TY - JOUR
T1 - Antioxidant and cytotoxicological effects of Aloe vera food supplements
AU - López, Zaira
AU - Núñez-Jinez, Gabriela
AU - Avalos-Navarro, Guadalupe
AU - Rivera, Gildardo
AU - Salazar-Flores, Joel
AU - Ramírez, José A.
AU - Ayil-Gutiérrez, Benjamín A.
AU - Knauth, Peter
N1 - Publisher Copyright:
© 2017 Zaira López et al.
PY - 2017
Y1 - 2017
N2 - Currently, food industries use supplements from Aloe vera as highly concentrated powders (starting products), which are added to the final product at a concentration of 1x, meaning 10 g/L for decolourized and spray-dried whole leaf powder (WLP) or 5 g/L for decolourized and spray-dried inner leaf powder (ILG) and also for nondecolourized and belt-dried inner leaf powder (ILF). Flavonoids, tannins, or saponins could not be detected for any starting product at this concentration and their total phenol concentration of 68-112 µM gallate-eq. was much lower than in fresh extract; however, their antioxidant capacity of 90-123 µM ascorbate-eq. for DPPH was similar to the fresh extract. Starting products, dissolved at 1x, had an aloin concentration of 0.04 to 0.07 ppm, a concentration much lower than the industry standard of 10 ppm for foodstuff. While decolourized starting products (i.e., treated with activated carbon) exhibited low cytotoxicity on HeLa cells (CC50 = 15 g/L ILG or 50 g/L WLP), ILF at CC50 = 1-5 g/L exhibited cytotoxic effects, that is, at concentrations even below the recommended for human consumption. Probable causes for the cytotoxicity of ILF are the exposure to high temperatures (70-85°C) combined with a high fibre content.
AB - Currently, food industries use supplements from Aloe vera as highly concentrated powders (starting products), which are added to the final product at a concentration of 1x, meaning 10 g/L for decolourized and spray-dried whole leaf powder (WLP) or 5 g/L for decolourized and spray-dried inner leaf powder (ILG) and also for nondecolourized and belt-dried inner leaf powder (ILF). Flavonoids, tannins, or saponins could not be detected for any starting product at this concentration and their total phenol concentration of 68-112 µM gallate-eq. was much lower than in fresh extract; however, their antioxidant capacity of 90-123 µM ascorbate-eq. for DPPH was similar to the fresh extract. Starting products, dissolved at 1x, had an aloin concentration of 0.04 to 0.07 ppm, a concentration much lower than the industry standard of 10 ppm for foodstuff. While decolourized starting products (i.e., treated with activated carbon) exhibited low cytotoxicity on HeLa cells (CC50 = 15 g/L ILG or 50 g/L WLP), ILF at CC50 = 1-5 g/L exhibited cytotoxic effects, that is, at concentrations even below the recommended for human consumption. Probable causes for the cytotoxicity of ILF are the exposure to high temperatures (70-85°C) combined with a high fibre content.
UR - http://www.scopus.com/inward/record.url?scp=85016003395&partnerID=8YFLogxK
U2 - 10.1155/2017/7636237
DO - 10.1155/2017/7636237
M3 - Artículo
SN - 0146-9428
VL - 2017
JO - Journal of Food Quality
JF - Journal of Food Quality
M1 - 7636237
ER -