尼日利亚秋葵籽（黄秋葵）粉的化学成分及抗氧化特性
Chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour.
作者信息
Adelakun O E, Oyelade O J, Ade-Omowaye B I O, Adeyemi I A, Van de Venter M
机构信息
Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Oyo State, Nigeria.
出版信息
Food Chem Toxicol. 2009 Jun;47(6):1123-6. doi: 10.1016/j.fct.2009.01.036.
Studies on the chemical composition and the antioxidative properties of Nigerian Okra Seed (Abelmoschus esculentus Moench) Flour were carried out. This is done to establish the nutritional composition and the antioxidative potentials of the seeds, both of which are highly implicated in health. Okra seeds were roasted at 160 degreeC for 10-60 mins. The roasted seeds were subjected to proximate, yield and antioxidative activity determination. Pre-treatment by roasting was found to increase the yield, but was found to be time dependent. The range means obtained for protein, fat, ash, fiber and sugar contents were 42.14-38.10, 31.04-17.22, 4.06-3.42, 3.45-3.60 and 8.82-8.65, respectively. The antioxidant activity was significantly increased by roasting, while in vitro digestibility showed that most antioxidative activities were available in the intestinal phase of gastrointestinal tracts.
对尼日利亚秋葵种子（黄秋葵）粉的化学成分和抗氧化特性进行了研究。这样做是为了确定种子的营养成分和抗氧化潜力，这两者都与健康密切相关。秋葵种子在160℃下烘烤10 - 60分钟。对烘烤后的种子进行近似分析、产量和抗氧化活性测定。发现烘烤预处理可提高产量，但这与时间有关。蛋白质、脂肪、灰分、纤维和糖含量的范围均值分别为42.14 - 38.10、31.04 - 17.22、4.06 - 3.42、3.45 - 3.60和8.82 - 8.65。烘烤显著提高了抗氧化活性，而体外消化率表明，大多数抗氧化活性在胃肠道的肠道阶段发挥作用。
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