Evaluation of bioactive compounds in different tissues of sprouting okra

Abstract

The levels of major bioactive compounds, such as amino acids and antioxidants, were investigated in okra sprouts and seeds of the varieties ‘Green Sword’ and ‘Benny’. Total polyphenol content was the highest in ‘Benny’ cotyledons, followed by ‘Benny’ hypocotyls and ‘Green Sword’ cotyledons. Polyphenol and flavonoid content in the two varieties were approximately 5- to 6-fold higher in sprouts than in seeds, and were higher in the cotyledons than in other tissues within the sprout. Activity of the radical scavenger DPPH was the highest in ‘Benny’ cotyledons, and mean values were 7.3-fold higher in sprouts than in seeds. Total amino acid content in both varieties was the highest in hypocotyls, followed by cotyledons and seeds. This content was about 40-fold higher in hypocotyls than in seeds. Alanine and Glycyrrhizin were the most abundant amino acids. Total vitamin C content was the highest in ‘Benny’ cotyledons, followed by ‘Green Sword’ cotyledons, and the lowest in hypocotyls of both varieties. In ‘Green Sword’ seeds, the levels of vitamins B1, B3, B5, and B6 were higher than the levels of B2 and B9. In ‘Benny’, B1 and B3 content were higher in the cotyledon, while B2, B5, and B9 content were higher in the hypocotyl. This study demonstrates the potential of okra sprouts to be used as a functional food ingredient and as a source of antioxidants.