Work

Profile of Free and Conjugated Phenolic Compounds of Okra Pods Subjected to High-Humidity Hot-Air Impingement Blanching (HHAIB)

Year: 2025

Type: article

Abstract: The profiles of free, ester-bound, and glycoside-bound phenolic compounds in okra pods (OP) subjected to high-humidity hot-air impingement blanching (HHAIB) for up to 120 s were analyzed using a micro-HPLC-QTRAP/MS/MS method. Fourteen phenolic acids and ten flavonoids were identified in both unprocessed and HHAIB-treated samples. Phenolic acids and flavonoids were mainly present in free and ester-bound forms. HHAIB treatment up to 60 s resulted in a progressive decrease in the contents of free, ester-bound, and glycoside-bound phenolic acids. In contrast, the content of free flavonoids initially increased after 5 s of HHAIB, followed by a gradual decrease in conjugated forms with prolonged treatment. The results indicate that blanching for 90 s ensured the highest partial recovery of free and conjugated phenolic acids after initial loss as compared to the non-treated material. These findings demonstrate that HHAIB treatment can effectively modulate the phenolic composition of okra pods and help identify optimal processing conditions for maximizing the retention of bioactive compounds.

Source: Molecules

DOI: 10.3390/molecules30244665

Authors: Danuta Zielińska, Natalia Płatosz, Kacper Górski, Magdalena Zielińska, Hong-Wei Xiao, Henryk Zieliński

Institutions: University of Warmia and Mazury in Olsztyn, InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Polish Academy of Sciences, China Agricultural University

Language: English

Topic: Phytochemicals and Antioxidant Activities

Subfield: Biochemistry

Field: Medicine

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,258