Analyzing the Ingredients of Aloe Vera Gel and Extract

Greg Howard
8th July, 2024

Analyzing the Ingredients of Aloe Vera Gel and Extract

Image Source: Natural Science News, 2024

Key Findings

  • The study from the University of Dokuz Eylül explored Aloe vera's potential as a natural food preservative
  • Aloe vera gel and extract contain bioactive compounds that can prevent food spoilage and extend shelf life
  • These compounds showed strong antimicrobial and antifungal effects against common pathogens like Staphylococcus aureus and Escherichia coli
A recent study conducted by the University of Dokuz Eylül[1] explored the potential of Aloe vera (AV) as a food additive, focusing on its antimicrobial and antioxidant properties to prevent food spoilage and extend shelf life. This investigation utilized commercially available aloe vera gel (AVG) and aloe vera extract (AVE), analyzing their components through gas chromatography-mass spectrometry (GC-MS). Aloe vera has been historically revered for its health benefits, including wound healing, treating burns, and boosting the immune system[2]. The phytochemistry of Aloe vera gel reveals over 200 bioactive chemicals, including phenolic compounds and anthraquinone glycosides, which are known for their therapeutic properties[2][3]. This study aimed to harness these properties to improve food safety and quality. The GC-MS analysis identified various volatile components in both AVG and AVE. The gel form contained compounds such as levoglucosan, tridecanoic acid, and squalene, while the extract form included antifungal agents like nonanoic acid and eicosyl acetate. These components were tested for their antimicrobial and antifungal effects against pathogens like Staphylococcus aureus, Candida albicans, Aspergillus niger, and Escherichia coli, showing promising results. The antimicrobial properties of Aloe vera are attributed to its anthraquinone content, which has been shown to disrupt bacterial membranes[3]. This disruption can inhibit the growth of harmful microorganisms, aligning with earlier findings that anthraquinone-loaded liposomes exhibit strong antimicrobial activity[3]. Moreover, the antioxidant properties of Aloe vera can help in reducing oxidative stress, further contributing to food preservation. Food safety is a critical issue, with numerous pathogens and toxic substances threatening the food supply[4]. Traditional chemical preservatives can have adverse health effects, leading to a growing demand for natural alternatives. Aloe vera, with its bioactive compounds, offers an organic solution. However, it's essential to consider the safety and toxicological aspects of Aloe vera products, as some studies have reported potential toxic and carcinogenic activities[5]. Regulatory oversight is necessary to ensure the safe use of Aloe vera in food applications[2][5]. The study from the University of Dokuz Eylül highlights the potential of Aloe vera as a natural food preservative. Its antimicrobial and antifungal properties can prevent food spoilage and extend shelf life, meeting consumer demand for organic and natural products. This research builds on previous findings, demonstrating the versatility of Aloe vera in enhancing food safety and quality.

MedicineBiochemPlant Science


Main Study

1) GC/MS evaluation of the composition of the Aloe vera gel and extract.

Published 30th October, 2024 (future Journal edition)

Related Studies

2) Processing, food applications and safety of aloe vera products: a review.

3) Membrane-related effects underlying the biological activity of the anthraquinones emodin and barbaloin.

Journal: Biochemical pharmacology, Issue: Vol 68, Issue 3, Aug 2004

5) Aloe vera: A review of toxicity and adverse clinical effects.

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