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http://dx.doi.org/10.9721/KJFST.2012.44.5.643

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

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)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.5, 2012 , pp. 643-647 More about this Journal
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
Aloe vera; antioxidant activity; phenolic compounds;
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