Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지
DOI QR코드

DOI QR Code

Antioxidant capacities of Aloe vera (Aloe vera Linne) from Jeju Island, Korea

제주산 알로에 베라(Aloe vera Linne)의 항산화 효과

  • Seol, Nam Gyu (Department of Food Science and Biotechnology, Sungkyunkwan University) ;
  • Jang, Eun Yeong (Department of Food Science and Biotechnology, Sungkyunkwan University) ;
  • Sung, Jang Hoon (KJM Aloe R&BD Center KIM JEONG MOON ALOE CO., LTD.) ;
  • Moon, Gi Won (KJM Aloe R&BD Center KIM JEONG MOON ALOE CO., LTD.) ;
  • Lee, JaeHwan (Department of Food Science and Biotechnology, Sungkyunkwan University)
  • 설남규 (성균관대학교 식품생명공학과) ;
  • 장은영 (성균관대학교 식품생명공학과) ;
  • 성장훈 ((주)김정문 알로에 생명과학연구소) ;
  • 문기원 ((주)김정문 알로에 생명과학연구소) ;
  • 이재환 (성균관대학교 식품생명공학과)
  • Received : 2012.06.23
  • Accepted : 2012.07.29
  • Published : 2012.10.31
Download PDF
⟨ Previous Next ⟩

Abstract

The antioxidant capacity of aloe vera gel (AG), aloe vera exudates (AE), and a low molecular filtrate of aloe vera gel (ALMF) prepared from aloe vera grown on Jeju Island, Korea was evaluated using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid (ABTS), and oxygen radical absorbance capacity (ORAC) assays, and total phenolic content (TPC), and total flavonoid content (TFC) were determined. The phenolic compounds in aloe samples were analyzed. Antioxidant capacities in oil-in-water emulsions following riboflavin photosensitization were analyzed using lipid hydroperoxide. AE had significantly higher antioxidant capacity than that of the other samples based on the DPPH, ABTS, and ORAC assays (p<0.05). Lipid hydroperoxide values of 5 mg/mL for AG, AE, and ALMF were 521.78, 272.32, and 699.89 mmol/kg oil, respectively, whereas that of samples without aloe vera was 893.07 mmol/kg oil over 48 h. AE had higher TPC and TFC values. Aloesin and aloin were found in AE, whereas those compounds were only found in trace amounts in AG and ALMF.

Keywords

References

  1. Ahlawat KS, Khatkar BS. Processing, food applications, and safety of aloe vera products: A review. J. Food Sci. Technol. 48: 525-533 (2011) https://doi.org/10.1007/s13197-011-0229-z
  2. Hamman JH. Composition and applications of aloe vera leaf gel. Molecules 13: 1599-1616 (2008) https://doi.org/10.3390/molecules13081599
  3. Rebecca W, Kayser O, Hagels H, Zessin KH, Madundo M, Gamba N. The phytochemical profile and identification of main phenolic compounds from the leaf exudate of Aloe secundiflora by high-performance liquid chromatography-mass spectroscopy. J. Chromatogr. A 14: 83-86 (2003)
  4. Lee JH, Renita M, Pioritto RJ, Martin SKSt, Schwartz SJ, Vodovotz Y. Isoflavone characterization and antioxidant activity of Ohio soybeans. J. Agr. Food Chem. 52: 2647-2651 (2004) https://doi.org/10.1021/jf035426m
  5. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice- Evans C. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Bio. Med. 26: 1231- 1237 (1999) https://doi.org/10.1016/S0891-5849(98)00315-3
  6. Kim TS, Decker EA, Lee JH. Antioxidant capacities of á-tocopherol, trolox, ascorbic acid, and ascorbyl palmitate in riboflavin photosensitized oil-in-water emulsions. Food Chem. 133: 68-75 (2012) https://doi.org/10.1016/j.foodchem.2011.12.069
  7. Vega-Galvez A, Uribe E, Perez M, Tabilo-Munizaga G, Vergara J, Garcia-Segovia P, Lara E, Scala KD. Effect of high hydrostatic pressure pretreatment on drying kinetics, antioxidant activity, firmness and microstructure of aloe vera (Aloe barbadensis Miller) gel. LWT-Food Sci. Technol. 44: 384-391 (2011) https://doi.org/10.1016/j.lwt.2010.08.004
  8. Labuza TP. Kinetics of lipid oxidation in foods. Crit. Rev. Food Technol. 2: 335-405 (1971)
  9. Lee YA, Kim HY, Cho EJ. Comparison of methanol extracts from vegetables on antioxidative effect under in vitro and cell system. J. Korean Soc. Food Sci. Nutr. 34: 1151-1156 (2005) https://doi.org/10.3746/jkfn.2005.34.8.1151
  10. Prior RL, Hoang H, Gu L, Wu X, Bacchiocca M, Howard L, Hampsch-Woodill M, Huang D, Ou B, Jacob R. Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORAC) of plasma and other biological and food samples. J. Agr. Food Chem. 51: 3273-3279 (2003) https://doi.org/10.1021/jf0262256
  11. Prior RL, Wu X, Schaich K. Standardized method for the determination of antioxidant capacity and phenolics in foods and dietary supplements. J. Agr. Food Chem. 53: 4290-4302 (2005) https://doi.org/10.1021/jf0502698
  12. Zheng W, Wang SY. Antioxidant activity and phenolic compounds in selected herbs. J. Agr. Food Chem. 49: 5165-5170 (2001) https://doi.org/10.1021/jf010697n
  13. Chaiyasit W, McClements DJ, Decker EA. The relationship between the physicochemical properties of antioxidants and their ability to inhibit lipid oxidation in bulk oil and oil-in-water emulsions. J. Agr. Food Chem. 53: 4982-4988 (2005) https://doi.org/10.1021/jf0501239
  14. McClements DJ, Decker EA. Lipid oxidation in oil-in-water emulsions: impact of molecular environment on chemical reactions in heterogeneous food systems. J. Food Sci. 65: 1270-1282 (2000) https://doi.org/10.1111/j.1365-2621.2000.tb10596.x
  15. Bozzi A, Perrin C, Austin S, Arce F. Quality and authenticity of commercial aloe vera gel powders. Food Chem. 103: 22-30 (2007) https://doi.org/10.1016/j.foodchem.2006.05.061
  16. Bouyer E, Mekhloufi G, Rosilio V, Grossiord JL, Agnely F. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: Alternatives to synthetic surfactants in the pharmaceutical field? Int. J. Pharm. 436: 359-378 (2012) https://doi.org/10.1016/j.ijpharm.2012.06.052

Cited by

  1. Quality Characteristics of Cookies with Aloe vera L. Powder vol.27, pp.4, 2014, https://doi.org/10.9799/ksfan.2014.27.4.588
  2. Optimization of Manufacturing Wet Noodle Added with Aloe vera Powder vol.32, pp.6, 2016, https://doi.org/10.9724/kfcs.2016.32.6.704
  3. The Effect of Antioxidant and Antimicrobial Activity on the Extracted Its Material and Aloe vera L. Callus Culture by the Natural Fruit Juice vol.28, pp.6, 2013, https://doi.org/10.7841/ksbbj.2013.28.6.408