Table of Contents Author Guidelines Submit a Manuscript
BioMed Research International
Volume 2013 (2013), Article ID 574283, 6 pages
Research Article

Evaluation of Fatty Acid and Amino Acid Compositions in Okra (Abelmoschus esculentus) Grown in Different Geographical Locations

1Department of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
2Department of Home Economics, Faculty of Education Quality, Mansoura University, Mansoura, Dakahlia 35516, Egypt
3School of Food Science and Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150090, China

Received 29 July 2013; Accepted 23 August 2013

Academic Editor: Gail B. Mahady

Copyright © 2013 Rokayya Sami et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Okra has different uses as a food and a remedy in traditional medicine. Since it produces many seeds, distribution of the plant is also quite easy. Although seed oil yield is low (4.7%), since the linoleic acid composition of the seed oil is quiet high (67.5%), it can still be used as a source of (UNSAT) unsaturated fatty acids. In this study, samples of okra grown in four different locations were analyzed to measure fatty acid and amino acid compositions. The content of the lipid extraction ranged from 4.34% to 4.52% on a dry weight basis. Quantitatively, the main okra fatty acids were palmitic acid (29.18–43.26%), linoleic acid (32.22–43.07%), linolenic acid (6.79–12.34%), stearic acid (6.36–7.73%), oleic acid (4.31–6.98%), arachidic acid (ND–3.48%), margaric acid (1.44–2.16%), pentadecylic acid (0.63–0.92%), and myristic acid (0.21–0.49%). Aspartic acid, proline, and glutamic acids were the main amino acids in okra pods, while cysteine and tyrosine were the minor amino acids. Statistical methods revealed how the fatty acid and amino acid contents in okra may be affected by the sampling location.