Okra(Hibiscus esculentus L.) Seed Oil: Characterization and Potential use for High Value Products

Abstract

In the Philippines, as in other tropical countries, the main sources of edible and industrial oils are coconut, oil palm and soybean. Oils of commercial importance from these species have received appreciable research attention because of their nutritional, medical and health benefits. However, increase in the human population, shortage of fertile land and restrictions in the importation of food have contributed to the high prices of these traditional sources of edible industrial oils in tropical developing countries. Thus, the focus of interest has been geared toward finding alternatives to prevent hunger and malnutrition. One approach that can be used is the exploitation of less familiar plant sources, but lack of data on their chemical composition limits the prospects for their utilization. Here in the Philippines, there is a growing interest in okra cultivation. About 3,000 hectares have been planted to okra and three companies are in the business of exporting this crop (BAS, 1998)¹. Hence, local sources are abundant and within easy reach. Since there is no available data on the composition of local okra seed oil, it is the aim of this research work to look into the lipid molecular species of our local okra seed oil for its development into products for the food, pharmaceutical, and cosmetics industry.