Effect of different infusion temperatures towards the phenolic content, antioxidant and α-amylase inhibitory activities of okra (Abelmoschus esculentus) infusion water

Okra (Abelmoschus esculentus) or lady finger is one of the famous vegetable plants used in cooking or as an alternative to treat illnesses related to high blood sugar. This study focused on the effect of different infusion temperatures on the total phenolic content (TPC), antioxidant (2,2-diphenyl-1-picrylhydrazylradical (DPPH) radical scavenging and total antioxidant activity (TAA)) and α-amylase activities of okra infusion water. The okra infused in water at 60°C had the highest TPC (49.41±1.09 mg GAE/L sample), while the okra infused in water at ambient temperature exhibited the lowest TPC (14.03±1.23 mg GAE/L sample). A similar trend was observed in both the DPPH radical scavenging and TAA of the okra samples. A strong correlation was found between the TPC, DPPH (r = 0.927) and TAA (r = 0.938). However, the α-amylase activity of the samples was not in line with the increase in infusion temperature, as it recorded 47.95±1.77% when treated at ambient temperature. This study revealed that the chemical contents of the okra infusion water were influenced by different infusion temperatures. Future studies emphasize the detailed elucidation of antioxidant and antidiabetic profiles of the okra infusion water extract to unleash its potential for stress oxidative and anti-hyperglycemia effects.