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Maximizing the Antioxidants Value of Okra by Different Preservation Methods During Storage
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Abstract: Okra (Abelmoschus esculentus L.) is highly perishable food items and requires special processing treatments for preserving through canning, freezing or dehydration. The effects of these treatments on the nutritive composition and antioxidants quality of okra were studied. Okra samples were washed and blanched in sodium carbonate solution, then the okra samples were subjected for sun drying, oven drying and freezing, and kept for 6 months storage time. Antioxidants (polyphenols, flavonoids, vitamin C and E, chlorophyll and carotenoids) were determined at different intervals (0, 2, 4 and 6 months). Results showed that oven drying treatment was highly decrease vitamin C than sun dried and freezing treatment (56.14, 51.34, and 22.63%, respectively), Also the percentage of flavonoids decrement in sun dry, oven dry and freezing treatments was (1.84, 2.96 and 1.29%, respectively), while the pigments content was decrease gradually during storage. The decrement percentage of reducing power was higher in oven dry treatment (7.96%), followed by sun dry treatment (5.71%) then freezing treatment (1.44%).The results of the present investigations showed that freezing treatment was better than all thermal treatments in keeping polyphenolic compounds and other antioxidants in okra pods.
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| Publication year |
2010
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| Publication Type |
Journal
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