Analysis of Nutritional and Volatile Components of Okra (Abelmoschus esculentus (L.) Moench) Leaf Tea

The nutritional and volatile components of the okra leaf tea which was made from fresh okra leaves according to the green tea processing technology were analyzed by ICP-MS, atomic absorption spectrophotometry, HPLC and GC-MS techniques. Results indicated that crude protein, free amino acids, polysaccharides, polyphenols and flavonoids respectively accounted for 25.92%, 1.70%, 3.56%, 1.47% and 1.18%. Potassium and calcium respectively were 1745.13 and 621.12 mg/100 g, carotenoid, lutein and β-carotene respectively were 153.42 97.44 and 29.06 mg/100 g in okra leaf tea. In addition, the contents of γ-aminobutyric acid was 250.34 mg/100 g and caffeine was 6.43 mg/100 g. A total of 28 volatile components were identified in okra leaf tea, of which the contents of aldehyde compounds reached 47.53%. And dimethyl sulfide, hexanal, D-Limonene, β-cyclocitral and β-ionone all were characteristic aroma substances of okra leaf tea. From the results of the present experiments, okra leaf tea was rich in nutrients, which had a high nutritional value, and contained a large number of volatile aroma substances, that indicated its huge market potential.