Compositional Features and Bioactive Properties of Aloe vera Leaf (Fillet, Mucilage, and Rind) and Flower

Abstract

This work aimed to characterize compositional and bioactive features of Aloe vera leaf (fillet, mucilage, and rind) and flower. The edible fillet was analysed for its nutritional value, and all samples were studied for phenolic composition and antioxidant, anti-inflammatory, antimicrobial, tyrosinase inhibition, and cytotoxic activities. Dietary fibre (mainly mannan) and available carbohydrates (mainly free glucose and fructose) were abundant macronutrients in fillet, which also contained high amounts of malic acid (5.75 g/100 g dw) and α-tocopherol (4.8 mg/100 g dw). The leaf samples presented similar phenolic profiles, with predominance of chromones and anthrones, and the highest contents were found in mucilage (131 mg/g) and rind (105 mg/g) extracts, which also revealed interesting antioxidant properties. On the other hand, the flower extract was rich in apigenin glycoside derivatives (4.48 mg/g), effective against Pseudomonas aeruginosa (MIC = 0.025 mg/mL and MBC = 0.05 mg/mL) and capable of inhibiting the tyrosinase activity (IC50 = 4.85 mg/mL). The fillet, rind, and flower extracts also showed a powerful antifungal activity against Aspergillus flavus, A. niger, Penicillium funiculosum, and Candida albicans, higher than that of ketoconazole. Thus, the studied Aloe vera samples displayed high potential to be exploited by the food or cosmetic industries, among others.

A Comprehensive Review on Plant-Derived Mucilage: Characterization, Functional Properties, Applications, and Its Utilization for Nanocarrier Fabrication

“…It is also used as a stabilizer in the milk industry, such as in ice cream, yogurt, and, flavored milk. Moreover, mucilage-derived hydrocolloids have been used in the food industry to provide textural functionality, such as in fruit fillings, water binding in meat products, dairy-based beverages, desserts, and jams [ 143 ]. Mucilages contain different kinds of antioxidants that slow the aging process, and thus can also be used in cosmetics products.…”

Encapsulation of Bioactive Compounds from Aloe Vera Agrowastes in Electrospun Poly (Ethylene Oxide) Nanofibers

“…The antioxidant properties of Aloe Vera extracts have been linked to a wide variety of compounds showing different reducing and radical quenching abilities, including hydroxycinnamic acid derivatives such as chlorogenic, caffeic, ferulic and sinapic acid; chromones (1,4-benzopyrone derivatives); anthrones (10H-anthracen-9-one derivatives); and flavonoids, such as catechin, quercetin, myricetin and luteolin [8,24,25,92]. Moreover, Aloe Vera leaf skin has been reported to be the most active fraction of the plant and more than twenty-five active compounds have been identified in extracts from different parts of the plant including peel, gel, flowers and roots [8,92]. The antioxidant activity of flavonoids, phenolic acids and their derivatives depends on their chemical structures, since it is strongly influenced by the number and position of the hydroxyl groups and the presence of certain moieties, such as catechol in the aromatic rings or conjugated double bonds with carbonyl groups in the C-ring [93].…”

Extraction and Physicochemical Characterization of Dried Powder Mucilage from Opuntia ficus-indica Cladodes and Aloe Vera Leaves: A Comparative Study

“…On the other hand, numerous biological activities, including antiviral, antibacterial, laxative, radiation protection, wound healing, antioxidant, anti-inflammatory, anticancer, antidiabetic, antiallergic, and immunostimulatory effects, among others, have been attributed to the aloe vera mucilage (AV mucilage) [ 20 , 21 , 22 , 23 ].…”