Phytochemical compounds, antiradical capacity, and in vitro inhibitory effect against fish pathogenic bacteria of okra fruits (Abelmoschus esculentus L.) at different maturity stages

Background: Abelmoschus esculentus L., okra, has been known as a healthy plant and classically employed in food and folk medicine for several human and animal diseases. Aim: The in vitro antioxidant and antibacterial capacities, in addition to the phytochemical compounds of the okra fruit extracts gathered at three maturity stages, were the objectives of this study. Methods: This study examined the modifications in total phenolic content (TPC), total flavonoid content (TFC), and antioxidant and antibacterial capacities of three okra fruit hydroalcoholic extracts during three comestible maturity stages. The different maturity stages of okra pods were demonstrated as early-stage, mid-stage, and late-stage maturation. Results: The mid-stage of okra fruit maturity had the highest TPC (43.27 +/- 2.029 mg GAE g(-1)), TFC (29.96 +/- 0.19 mg RE g(-1)), and antioxidant capacity (75.64% +/- 0.79%). Moreover, at mid-stage maturity, okra fruit extracts exhibited a major antibacterial effect against Vibrio anguillarum. The phenolic content was significantly increased at the midstage maturity, while the flavonoid level and the antioxidant activity were greatly decreased at the end of fruit maturity. Conclusion: The results confirmed that A. esculentus L. fruits at mid-stage maturity are an excellent source of biomolecules with high antiradical and bactericidal activities, which could be used as functional foods and as an option