Physicochemical evaluation of okra residue obtained after pectin extraction
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 mine...
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Taylor & Francis Group
2023-09-01
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| Series: | International Journal of Food Properties |
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| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2173776 |
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| author | Gifty Williams Leonard D.K. De-Souza Fidelis M. Kpodo Jacob K. Agbenorhevi |
| author_facet | Gifty Williams Leonard D.K. De-Souza Fidelis M. Kpodo Jacob K. Agbenorhevi |
| author_sort | Gifty Williams |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-9f733c7f2c834584b97982d67f2fc394 |
| institution | Kabale University |
| issn | 1094-2912 1532-2386 |
| language | English |
| publishDate | 2023-09-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj-art-9f733c7f2c834584b97982d67f2fc3942025-01-02T10:41:35ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-09-0126159159910.1080/10942912.2023.2173776Physicochemical evaluation of okra residue obtained after pectin extractionGifty Williams0Leonard D.K. De-Souza1Fidelis M. Kpodo2Jacob K. Agbenorhevi3Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaDepartment of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaDepartment of Nutrition and Dietetics, University of Health and Allied Sciences, Ho, GhanaDepartment of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, GhanaThis 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.https://www.tandfonline.com/doi/10.1080/10942912.2023.2173776Okra residueProximate analysismineralsFunctional properties |
| spellingShingle | Gifty Williams Leonard D.K. De-Souza Fidelis M. Kpodo Jacob K. Agbenorhevi Physicochemical evaluation of okra residue obtained after pectin extraction International Journal of Food Properties Okra residue Proximate analysis minerals Functional properties |
| title | Physicochemical evaluation of okra residue obtained after pectin extraction |
| title_full | Physicochemical evaluation of okra residue obtained after pectin extraction |
| title_fullStr | Physicochemical evaluation of okra residue obtained after pectin extraction |
| title_full_unstemmed | Physicochemical evaluation of okra residue obtained after pectin extraction |
| title_short | Physicochemical evaluation of okra residue obtained after pectin extraction |
| title_sort | physicochemical evaluation of okra residue obtained after pectin extraction |
| topic | Okra residue Proximate analysis minerals Functional properties |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2173776 |
| work_keys_str_mv | AT giftywilliams physicochemicalevaluationofokraresidueobtainedafterpectinextraction AT leonarddkdesouza physicochemicalevaluationofokraresidueobtainedafterpectinextraction AT fidelismkpodo physicochemicalevaluationofokraresidueobtainedafterpectinextraction AT jacobkagbenorhevi physicochemicalevaluationofokraresidueobtainedafterpectinextraction |