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The Scientific World Journal
Volume 2012, Article ID 847471, 6 pages
http://dx.doi.org/10.1100/2012/847471
Research Article

Spectroscopic and Thermooxidative Analysis of Organic Okra Oil and Seeds from Abelmoschus esculentus

1Departamento de Nutrição, Centro de Ciências da Saúde (CCS), Universidade Federal da Paraíba, 58059-900 João Pessoa, PB, Brazil
2Departamento de Biologia Molecular, Centro de Ciências Exatas e da Natureza (CCEN), Universidade Federal da Paraíba, 58059-900 João Pessoa, PB, Brazil
3Departamento de Química, Centro de Ciências Exatas e da Natureza (CCEN), Universidade Federal da Paraíba, 58059-900 João Pessoa, PB, Brazil

Received 29 November 2011; Accepted 12 February 2012

Academic Editor: Salvatore Cuzzocrea

Copyright © 2012 Geórgia de Sousa Ferreira Soares 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.

Abstract

With changes in human consumption from animal fats to vegetable oils, the search for seed types, often from unconventional vegetable sources has grown. Research on the chemical composition of both seed and oil for Brazilian Okra in South America is still incipient. In this study, flour and oil from organic Okra seeds (Abelmoschus esculentus L Moench), grown in northeastern Brazil were analyzed. Similar to Okra varieties from the Middle East and Central America, Brazilian Okra has significant amounts of protein (22.14%), lipids (14.01%), and high amounts of unsaturated lipids (66.32%), especially the oleic (20.38%) and linoleic acids (44.48%). Oil analysis through PDSC revealed an oxidation temperature of 175.2°C, which in combination with low amounts of peroxide, demonstrates its resistance to oxidation and favors its use for human consumption.