Nia Samira, Benguechoua Madjda, Hadj Mahammed Toufik, Reggagui Khatir, Yousfi Mohamed
Laboratory of Fundamental Sciences, University of Amar Telidji, Laghouat, Algeria.
Department of Material Sciences, Faculty of Sciences, University of Amar Telidji, Laghouat, Algeria.
Turk J Biol. 2024 Dec 10;49(1):85-91. doi: 10.55730/1300-0152.2726. eCollection 2025.
BACKGROUND/AIM: Vegetable oils are considered a vital source of energy when glucose cannot be utilized. Therefore, research on new sources of oil that demonstrate nutritional value is necessary. Okra (), a member of the family, is a remarkable botanical specimen due to its various uses; its roots, stem, leaves, fruits, and seeds are all valued for their nutritional, therapeutic, and industrial value. This study aims to demonstrate okra's fatty acid (FA) composition, tocopherol content, and sterol content and evaluate the antioxidant activity of the oils extracted from okra using three solvents.
The initial part of this study involved oil extraction using the Soxhlet apparatus with various solvents, followed by the conversion of FAs into methyl esters for analysis via gas chromatography. The second part focused on quantifying tocopherols and sterols using the Emmerie-Engel and Liebermann-Burchard methods, respectively. In the final part, the antioxidant activity of okra oils was measured using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical test.
According to the findings, palmitic acid (28.43%-39.83%) was the primary saturated FA, whereas linoleic acid (19.58%-44.07%) and oleic acid (21.60%-23.59%) were the primary unsaturated FAs. Additionally, the results indicate that the oil extracts from okra seeds contain a substantial amount of tocopherols and a significant quantity of sterols. The results of the DPPH assay show that, while the antioxidant capacity is lower than that of vitamin E, it exceeds that of other vegetable oils.
Our research findings have allowed us to classify this oil as an edible vegetable oil.
背景/目的：当无法利用葡萄糖时，植物油被视为重要的能量来源。因此，有必要研究具有营养价值的新油源。秋葵（）是锦葵科的一员，因其多种用途而成为一种非凡的植物标本；它的根、茎、叶、果实和种子都因其营养、治疗和工业价值而受到重视。本研究旨在展示秋葵的脂肪酸（FA）组成、生育酚含量和甾醇含量，并评估使用三种溶剂从秋葵中提取的油的抗氧化活性。
本研究的第一部分涉及使用索氏提取器用各种溶剂提取油，然后将脂肪酸转化为甲酯，通过气相色谱进行分析。第二部分分别侧重于使用埃默里 - 恩格尔法和利伯曼 - 布查德法对生育酚和甾醇进行定量。在最后一部分，使用2,2 - 二苯基 - 1 - 苦基肼（DPPH）自由基测试法测量秋葵油的抗氧化活性。
根据研究结果，棕榈酸（28.43% - 39.83%）是主要的饱和脂肪酸，而亚油酸（19.58% - 44.07%）和油酸（21.60% - 2(1).59%）是主要的不饱和脂肪酸。此外，结果表明秋葵种子的油提取物含有大量的生育酚和大量的甾醇。DPPH测定结果表明，虽然抗氧化能力低于维生素E，但超过了其他植物油。
我们的研究结果使我们能够将这种油归类为食用植物油。
