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Effect of Drying and Freezing on the Phytochemical Properties of Okra during Storage.
Rababah, Taha M; Al-U'datt, Muhammad H; Angor, Malak; Gammoh, Sana; Abweni, Faten; Magableh, Ghazi; Almajwal, Ali; Yücel, Sevil; Al-Rayyan, Yara; Al-Rayyan, Numan.
Afiliación
  • Rababah TM; Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
  • Al-U'datt MH; Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
  • Angor M; Nutrition and Food Technology, Al-Balqa Applied University, Salt 19117, Jordan.
  • Gammoh S; Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
  • Abweni F; Department of Nutrition and Food Technology, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
  • Magableh G; Industrial Engineering Department, Yarmouk University, P.O. Box 21163, Irbid 21163, Jordan.
  • Almajwal A; Department of Community Health Sciences, College of Applied Medical Sciences, King Saud University, P.O. Box 10219, Riyadh 11433, Saudi Arabia.
  • Yücel S; Yildiz Technical University, Istanbul 34210, Turkey.
  • Al-Rayyan Y; College of Agriculture and Life Sciences, University of Wisconsin-Madison, Madison, Wisconsin 53706-1314, United States.
  • Al-Rayyan N; School of Medicine and Public Health, University of Wisconsin-Madison, Madison, Wisconsin 53706-1314, United States.
ACS Omega ; 8(38): 34448-34457, 2023 Sep 26.
Article en En | MEDLINE | ID: mdl-37779931
Okra (Abelmoschus esculentus L.) is known for its high nutritional value, including its content of phytochemicals. This study aims to investigate the effect of drying and freezing conditions on the phytochemical content of okra. Our results indicated that both air-drying and freezing okra during 6 months of storage showed a significant decrease in total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity. Furthermore, higher levels of phytochemicals were found for okra samples treated with Na2SO4 solution when compared to untreated okra. The freezing process appeared to better preserve the content of the investigated phytochemicals when compared to the decrease after drying. Our research has determined that both immersing and freezing okra samples consistently yielded better results in the preservation of phytochemical properties over time, compared to other methods. This study is important for the food industry, as it highlights the importance of proper storage methods to retain the nutritional value of okra.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: ACS Omega Año: 2023 Tipo del documento: Article País de afiliación: Jordania Pais de publicación: Estados Unidos
Texto completo
Añadir a Mi BVS
Imprimir
XML
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: ACS Omega Año: 2023 Tipo del documento: Article País de afiliación: Jordania Pais de publicación: Estados Unidos