Identification and quantification of polyphenolic compounds from okra seeds and skins

Abstract

The aims of the present work were to identify and quantify the polyphenolic profile of okra (Abelmoschus esculentus), a vegetable almost worldwide consumed. Since the knowledge about the okra polyphenolic compounds is limited, the seeds and the skins of okra were separately analyzed. The seeds, which represent the 17% of the vegetable and are richer in phenolic compounds, were mainly composed by oligomeric catechins (2.5mg/g of seeds) and flavonol derivatives (3.4mg/g of seeds). The skins polyphenolic profile was composed principally by hydroxycinnamic and quercetin derivatives (0.2 and 0.3mg/g of skins). These findings in associations with the high content of okra in carbohydrates and proteins enhance the importance of this foodstuff in the human diet.

Keywords: Abelmoschus esculentus; Flavonoids; HPLC/DAD–MS/MS; Hydroxycinnamic acid; Vegetables.