Total Phenol Content and Antioxidant Activity of Okra Seeds from Different Genotypes

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dc.contributor.authorGraham, Jochebed O.
dc.contributor.authorAgbenorhevi, Jacob K.
dc.contributor.authorKpodo, Fidelis M.
dc.contributor.orcid0000-0002-8516-7656
dc.contributor.orcid0000-0002-7949-0502
dc.date.accessioned2024-03-04T11:55:17Z
dc.date.available2024-03-04T11:55:17Z
dc.date.issued2017
dc.descriptionThis is an article published by Jochebed O. Graham, Jacob K. Agbenorhevi, and Fidelis M. Kpodo, “Total Phenol Content and Antioxidant Activity of Okra Seeds from Different Genotypes.” American Journal of Food and Nutrition, vol. 5, no. 3 (2017): 90-94. doi: 10.12691/ajfn-5-3-2.
dc.description.abstractOkra (Abelmoschus spp.) is a staple vegetable in Ghana and several countries world-wide. It has potential for several uses but is mostly under-utilized in Ghana. In this study, the total phenol content and antioxidant activity of five different okra seed genotypes (Asha, Asontem, Agbagoma, Sengevi and Penkruma), subjected to different treatments, were determined. A sensory test was performed to determine the acceptability of tea made with the okra seeds. The total phenol content and free radical scavenging activity of the samples were determined by means of Folin-Ciocalteu method and DPPH assay, respectively. An affective test was used for the sensory analysis. The results indicated that undefatted samples had the highest total phenol content (34.89-39.39 mg GAE/100 g) whereas defatted samples recorded the least (27.83-30.39 mg GAE/100 g). Defatted samples had % DPPH inhibition in the range of 46.38 to 64.00%) whereas that of undefatted samples ranged 34.39-53.00%. However, for the tea infusion of the defatted samples, “Penkruma” had the highest % DPPH Inhibition 60.42±3.90%) whereas “Agbagoma”, the least (36.94±2.81%). “Agbagoma” and “Sengevi” okra seeds tea infusions had the highest total phenol content (31.56±2.28 and 31.72±3.06 mg GAE/100 g, respectively) while “Penkruma” had the least (28.17±0.31 mg GAE/100 g). About 40% of the sensory panellists liked the tea infusion and were willing to purchase if made available on the market. The remaining 60% however, disliked the infusion because of its taste and stated that they would prefer it with additives such as sweeteners and milk. However, the findings suggest that the okra seed genotypes have considerable amounts of phenols and antioxidant activity and their utilization as tea or in other diets could provide antioxidant benefits.
dc.description.sponsorshipKNUST
dc.identifier.citationJochebed O. Graham, Jacob K. Agbenorhevi, and Fidelis M. Kpodo, “Total Phenol Content and Antioxidant Activity of Okra Seeds from Different Genotypes.” American Journal of Food and Nutrition, vol. 5, no. 3 (2017): 90-94. doi: 10.12691/ajfn-5-3-2.
dc.identifier.uridoi: 10.12691/ajfn-5-3-2.
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/15649
dc.language.isoen
dc.publisherAmerican Journal of Food and Nutrition
dc.titleTotal Phenol Content and Antioxidant Activity of Okra Seeds from Different Genotypes
dc.typeArticle
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