged from 4.66 to 49.93 mg GAE/g and 8.18-18.72 mg CE/g, respectively. The effective concentration (EC) values (mg/ml) of mucilage of okra pods varied from 3.15 to 6.60 and 1.10 to 1.85 for DPPH scavenging and metal-chelating activity, respectively. The study revealed that the mucilage of the pods of okra accessions was found to exhibit good functional properties and can offer a great potential in various food systems. Particularly, mucilage of the pods from OPA#5 and OPA#7 had desirable water and oil absorption capacities, whereas the mucilage of accession OPA#1 and OPA#6 had high emulsifying and foaming properties. The results also demonstrated that okra pod mucilage had potential sources of natural antioxidant.