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What is the specific chemical composition that causes okra to produce mucus when cut or cooked?

Inverse gas chromatography

Methacrylic acid

Poly(methacrylic acid)

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Okra produces mucus when cut or cooked due to its mucilage, a highly viscous polysaccharide mainly composed of monosaccharides D-galactose, L-rhamnose, and galacturonic acid, along with proteins and minerals . The formation of this mucilage involves a complex process starting with the contact of a solid matrix (like okra fruit) with water, followed by wetting, swelling, and elution of macromolecules, resulting in a hydrocolloidal dispersion . Okra mucilage has been extensively studied for its rheological properties and potential applications in pharmaceutical and food industries . Additionally, the chemical modification of okra gum has been explored to enhance its mucoadhesive properties for drug delivery systems, showing promising results in ex-vivo mucoadhesion tests .

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Open access•Journal Article•DOI Poly (Methacrylic Acid)-Grafted-Okra Gum: Synthesis, Characterization and Evaluation as Mucoadhesive Gouranga Nandi 25 Sep 2019-International Journal of Pharmaceutical Sciences and Drug Research 4 Citations	Not addressed in the paper.
Open access•Journal Article•DOI Okra mucilage Abelmoschus esculentus (L.) Moench as a natural additive in tomato sauce Sousliny Skolen Fernandes Pereira de Araujo, Luciana Márcia Andrade da Silva, Bruno Fonsêca Feitosa, André Leandro da Silva, Mônica Tejo Cavalcanti - Show less +4 more 30 Mar 2020-Research, Society and Development 3 Citations	Not addressed in the paper.
Journal Article•DOI Thermodynamics of a food macromolecular assembly: the case of okra mucilage Maria N. Dimopoulou, Ioannis Tsivintzelis, Christos Ritzoulis, Costas Panayiotou - Show less +3 more 18 Feb 2016-RSC Advances 8 Citations	The specific chemical composition in okra mucilage that causes mucus-like properties when cut or cooked is predominantly basic, as indicated by its Lewis amphoteric nature.
Open access•Journal Article•DOI Okra ( Abelmoschus esculentus L.) as a Potential Functional Food Source of Mucilage and Bioactive Compounds with Technological Applications and Health Benefits Thamires Lacerda Dantas, Flávia Carolina Alonso Buriti, Eliane Rolim Florentino - Show less +2 more 16 Aug 2021 38 Citations	Okra produces mucus due to its mucilage, a viscous polysaccharide mainly composed of D-galactose, L-rhamnose, and galacturonic acid, along with proteins and minerals.
Journal Article•DOI Mucilage formation in food: a review on the example of okra Christos Ritzoulis 01 Jan 2017-International Journal of Food Science and Technology 17 Citations	Not addressed in the paper.

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Related Questions

What is the origin of Okra?5 answersOkra (Abelmoschus esculentus) is believed to have originated in Ethiopia and was then propagated in North Africa and India by the 12th century BC. It is also considered to have originated in the Hindustani center, i.e., India, according to the taxonomic classification of Zeven and Zhukovsky. Okra is native to the African subcontinent and its wild forms are found in India.

What is the taxonomy of Okra?4 answersOkra (Abelmoschus esculentus) belongs to the family Malvaceae. It was previously included in the genus Hibiscus but later designated to Abelmoschus. The cultivated species A. esculentus is believed to have originated in India. Okra is a dicotyledonous plant and is native to West Africa. It is a member of the order Malvales. The family Malvaceae consists of several Abelmoschus species, with A. tuberculatus being native to India. Okra has a higher chromosome number of 2n=130 and exhibits polyploidy. Overall, Okra (Abelmoschus esculentus) is classified taxonomically as a member of the family Malvaceae, order Malvales, and genus Abelmoschus. It is believed to have originated in India and is native to West Africa.

What are the factors that have influenced the production of okra in Nigeria?5 answersFactors that have influenced the production of okra in Nigeria include labor costs, farm size, household size, fertilizer use, access to water, cost of equipment, and inadequate finance. The profitability and efficiency of dry season irrigated okra farming in Adamawa State were assessed, revealing that labor costs accounted for a significant portion of variable costs. The study also found that farm size, household size, and fertilizer use had positive and significant effects on okra production. Resource use efficiency in small-scale okra production was investigated, indicating that farm size, herbicide and insecticide use, and labor influenced okra production. Additionally, constraints negatively affecting okra production included high input costs, low extension contact, pests and diseases, non-access to credit, labor scarcity, drought, and marketing problems. Lack of access to water, high cost of equipment, and inadequate finance were identified as lead constraints for okra farmers. Recommendations include establishing cooperative organizations, promoting small-scale irrigation schemes, and providing skill-enhanced trainings.

How can I make a gel using the mucilage substance extracted from the okra plant?5 answersOkra mucilage can be used to make a gel by formulating it with other ingredients. One study used carbophol, trietanolamin, propilenglikol, fenoksietanol, and akuades to create a gel formulation with okra fruit extract. Another study used gum acacia hydrogel as a base and encapsulated calendula extract to enhance wound healing. Additionally, the mucilage part of okra can be extracted using ultrasound, and the polysaccharide extract can be used to create a gel with strong thermal stability. Another study developed a mucoadhesive gel for nasal drug delivery using okra polysaccharide. These studies demonstrate different approaches to utilizing okra mucilage for gel formulation, highlighting its potential as a natural and safe gel former for various applications.

How to determine pod quality of okra?5 answersPod quality of okra can be determined by considering several factors. Fruit length is an important characteristic that affects marketability, with longer pods generally being preferred. The thickness of the pods can also impact their appearance, with thinner pods being more attractive. Dry matter content is another important quality attribute, with higher levels being desirable for dehydration. Additionally, the presence of phenolic compounds, such as total phenols and flavonoids, can contribute to the overall quality of okra fruits. The rate of nitrogen (N) application during cultivation can also affect the quality of okra, with excessive N levels leading to increased weight loss, decreased dry matter, and changes in pod color during storage. Proper post-harvest handling and storage conditions, such as packaging under modified atmosphere, can help maintain the freshness and quality of okra. Overall, considering factors such as fruit length, thickness, dry matter content, phenolic compounds, N application, and post-harvest handling can help determine the pod quality of okra.

What antimicrobial compounds are found in okra?5 answersOkra contains antimicrobial compounds such as (6S,7E,9R)-6,9-dihydroxy-4,7-megastiymadien-3-one 9-O-[α-L-arabinopyranosyl-(l→6)-β-D-glucopyranoside], blumenol A, kaempferol 3-rutinoside, diarylheptanoid, and its glycoside (oregonin). These compounds have been shown to exhibit antimicrobial activity against both Gram-positive and Gram-negative bacteria. Additionally, okra contains glycoproteins and highly acidic sugar compounds that contribute to its antiadhesive qualities against Helicobacter pylori, a bacterium associated with gastric irritative and inflammative diseases. The fresh juice of okra fruit has been found to inhibit the adhesion of H. pylori to human gastric mucosa, and a crude polysaccharide and a purified, highly acidic subfraction have shown strong antiadhesive effects. These findings suggest that okra possesses potential antimicrobial properties that may be beneficial for treating various diseases and infections.

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