An HPLC Procedure for the Quantification of Aloin in Latex and Gel from Aloe barbadensis Leaves

Sánchez-Machado, Dalia I.; López‐Cervantes, Jaime; Mariscal-Domínguez, María F; Flores, Paola Cruz; Campas‐Baypoli, Olga N.; Cantú-Soto, Ernesto U.; Sanches-Silva, A.

doi:10.1093/chromsci/bmw179

Cited by 22 publications

(29 citation statements)

References 22 publications

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“…Table 1 presents the quantification results of aloin A in the samples, which show that aloin A was found above the detection limits, at 11.28 mg L −1 , in sample 1, whereas it was identified in traces in samples 2–5, below the detection limits of 0.1 mg L −1 as defined by European regulation (Regulation 88/388/EEC) and 10 mg L −1 as defined by the FDA. These results concur with Sánchez‐Machado et al ., 28 who described that removal of the outer leaf before processing resulted in aloin A below the detection limits in commercial products.…”

Section: Resultssupporting

confidence: 91%

Quantitative determination of aloin, antioxidant activity, and toxicity of Aloe vera leaf gel products from Greece

et al. 2020

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BACKGROUND: Aloe vera is a popular medicinal plant used widely by the cosmetic, pharmaceutical, and food industries. The A. vera leaf gel, which is used mostly for its positive effects on human health, contains over 75 different bioactive compounds, including aloin. Aloin is a toxic compound, and its content in A. vera leaf gel products depends on the different cultivation conditions and especially on leaf processing. RESULTS: In this study, A. vera leaf gel products, varied in terms of leaf processing, were analyzed using liquid chromatography for their aloin content, their antioxidant activity by 2,2 0-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical cation (ABTS •+) and the 2,2-diphenyl-1-picrylhydrazyl radical (DPPH •) antioxidant activity assays and their toxicity against Aliivibrio fisheri and SH-SY5Y cells. In the samples processed with industrial methods and in those filtered in the lab, the content of aloin was found below the limit (0.1 mg L −1) of the EU legislation however, the unprocessed and unfiltered samples were found to contain more than 10 mg L −1. Antioxidant activity was estimated to vary from 1.64 to 9.21 ∼mol Trolox mL −1 for DPPH • and from 0.73 to 5.14 ∼mol Trolox mL −1 for ABTS •+. Toxicity values on A. fisheri, expressed as the concentration at 50% loss of initial luminescence, ranged from 0.03 to 0.09 mg mL −1. The cytotoxic study indicated that aloin A at low concentrations (1 and 10 ∼g mL −1) protects SH-SY5Y cells from toxicity induced by hydrogen peroxide. CONCLUSIONS: Consequently, the filtration process of A. vera leaf gels, either laboratory or industrial, resulted in aloin A content below the EU legislation detection limits.

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Section: Resultssupporting

confidence: 91%

Quantitative determination of aloin, antioxidant activity, and toxicity of Aloe vera leaf gel products from Greece

et al. 2020

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“…aloe emodin were lower than the contents of these compounds in other works. 17,18 In particular, the minimum inhibitory concentration (MIC) value for emodin against MRSA was determined as 2-8 µg/mL, 14 whereas the MIC value against MRSA in this study was 10 mg/mL, corresponding to 1.825 ng/mL. In spite of these results, it is noted that the antibacterial effect should not be related to this compound by itself, due the reported synergic effect between several compounds of natural products.…”

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confidence: 53%

Antimicrobial Effects Caused by Aloe barbadensis Miller on Bacteria Associated with Mastitis in Dairy Cattle

Forno-Bell

Bucarey

García

et al. 2019

Natural Product Communications

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It is known that the primary etiological agents associated with bovine mastitis show high levels of antimicrobial resistance. In this paper, we studied a possible alternative to antimicrobial treatment, Aloe barbadensis Miller ( A. vera). Our goal was to determine the viability of bacteria upon treatment with a methanolic extract of A. vera gel, rich in anthraquinones such as aloin A, aloin B, and aloe emodin. To this purpose, we used fluorescence spectrometry to study the following bacteria: Staphylococcus aureus, Escherichia coli, Streptococcus uberis, and Methicillin-resistant Staphylococcus aureus (MRSA). The results show that treatment with A. vera gel extract disrupted the cell membrane causing lysis in 75% of Staphylococcus aureus, in 88% of E. coli, in 97% of Streptococcus uberis, and in 88% of MRSA cells. Cell membrane disruption is attributed to the presence of anthraquinones. Further study is needed to determine whether other phenolic compounds present in the extract, influencing antimicrobial activity, could be used to develop pharmaceutical formulations to treat bovine mastitis.

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“…Individually, a range of these compounds have shown some degree of antidiabetic activity by their own but the polysaccharides of Aloe gel have been mostly regarded as the main active component for antidiabetic effects, while anthraquinones/anthrones are attributed to the general purgative effect of Aloe [ 15 , 16 ]. The bitter anthraquinones-dominated exudate obtained from the outer skin of Aloe leaves ( Aloe latex) is often used for beverages flavouring while their laxative effects associated with purgative activity are an interest in pharmaceutical preparations [ 17 , 18 ]. The most important purgative principle of A. vera is aloin(a mixture of two isomers: aloin A ( 1 ) and B (also named barbaloin, 2 )), although a number of similar compounds including dimeric forms and anthraquinones (primarily aloe emodin, 6 ) are also known to occur in the plant ( Figure 2 ).…”

Section: Resultsmentioning

confidence: 99%

Could We Really Use Aloe vera Food Supplements to Treat Diabetes? Quality Control Issues

Habtemariam

2017

Evidence-Based Complementary and Alternative Medicine

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Diabetes UK has recently listed a number of herbs and spices that have been clinically shown to improve blood glucose control in type-2 diabetes patients and the diabetes high-risk group. With Aloe vera being top in this list, its health benefit along with health and beauty/food retailers supplying it was illustrated in detail. Previous article from this laboratory scrutinised the merit of using A. vera as an alternative therapy to prescription antidiabetic drugs and the risk of using food supplements in the market which do not qualify as drug preparations. In continuation of this discussion, the present study assesses three Aloe Pura brands and one Holland and Barret brand of A. vera juice supplements in the UK market through chromatographic and spectroscopic analysis. While the polysaccharide active ingredient, acemannan, appears to be within the recommended limit, it was found that Aloe Pura (one of the best-selling brands for A. vera supplement) products have benzoate additive that does not appear in the supplement levels. Moreover, two of the Aloe Pura brand juices contain methanol, suggesting that the International Aloe Science Council (IASC) certification does not guarantee the medicinal quality of these products. The therapeutic fitness of such supplements is discussed.

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An HPLC Procedure for the Quantification of Aloin in Latex and Gel from Aloe barbadensis Leaves

Cited by 22 publications

References 22 publications

Quantitative determination of aloin, antioxidant activity, and toxicity of Aloe vera leaf gel products from Greece

Quantitative determination of aloin, antioxidant activity, and toxicity of Aloe vera leaf gel products from Greece

Antimicrobial Effects Caused by Aloe barbadensis Miller on Bacteria Associated with Mastitis in Dairy Cattle

Could We Really Use Aloe vera Food Supplements to Treat Diabetes? Quality Control Issues

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