Author: López Z, Núñez-Jinez G, Avalos-Navarro G, Rivera G, Salazar-Flores J, Ramírez JA, Knauth P.
food industries use supplements from Aloe vera as highly concentrated powders (starting products), 5?g/L for decolourized and spray-dried inner leaf powder, total phenol concentration of 68112??M gallate-eq, antioxidant capacity of 90123??M ascorbate-eq. for DPPH was similar to the fresh extract, Starting products, dissolved at 1x, Inner gel powder at CC50 = 15?g/L exhibited cytotoxic effects, that is, at concentrations even below the recommended for human consumption, the thick watery inner parenchyma, called Aloe fillet, and the thin chlorenchyma [3]; extruded Aloe fillet is called Aloe gel, contains many secondary metabolites such as complex polyphenols (e.g., tannins and flavonoids), lignins, saponins, anthraquinones, glycoproteins, polysaccharides, and enzymes and also smaller metabolites, like sterols, fatty acids, alcohols, vitamins, amino acids, and saccharides [3, 5, 6]. The Aloe gel consists of about 99% water; the residual dry mass is composed of approximately 35.5% crude fibres, 26.8% soluble saccharides, 23.6% ashes (minerals), 8.9% proteins, and 5.1% lipids, soluble saccharides are glucose; the nonstarch polysaccharides (apart from pectin, cellulose, and hemicellulose) consist mainly of mannose, glucose, and galactose, forming ?1,4-linked polymers of 3040?kDa, Aloe extracts as a supplement for functional food, International Aloe Science Council (IASC) established the industry standard for oral consumption to less than 10?ppm aloin, acemannan content of different 200x inner leaf gel powders ranged between 4 and 9%
