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Characterisation of lipids in okra mature seeds
Abstract
The seeds of six okra varieties namely Tomi, GB2/04Ab, GB9/04La, GB4/04BB, GB8/04KB and Indiana were analysed for their oil content during fruits maturation. Mature seeds of this vegetable were characterized for their masses, density, physical properties and composition of lipids. The results indicated that lipids increased with maturation process. GB2/04Ab variety had the most elevated lipid level at maturity (22.55 ± 0.15%) and GB4/04BB the least elevated one (13.52 ± 0.08%). Mature seeds had a high density. The iodine value increased from 52.67 ± 1.25 mg I2/100 g (Tomi) to 102.17 ± 0.49 mg I2/100 g (Indiana). GB2/04Ab had the lowest peroxide value of 2.16 ± 1.92 meq O2/kg and Indiana, the lowest saponification value (137.7 ± 2.75 mg/g). The fatty acids identified were capric, lauric, palmitic, myristoleic, stearic, oleic, linoleic and behenic acids. However, saturated fatty acids proportion was more important than unsaturated one varying respectively from 58.07% to 70.96% and from 29.04% to 41.93%. Therefore, okra mature seeds oil is stable to autoxidation.
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Keywords: Vegetable, okra, varieties, maturation process, stable oil, fatty acids.
