Advisor(s)
Abstract(s)
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 -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.
Description
Keywords
Aloe barbadensis Mill Antimicrobial activity Antioxidant capacity Cytotoxicity Neutral sugars Nutritional composition Organic acids Phenolic compounds Tyrosinase inhibitory activity
Pedagogical Context
Citation
Añibarro-Ortega, Mikel; Pinela, José; Barros, Lillian; Ćirić, Ana; Silva, Soraia P.; Coelho, Elisabete; Mocan, Andrei; Calhelha, Ricardo C.; Soković, Marina; Coimbra, Manuel A.; Ferreira, Isabel C.F.R. (2019). Compositional features and bioactive properties of aloe vera leaf (Fillet, mucilage, and rind) and flower. Antioxidants. ISSN 2076-3921. 8, p. 1-21