Total flavonoid, phenolic contents and antioxidant scavengi | 16335
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African Journal of Food Science and Technology

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Total flavonoid, phenolic contents and antioxidant scavenging activity in 25 accessions of okra (Abelmoschus spp L.)


Ahiakpa J.K, Quartey E.K, Amoatey H.M, Klu G.Y.P,3Achel D.G, Achoribo E. and Agbenyegah S.

Twenty-five (25) accessions of Okra (Abelmoschus spp L.) were collected from eight geographic regions of Ghana and were evaluated for their phytochemical constituents. The objective of the study was to assess total flavonoid, phenolic and antioxidant activity in the accessions. Results indicate that, there are statistically significant differences (p≤0.05) in Total Flavonoid Contents (TFCs), Total Phenolic Contents (TPCs) and Total Antioxidant Contents (TAAs) recorded for both the ethanolic and aqueous extracts of the accessions, indicating genetic variability among them.The high variability observed in the amounts of TFCs, TPCs and TAAs in the fresh fruits of okra, makes okra a good source of natural antioxidants.

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