QUALITATIVE COMPARISON OF ALDEHYDE CONTENT IN CASSAVA, YAM AND POTATO PEELS
Abstract
This project work presents a qualitative comparison of the aldehyde content in cassava, yam, and potato peels, focusing on their potential as sources of bioactive compounds. Aldehydes, known for their reactive and preservative properties, were extracted from the peels of these root vegetables using solvent extraction methods. The presence of aldehydes was confirmed using the Schiff’s reagent test, which results in a characteristic magenta color indicating aldehyde groups. Among the samples, cassava peel showed the most intense reaction, suggesting a higher aldehyde content, followed by yam and potato peels. This variation in aldehyde concentration highlights the differences in the biochemical composition of these peels, which could be attributed to their distinct metabolic processes and environmental adaptations. The project work underscores the potential of utilizing these agro-wastes in the development of natural preservatives and other aldehyde-based applications in the food and pharmaceutical industries. Further quantitative analysis is recommended to establish a more detailed profile of aldehyde compounds in these peels and to explore their practical applications.
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