Aims: Okra is a plant with high economic importance that is widely cultivated in tropical and subtropical regions of the world. Okra seeds are a rich source of high-quality protein, especially regarding essential amino acids, and also a valuable source of oil with a percentage ranging from 20% to 40%. Up to 47.4% of this oil consists of linoleic acid, an essential unsaturated fatty acid for humans. The aim of this study was to investigate the chemical composition and antioxidant properties of the oils from seven different okra cultivars, including white, brown, sultani, burgundy red, Texas, velvet, and green. Materials and Methods: seeds of different cultivars were collected and their oils were extracted using cold pressing. Fatty acid methyl esters were prepared, and the fatty acids composition in the oils was determined using GC/MS apparatus. To evaluate the antioxidant capacity, the DPPH assay was employed. Results: okra seed oil contained both saturated and unsaturated fatty acids, with unsaturated fatty acids forming the major portion. The dominant fatty acid type varied among the cultivars. In the white cultivar, oleic acid was the predominant unsaturated fatty acid, while linoleic acid was dominant in the other cultivars. Palmitic acid was identified as the prevalent saturated fatty acid in all cultivars, but its amount varied among them. Numerous trace saturated and unsaturated fatty acids were also present in the fatty acid profiles of these okra cultivars. The highest antioxidant activity was observed in the brown okra oil, and the lowest in the Texas cultivar. Cluster analysis using the UPGMA method separated the studied cultivars, indicating differences in the fatty acid composition of their seed oils. Conclusion: the composition of saturated and unsaturated fatty acids differs significantly among the okra cultivars, which affects their biological properties and antioxidant capacity. These differences can serve as a basis for diverse nutritional, medicinal, and industrial applications for each cultivar.
