Pot Aloe vera gel – a natural source of antioxidants

Raluca M. POP; Ion C. PUIA; Aida PUIA; Veronica S. CHEDEA; Antonia M. LEVAI; Ioana C. BOCSAN; Anca D. BUZOIANU

doi:10.15835/nbha50212732

Authors

Raluca M. POP “Iuliu Hatieganu” University of Medicine and Pharmacy, Faculty of Medicine, Department of Pharmacology, Toxicology and Clinical Pharmacology, No. 23, Marinescu Street, Cluj-Napoca (RO)
Ion C. PUIA “Iuliu Hatieganu” University of Medicine and Pharmacy, Faculty of Medicine, Department of Surgery, 19-21 Croitorilor Street, Cluj-Napoca; “Octavian Fodor” Regional Institute of Gastroenterology and Hepatology, 3rd General Surgery Clinic, 19-21 Croitorilor Street, Cluj-Napoca (RO)
Aida PUIA “Iuliu Hatieganu” University of Medicine and Pharmacy, Faculty of Medicine, Department Community Medicine, Discipline of Family Medicine, 19 Moţilor Street, Cluj-Napoca (RO)
Veronica S. CHEDEA Research Station for Viticulture and Enology Blaj (SCDVV Blaj), 515400 Blaj (RO)
Antonia M. LEVAI “Iuliu Hatieganu” University of Medicine and Pharmacy, Faculty of Medicine, Department Mother and Child, 3-5 Clinicilor Street, Cluj-Napoca (RO)
Ioana C. BOCSAN “Iuliu Hatieganu” University of Medicine and Pharmacy, Faculty of Medicine, Department of Pharmacology, Toxicology and Clinical Pharmacology, No. 23, Marinescu Street, Cluj-Napoca (RO)
Anca D. BUZOIANU “Iuliu Hatieganu” University of Medicine and Pharmacy, Faculty of Medicine, Department of Pharmacology, Toxicology and Clinical Pharmacology, No. 23, Marinescu Street, Cluj-Napoca (RO)

DOI:

https://doi.org/10.15835/nbha50212732

Keywords:

antioxidant activity, phenolic compounds, infrared spectroscopy

Abstract

Aloe vera (Aloe barbadensis Miller) is widely spread around the world and it is used in the food and cosmetic industry and traditional medicine due to its high content in bioactive compounds. Thus, this article investigated the phenolic compounds of Romanian Aloe vera gel and its antioxidant capacity. The gel was extracted using 4 different solvents: methanol, ethanol, water, and acetone. Total phenolics were measured by the Folin-Ciocalteu method, total flavonoids by aluminium chloride reaction, and the antioxidant capacity by DPPH radical-scavenging activity. The profile of the phenolic compound was determined using Fourier transform infrared spectroscopy and Liquid Chromatography-Diode Array Detection–Electro-Spray Ionization Mass Spectrometry. The methanolic extract had a significantly higher antioxidant activity, followed by ethanolic, water, and acetone extracts. The methanolic extract had also the highest total polyphenol content, while ethanolic extract had the highest total flavonoid content. The extracts contained 14 compounds identified as 7 chromones (Aloesin, Neoaloesin, Aloinoside A, Aloinoside E, Aloe-emodin-glucoside, Isoaloeresin D, Methoxycoumaroyl-aloresin) 2 flavones (Luteolin-glucoside, Apigenin-glucoside), one hydroxycinnamic acid (Caffeic acid) and 4 to anthrones (Aloin A, Aloin B, Emodin, Aloe-emodin). The LC-MS results showed important quantities of Aloesin, Neoaloesin, Aloeresin E, and Aloe-emodin-glucoside while FTIR analysis showed the presence of polysaccharides, pectins, anthraquinones, and saponins.

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