Extraction, Characterization and Properties of the Gel of Aloe Vera (Aloe barbadensis Miller) Cultivated in Chile

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% f...

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Detalles Bibliográficos
Autores: Muñoz, OM, Leal, X, Quitral, V, Cardemil-Oliva, Liliana Angélica
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2015
País:Chile
Idioma:inglés
OAI Identifier:oai:repositorio.anid.cl:10533/219134
Acceso en línea:https://hdl.handle.net/10533/219134
Access Level:acceso abierto
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dc.title.es_CL.fl_str_mv Extraction, Characterization and Properties of the Gel of Aloe Vera (Aloe barbadensis Miller) Cultivated in Chile
dc.title.journal.es_CL.fl_str_mv Medicinal & Aromatic Plants
title Extraction, Characterization and Properties of the Gel of Aloe Vera (Aloe barbadensis Miller) Cultivated in Chile
spellingShingle Extraction, Characterization and Properties of the Gel of Aloe Vera (Aloe barbadensis Miller) Cultivated in Chile
Muñoz, OM
title_short Extraction, Characterization and Properties of the Gel of Aloe Vera (Aloe barbadensis Miller) Cultivated in Chile
title_full Extraction, Characterization and Properties of the Gel of Aloe Vera (Aloe barbadensis Miller) Cultivated in Chile
title_fullStr Extraction, Characterization and Properties of the Gel of Aloe Vera (Aloe barbadensis Miller) Cultivated in Chile
title_full_unstemmed Extraction, Characterization and Properties of the Gel of Aloe Vera (Aloe barbadensis Miller) Cultivated in Chile
title_sort Extraction, Characterization and Properties of the Gel of Aloe Vera (Aloe barbadensis Miller) Cultivated in Chile
dc.creator.none.fl_str_mv Muñoz, OM
Leal, X
Quitral, V
Cardemil-Oliva, Liliana Angélica
author Muñoz, OM
author_facet Muñoz, OM
Leal, X
Quitral, V
Cardemil-Oliva, Liliana Angélica
author_role author
author2 Leal, X
Quitral, V
Cardemil-Oliva, Liliana Angélica
author2_role author
author
author
description 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. Keywords Aloe vera; Gel powder; Polysaccharides; Antioxidant activity; Phytochemical analysis
publishDate 2015
dc.date.issued.es_CL.fl_str_mv 2015
dc.date.accessioned.none.fl_str_mv 2018-08-01T22:28:42Z
2022-07-07T15:06:06Z
dc.date.available.none.fl_str_mv 2018-08-01T22:28:42Z
2022-07-07T15:06:06Z
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identifier_str_mv 1130025
url https://hdl.handle.net/10533/219134
dc.language.iso.none.fl_str_mv eng
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spelling Cardemil-Oliva, Liliana AngélicaQuitral, VLeal, XMuñoz, OM201510.4172/2167-0412.1000199https://hdl.handle.net/10533/219134http://purl.org/coar/access_right/c_abf2Extraction, Characterization and Properties of the Gel of Aloe Vera (Aloe barbadensis Miller) Cultivated in ChileMuñoz, OMLeal, XQuitral, VCardemil-Oliva, Liliana Angélica2018-08-01T22:28:42Z2022-07-07T15:06:06Z2018-08-01T22:28:42Z2022-07-07T15:06:06Z2015This 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. Keywords Aloe vera; Gel powder; Polysaccharides; Antioxidant activity; Phytochemical analysis11300251130025virtual::45698-1https://hdl.handle.net/10533/219134enginstname: Conicytreponame: Repositorio Digital RI2.010.4172/2167-0412.1000199info:eu-repo/grantAgreement// 1130025info:eu-repo/semantics/dataset/hdl.handle.net/10533/93477https://www.omicsonline.org/open-access/extraction-characterization-and-properties-of-the-gel-of-aloe-vera-aloe-barbadensis-miller-cultivated-in-chile-2167-0412-1000199.php?aid=58685info:eu-repo/semantics/openAccessAttribution-NonCommercial-NoDerivs 