Physicochemical evaluation of okra residue obtained after pectin extraction
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Date
2023
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International Journal of Food Properties
Abstract
This study aimed to evaluate the physicochemical properties of okra residue obtained after pectin extraction from three okra genotypes (Asha, Balabi, and
Agbagoma). The okra residue was oven-dried. Proximate analysis and functional properties were determined using standard AOAC methods, whereas
mineral content was determined using atomic absorption spectroscopy. Phenolics and antioxidant capacity were determined using the Folin Ciocalteu and DPPH methods. The okra pectin extraction residues were rich in carbohydrates (70.0–71.7%) and ash (19.55–21.9%), but had relatively low
proteins (0.87–3.62%) and moisture (4.71–5.94%) contents. The okra residue samples had high potassium (8.59–9.27 mg/100 g) and sodium (.380–
3.93 mg/100 g) contents. The solubility index for the varieties ranged from 18% to 25%, whiles swelling power ranged from 8% (Balabi) to 10% (Asha).
The pectin extraction by-products showed high water absorption (546% to 617%) and oil absorption (216% to 318%) capacities. Residues from all okra
genotypes demonstrated antioxidant activity (7.13–15.15%) and contained varied amounts of phenolic compounds (13.85–33.58 mg GAE/100 g). The
results showed that okra residue obtained after pectin extraction has high nutritive and functional values, and could be exploited for other economic
utilization instead of discarded as waste.
Description
This is an article published by Gifty Williams, Leonard D.K. De-Souza, Fidelis M. Kpodo & Jacob K. Agbenorhevi (2023) Physicochemical evaluation of okra residue obtained after pectin extraction, International Journal of Food Properties, 26:1, 591-599, DOI::10.1080/10942912.2023.2173776
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Citation
Gifty Williams, Leonard D.K. De-Souza, Fidelis M. Kpodo & Jacob K. Agbenorhevi (2023) Physicochemical evaluation of okra residue obtained after pectin extraction, International Journal of Food Properties, 26:1, 591-599, DOI: 10.1080/10942912.2023.2173776