HPLC analysis of water-soluble vitamins (B2,B3,B6,B12,and C) and fat-soluble vitamins (E,K,D,A,and β-Carotene) of okra (Abelmoschus esculentus)

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 g/100 g) and e (1.47 mg/100 g) but contained the lowest contents of vitamins b3 (1.42 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 g/100 g),b12 (91.20 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 g/100 g). these findings could help develop meal planning at the community level by incorporating okra varieties with high vitamin content. © 2014 rokayya sami et al.