3.0 Chilehttp://creativecommons.org/licenses/by-nc-nd/3.0/cl/Extraction, Characterization and Properties of the Gel of Aloe Vera (Aloe barbadensis Miller) Cultivated in ChileMedicinal & Aromatic PlantsArticuloinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttps://hdl.handle.net/10533/219134http://purl.org/coar/resource_type/c_2df8fbb1125bd861-4f53-42a2-a9e6-93f5753fd02bvirtual::45698-1125bd861-4f53-42a2-a9e6-93f5753fd02bvirtual::45698-1LICENSElicense.txttext/plain1779https://repositorio.anid.cl/bitstreams/927bed2f-eac7-4465-acdb-e3d1ba03f742/download593a6e7305c66c56041a9f9e15a649c1MD51CC-LICENSElicense_rdfapplication/octet-stream1232https://repositorio.anid.cl/bitstreams/35a9fc8a-4c76-4537-af76-c492e7b496ae/downloadf97bcfdf58f3e17b5cec231112dab5b1MD5210533/219134oai:repositorio.anid.cl:10533/2191342023-07-24 18:03:32.439http://creativecommons.org/licenses/by-nc-nd/3.0/cl/info:eu-repo/semantics/openAccesshttps://repositorio.anid.clRepositorio ANIDaletelier@anid.clTGljZW5jaWEgZGUgRGlzdHJpYnVjacOzbiBObyBFeGNsdXNpdmEKCkFsIGZpcm1hciB5IHByZXNlbnRhciBlc3RhIGxpY2VuY2lhICwgdXN0ZWQgKGVsIGF1dG9yKGVzKSBvIHRpdHVsYXIgZGUgZGVyZWNob3MgZGUgYXV0b3IpIGdhcmFudGl6YSBhIGxhIENvbWlzacOzbiBOYWNpb25hbCBkZSBJbnZlc3RpZ2FjacOzbiBDaWVudMOtdGljYSB5IFRlY25vbMOzZ2ljYSAoQ09OSUNZVCkgZWwgZGVyZWNobyBubyBleGNsdXNpdm8gZGUgcmVwcm9kdWNpciAsIHRyYWR1Y2lyIChjb21vIHNlIGRlZmluZSBtw6FzIGFiYWpvKSAsIHkvbyBkaXN0cmlidWlyIHN1IGRvY3VtZW50byAoaW5jbHV5ZW5kbyBlbCByZXN1bWVuKSBlbiB0b2RvIGVsIG11bmRvIGVuIGZvcm1hIGltcHJlc2EgeSBlbiBmb3JtYXRvIGVsZWN0csOzbmljbyB5IGVuIGN1YWxxdWllciBtZWRpbywgaW5jbHV5ZW5kbywgcGVybyBubyBsaW1pdGFkbyBhLCBhdWRpbyBvIHbDrWRlby4KClVzdGVkIGFjZXB0YSBxdWUgQ09OSUNZVCBwdWVkZSwgc2luIGFsdGVyYXIgc3UgY29udGVuaWRvLCBjb252ZXJ0aXJsbyBhIGN1YWxxdWllciBtZWRpbyBvIGZvcm1hdG8gcGFyYSBlbCBmaW4gZGUgbGEgY29uc2VydmFjacOzbi4KClRhbWJpw6luIGFjZXB0YSBxdWUgQ09OSUNZVCBwdWVkZSB0ZW5lciBtw6FzIGRlIHVuYSBjb3BpYSBkZSBlc3RlIGRvY3VtZW50byBwYXJhIGZpbmVzIGRlIHNlZ3VyaWRhZCwgY29waWFzIGRlIHNlZ3VyaWRhZCB5IGNvbnNlcnZhY2nDs24uCgpVc3RlZCBkZWNsYXJhIHF1ZSBlbCBkb2N1bWVudG8gZXMgdW4gdHJhYmFqbyBvcmlnaW5hbCwgeSBxdWUgdXN0ZWQgdGllbmUgZWwgZGVyZWNobyBkZSBvdG9yZ2FyIGxvcyBkZXJlY2hvcyBjb250ZW5pZG9zIGVuIGVzdGEgbGljZW5jaWEuIFRhbWJpw6luIGRlY2xhcmEgcXVlIHN1IHBldGljacOzbiBubywgYSBsbyBtZWpvciBkZSBzdSBjb25vY2ltaWVudG8sIGluZnJpbmdlIGxvcyBkZXJlY2hvcyBkZSBhdXRvciBkZSBuYWRpZS4KClNpIGVsIGRvY3VtZW50byBjb250aWVuZSBtYXRlcmlhbGVzIGRlIGxvcyBxdWUgbm8gdGllbmVuIGRlcmVjaG9zIGRlIGF1dG9yICwgdXN0ZWQgZGVjbGFyYSBxdWUgaGEgb2J0ZW5pZG8gZWwgcGVybWlzbyBzaW4gcmVzdHJpY2Npw7NuIGRlbCBwcm9waWV0YXJpbyBkZSBsb3MgZGVyZWNob3MgcmVxdWVyaWRvcyBwb3IgZXN0YSBsaWNlbmNpYSB5IHF1ZSBlc2UgbWF0ZXJpYWwgY3V5b3MgZGVyZWNob3Mgc29uIGRlIHRlcmNlcm9zIGVzdMOhIGNsYXJhbWVudGUgaWRlbnRpZmljYWRvIHkgcmVjb25vY2lkbyBlbiBlbCB0ZXh0byBvIGNvbnRlbmlkbyBkZWwgZG9jdW1lbnRvIGVudHJlZ2Fkby4KClNJIEVMIEVOVsONTyBTRSBCQVNBIEVOIEVMIFRSQUJBSk8gUVVFIEhBIFNJRE8gUEFUUk9OQURPIE8gQVBPWUFETyBQT1IgQUxHVU5BIElOU1RJVFVDScOTTiBRVUUgTk8gU0VBIENPTklDWVQsIFVTVEVEIEFDRVBUQSBRVUUgSEEgQ1VNUExJRE8gQSBDVUFMUVVJRVIgREVSRUNITyBERSBSRVZJU0nDk04gVSBPVFJBUyBPQkxJR0FDSU9ORVMgUkVRVUVSSURBUyBQT1IgRElDSE8gQ09OVFJBVE8gTyBBQ1VFUkRPLgoKQ09OSUNZVCBpZGVudGlmaWNhcsOhIGNsYXJhbWVudGUgc3Ugbm9tYnJlKGVzKSBjb21vIGVsIGF1dG9yKGVzKSBvIHByb3BpZXRhcmlvKHMpIGRlIGxhIHByZXNlbnRhY2nDs24gLCB5IG5vIGhhcsOhIG5pbmd1bmEgYWx0ZXJhY2nDs24sIGV4Y2VwdG8gc2Vnw7puIGxvIHBlcm1pdGlkbyBwb3IgbGEgbGljZW5jaWEsIHBhcmEgc3UgcHJlc2VudGFjacOzbi4K
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