Effect of Drying and Freezing on the Phytochemical Properties of Okra during Storage

Okra (Abelmoschus esculentus L.) is known for its high nutritional value, including its content of phytochemicals. This study aims to investigate the effect of drying and freezing conditions on the phytochemical content of okra. Our results indicated that both air drying and freezing okra during 6 months of storage showed a significant decrease in total phenolic content, flavonoid content, anthocyanin content, and antioxidant activity. Furthermore, higher levels of phytochemicals were found for okra samples treated with Na2SO4 solution when compared to untreated okra. The freezing process appeared to better preserve the content of the investigated phytochemicals when compared to the decrease after drying. Our research has determined that both immersing and freezing okra samples consistently yielded better results in the preservation of phytochemical properties over time, compared to other methods. This study is important for the food industry, as it highlights the importance of proper storage methods to retain the nutritional value of okra.