Características fisicoquímicas en aceite de semillas de quimbombó Abelmoschus esculentus (L.)

Magda Piedad   Valdes Restrepo; Robert Augusto Rodríguez Restrepo; July Constanza  Perdomo Cerquera; Sanin Ortiz Grisales

doi:10.22490/ECBTI.9187

Vol. 5 No. 1 (2024)

Published 2025-06-04

license

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Artículos

Physicochemical characteristics of okra seed oil Abelmoschus esculentus (L.)

DOI: https://doi.org/10.22490/ECBTI.9187

Magda Piedad Valdés Restrepo Universidad Nacional Abierta y a Distancia

Robert Augusto Rodríguez Restrepo Universidad Nacional Abierta y a Distancia

July Constanza Perdomo Cerquera Universidad Nacional Abierta y a Distancia

Sanin Ortiz Grisales Universidad Nacional Abierta y a Distancia

PDF (Spanish)

Abstract
References

The okra plant Abelmoschus esculentus (L.), produces a fruit that is usually consumed in various ways in gastronomy, however, the most common way is as a vegetable for salads, inside the pods are the seeds, whose oil is considered to be of high quality; therefore, the objective of this research was to determine the quality characteristics of okra seed oil. The cultivation was established using a completely random design, with 100 plants per experimental unit and the seed was dried to 12 % humidity to extract oil. The physical-chemical characterization indicated that okra oil is of good quality, moderately unsaturated, suitable for the cosmetic industry with antioxidant properties.

keywords: Fatty acids, food, fruits, nutrition, vegetables

CODEX STAN 33. 1981. Norma para los aceites de oliva y aceites de Orujo de oliva.

Elkhalifa, A.E.O., Alshammari, E., Adnan, M., Alcantara, J.C., Awadelkareem, A.M., Eltoum, N.E., Mehmood, K., Panda, B.P., Ashraf, S.A. (2021). Okra (Abelmoschus Esculentus) as a Potential Dietary Medicine with Nutraceutical Importance for Sustainable Health Applications. Molecules. 26(3):696. https://doi.org/10.3390/molecules26030696

Guo G, Xu W, Zhang H, Hu X, Chen Y, He X, Huang K, Ma S, Fu J. (2024). Characteristics and antioxidant activities of seed oil from okra (Abelmoschus esculentus L.). Food Sci Nutr. 12(4):2393-2407. https://doi.org/10.1002/fsn3.3924

Kwok, C.T.K., Ng, Y.F., Chan, H.T. L., Chan, S.W. (2025). An Overview of the Current Scientific Evidence on the Biological Properties of Abelmoschus esculentus (L.) Moench (Okra). Foods, 14(2):177. https://doi.org/10.3390/foods14020177

Ordoñez, N.G.A., Ortiz, G.S., Valdés, R.M.P. Vallejo, C.F.A. (2014). Selección de introducciones de Cucurbita por contenido de aceite en semillas. Acta Agronómica. 63(2):175-180. https://doi.org/10.15446/acag.v63n2.40026

Sahan, A., Ozgoren Capraz, E. (2024). The Effect of Okra Seed (Abelmoschus esculentus) Powder Supplementation on Nutritional, Textural, Microstructural, and Sensory Properties of Gluten‐Free Muffins. Journal of Food Quality.

Valdés, R.M., Ortiz, G.S., Vallejo, C.F., Baena, G.D. (2013). Phenotypic stability of traits associated with fruit quality in butternut squash (Cucurbita moschata Duch.). Agronomía Colombiana 31(2):147-152.

Valdés, R.M.P. (2014). Capítulo 10: Recursos genéticos de zapallo Cucurbita sp. pp. 253-270. In: Hidalgo, H.R. and C.F.A. Vallejo (eds.). Bases para el estudio de recursos genéticos de especies cultivadas. Editorial Feriva S.A., Cali, Colombia.

license

How to Cite

Valdes Restrepo, M. P. . ., Rodríguez Restrepo, R. A., Perdomo Cerquera , J. C. ., & Ortiz Grisales, S. (2025). Physicochemical characteristics of okra seed oil Abelmoschus esculentus (L.). Documentos De Trabajo ECBTI, 5(1). https://doi.org/10.22490/ECBTI.9187

Download Citation

Metrics

Metrics Loading ...