Abstract
This work describes the chemical characterization of Aloe vera leaves after dissecting the whole leaf into filets and skin, and characterizes the mucilaginous gel extracted from the filets. Gel was extracted by hand-fileting the leaves and pressing the resulting filet. The mean gel yield was 86.3% from the whole filet and the volume of freeze-dried gel was 0.91% that of fresh gel. The volume of the pressed fresh residue (cake) of the filet after extracting the gel was 15.1% that of the whole filet. The fresh gel had a moisture content of 97.8%, a pH of 5.24 and 0.07% acidity expressed as malic acid. Water content analysis of the freeze-dried gel and dehydrated cake revealed moisture values of 2.3% in the gel and 6.9% in the cake. The ash content was 17.20% in the gel and 13.15% in the cake. The total dietary fiber determined in the cake (71.5%) was greater than that of freeze-dried gel (64.8%), and water retention capacity (WRC), swelling (SW) and fat adsorption capacity (FAQ) were higher in the cake than in the gel. Aloin and polysaccharides were also determined in both the freeze-dried gel and cake. Antioxidant activity was greater in freeze-dried gel (46.7%) than in fresh gel (36.7%). This study aims to analyze the process by which gel and latex is extracted from aloe vera grown and utilized in Chile, comparing it with other Aloe barbadensis varieties cultivated elsewhere.
Highlights
This study aims to analyze the process by which gel and latex is extracted from aloe vera grown and utilized in Chile, comparing it with other Aloe barbadensis varieties cultivated elsewhere
Aloe vera (Aloe barbadensis Miller) is a perennial monocot plant with turgid green leaves joined to the stem in a rosette pattern
Aloe vera is native to western meridional Africa and belongs to the group of crassulacean acid metabolism plants (CAM plants) with nocturnal CO2 assimilation, which prevents water loss in hours when there is less evaporative demand
Summary
Aloe vera (Aloe barbadensis Miller) is a perennial monocot plant with turgid green leaves joined to the stem in a rosette pattern. Aloe leaves consist of a thick epidermis (skin) covered by a cuticle surrounding the mesophyll that includes chlorenchyma cells and thinner walled cells that form the parenchyma (filet). The mesophyll cells contain a transparent mucilaginous jelly called Aloe vera gel [1]. The species is adapted to arid and semi-arid regions such as northern Chile (from the II to IV Regions) [2]. These regions have an arid Mediterranean climate with mean annual precipitation of 170 mm in rainy years and 40 mm in dry years. The average minimum night time temperature in winter and spring is 6°C [2,3]
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