Aloe vera Flowers, a Byproduct with Great Potential and Wide Application, Depending on Maturity Stage

Abstract

Flowers of Aloe vera are a byproduct providing a valuable source of bioactive compounds with different functions for health benefits. The characterization in amino acids, organic acids, sugars, trigonelline, volatiles compounds, fatty acids, total phenolic, carotenoids, vitamin C content, and antioxidant capacity of Aloe flowers (Aloe barbadensis Miller) has been studied at three maturity stages (I: immature; II: mature; III: mature, with flowers buds opened). Immature flowers presented the highest content in phenyl alanine, tyrosine, citric acid, trigonelline, carotenoids, retinol activity equivalent, vitamin C, and total phenolic and antioxidant capacity. As the flower develops, the content of these compounds decreases. Aloe vera flowers presented an important content in fatty acids, and the principal concentration was identified in polyunsaturated unsaturated fatty acids (PUFAs) as α-linolenic acid, and linoleic acid, with a ratio close to one. The main saturated fatty acid was palmitic acid, followed by stearic acid. Maturity stage III showed the lowest fatty acid content. The bioactive compounds found in Aloe vera flowers have potential applications in the cosmetic, pharmaceutical, nutraceutical, and food industries. Depending on the compound of interest, it could be worthwhile harvesting flowers at maturity stage I, thereby reducing the energy consumption of flowers from the plant and thus favoring plant development. This is an example of a circular economy for Aloe vera producers, generating economic and business opportunities and thus providing environmental and social benefits.

The Role of the Start-Up Aid for Young Farmers in the Adoption of Innovative Agricultural Activities: The Case of Aloe Vera

“…These compounds are linked to wound healing properties, skin protection against UV-A and UV-B and prevention of type II diabetes and cancer, to name but a few benefits [47][48][49][50][51][52][53]. For the above reasons, the use of aloe vera gel in food, pharmaceutical and cosmetic industries has been expanded [54]. Moreover, there are many recently published studies regarding the potential usage of aloe vera gel in fruits and vegetables edible coatings, as a way to increase postharvest life or shelf life (e.g., [55][56][57][58]).…”

Investigation of Aloe Vera Barbadensis Miller Leaf Extract Effects On Glutamate and Glyphosate Induced Toxicity: In Vitro Study

“…Recent studies have shown that the application of glutamate to cortical and hippocampal axon terminals triggered exocytotic process, which appeared to be, at least partially, mediated by the efflux of Ca 2+ ions from internal stores (Tarasenko et al, 2012). In light of the latest findings showing a close relationship between spontaneous transmitter release, Ca 2+ efflux from internal stores and reactive oxygen species (ROS) generation (Martinez-Sanchez et al, 2020). The TAS and TOC tests were showed AVB 200 and 400 µgr/mL increased antioxidant activity while decreased oxidant status.…”

The Compositional Aspects of Edible Flowers as an Emerging Horticultural Product

“…For example, the bright color presented by the petals of fresh pumpkin flowers was justified by the presence of high amounts of carotenoids [76]. In addition, the maturity status of Aloe vera flowers was studied by Martínez-Sánchez et al [128] who verified higher contents of carotenoids (α-carotene, β-carotene, β-cryptoxanthin, zeaxanthin, and lycopene) in the younger flowers. A study with Mexican cacti edible flowers, reported the presence of red carotenoids (capsanthin and capsorubin) as the most expressive compounds in the flowers of Opuntia oligacantha (0.16 mg/g dw) and Echinocereus cinerascens (0.24 mg/g dw), while the yellow carotenoids (β-carotene, β-cryptoxanthin, and zeaxanthin) were detected only in the flowers of Opuntia matudae (0.02 mg/g dw) [54].…”