HPLC Analysis of Water-Soluble Vitamins (B2, B3, B6, B12, and C) and Fat-Soluble Vitamins (E, K, D, A, andβ-Carotene) of Okra (Abelmoschus esculentus)

Abstract

Okra is consumed as a vegetable by populations in Africa and Asia and particularly in Egypt. In this study, we investigated some nutritional components of okra grown in four different geographical locations of Egypt. A comparative analysis of water-soluble vitamins (B2, B3, B6, B12, and C) and fat-soluble vitamins (E, K, D, A, and β-carotene) in okra pods was carried out. Results of principal component analysis (PCA) showed three clusters of varieties. The first cluster included the Dakahlia (D) and Kafr El-Sheikh (K) varieties. The second and the third clusters separated out the Suez (S) and Mansoura (M) varieties independently. The S pod showed the highest contents of vitamins B6 (49.81μg/100g) and E (1.47mg/100g) but contained the lowest contents of vitamins B3 (1.42μg/100g) and B12 (undetected). The K pod showed the lowest vitamin C content (11.60mg/100g). The M pod showed the highest contents of vitamins B3 (22.70μg/100g), B12 (91.20μg/100g), C (27.14mg/100g), and K (0.21mg/100g). The D pod showed the lowest contents of vitamins E (0.15mg/100g), K (0.05mg/100g), and B6 (11.50μg/100g). These findings could help develop meal planning at the community level by incorporating okra varieties with high vitamin content.