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

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 (49.81 μ g/100 g) and E (1.47 mg/100 g) but contained the lowest contents of vitamins B3 (1.42 μ g/100 g) and B12 (undetected). The K pod showed the lowest vitamin C content (11.60 mg/100 g). The M pod showed the highest contents of vitamins B3 (22.70 μ g/100 g), B12 (91.20 μ g/100 g), C (27.14 mg/100 g), and K (0.21 mg/100 g). The D pod showed the lowest contents of vitamins E (0.15 mg/100 g), K (0.05 mg/100 g), and B6 (11.50 μ g/100 g). These findings could help develop meal planning at the community level by incorporating okra varieties with high vitamin content.