Effect of Fermentation Time on the Phenolic, Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds

Olutope Adetuyi, Foluso; A. Ibrahim, Taghreed

doi:10.1016/s0189-7241(15)30128-4

Public

Effect of Fermentation Time on the Phenolic, Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds

Published in Nigerian Food Journal • Jan 1, 2014

Authors:

Foluso Olutope Adetuyi

Taghreed A. Ibrahim

Abstract

The objective of this study was to evaluate the effect of fermentation on the phenolic, vitamin C and total flavonoid contents and antioxidant properties of okra seed. The okra seeds were removed from the pod of matured and fibrous okra that cannot be easily cut with kitchen knife, and was allowed t...

Subject

Flavonoid

DPPH

Abelmoschus

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