Open AccessThe Effect of Peeling and Boiling Process on Nutrition and Health-Promoting Compounds of Root Vegetables Harvested at Mjindi area Located in Jozini, KwaZulu Natal, South Africa
Author(s) -
Sandisiwe Gladness Zondo,
Fikile Nozipho Pricilla. Qwabe
Publication year - 2021
Language(s) - English
DOI - 10.46715/jfsn2021.01.1000114
Subject(s) - flavonols , nutrient , boiling , chemistry , starch , food science , phytochemical , horticulture , biology , flavonoid , biochemistry , organic chemistry , antioxidant
The effect of peeling and boiling process was investigated on nutrients and health-promoting compounds of amadumbe (Colocasia esculenta), carrots (Daucus carota), sweet potatoes (Ipomoea batatas) and potatoes (Solanum tuberosum). The results indicated that peeling and boiling led to significant reduction of nutrients (total soluble starch, total soluble protein, crude fibre) and health-promoting compounds (flavonols, anthocyanin and phenolic acid). Peeling effects on nutrient content did not yield similar outcome (increase and decrease). Carrots showed insignificant loss of total soluble starch after peeling and major loss was observed after boiling. Amadumbe shows substantial loss of fibre after peeling, peels yielding 42.38% and edible part yielding 8.31% compared to all of the analysed vegetables. Health-promoting compounds were reduced significantly peeling and boiling process. The nutrient and phytochemical compounds in the peels of the various vegetables depends on method of peeling. Fourier-Transform Infrared Spectroscopy (FT-IR) bands evidenced the presence of nutrients and health-promoting compounds in studied vegetables.Keywords: Boiling; Flavonols; Health promoting compounds; Nutrients; Peeling; Phenolic acid