Analysis of vegetable’s peels as a natural source of vitamins and minerals
2017
Khattak, K. F. | Rahman, T. U.
Peels of vegetables and fruits are considered waste products and thrown into the environment. However, some researches on the peels of fruits revealed the presence of important phytochemicals having diverse biological activities. In the current study, peel samples of seven underground vegetables namely, Beta vulgaris, Brassica rapa, Daucus carota, Ipomoea batatas, Raphanus sativus, Solanum tuberosum and Zingiber officinale were evaluated for vitamin and mineral contents. The vitamin C content of the peels ranged between 43.6 to 122.5 mg/100g, while riboflavin, thiamin and niacin levels were between 0.3 to 0.8 mg/100g, non-detection to 0.4 mg/100g and 0.2 to 1.6 mg/100g, respectively. Appreciable amounts of various minerals such as calcium, sodium, magnesium, iron, manganese, zinc, potassium and phosphorus were detected in the peel samples. The overall findings confirmed that peels are rich source of minerals and vitamins and can be utilized as food, feed and dietary ingredients after appropriate processing.
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Эту запись предоставил Universiti Putra Malaysia