Author: Diner Mori-Mestanza , Darwin Perez-Ruiz , Veronica Zuta-Chamoli ,Guillermo Idrogo-Vasquez , Armstrong Barnard Fernández Jeri , Lucas Dalvil Muñoz-Astecker , Robert Javier Cruzalegui Fernadez , Segundo Grimaldo Chavez Quintana
Beverage production, aloe vera, Jamaican sorrel, beneficial properties such as polyphenols, antioxidant activity, anthocyanins , biological activity of these compounds reduces cellular ageing, help to prevent and enhance the therapeutic effects, develop an aloe vera and Jamaican sorrel (Hibiscus sabdariffa) beverage, antioxidant activity by 2,2-Diphenyl-1-picrylhydrazyl free radical capture (DPPH) and total anthocyanins by differential pH. The best beverage formulation: 5% aloe vera and 0.9% Jamaica, had a total phenol content of 714.86 mgAGE / 100ml, antioxidant activity 1858.56 mg Trolox/100ml, total anthocyanins 5587.99 mg C-3GE / 100ml, “Brix 7.5, pH 3.8 and acidity 0.38%, beverage contain high potential amounts of natural active compounds, beneficial for human health due to their antioxidant and nutritional properties, Healthy beverages are considered functional drinks, protect human body cells from free radicals, aloe beverages enhance therapeutic effects, aloin content of aloe vera products in European countries is 0.1 ppm in food and beverages, the International Aloe vera Science Council (IASC) recommends concentration of 0.5% Aloe vera solids solution for consumption, nutritional approach, content of the formulated beverages,
