Joint water and salinity stresses increase the bioactive compounds of Aloe vera (Aloe barbadensis Miller) gel enhancing its related functional properties

González-Delgado, María Fernanda; Minjares-Fuentes, Rafael; Mota-Ituarte, María del S.; Pedroza‐Sandoval, Aurelio; Comas-Serra, Francesca; Quezada-Rivera, Jesús Josafath; Sáenz-Esqueda, Ángeles; Femenia, Antoni

doi:10.1016/j.agwat.2023.108374

Cited by 11 publications

(2 citation statements)

References 51 publications

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“…Comparing the results with those reported in the literature, it was found that they were in the order of those found by Guldas et al (2022), who in honey (Apis mellifera anatolica) quantified values for antiradical activity of 1950 ug trolox/g sample (ABTS method) and for phenolic compounds of 35 mg GAE/ 100 g. Likewise, in AV gel used for the production of energy drinks with passion fruit and panela, values of 57 mg GAE/100 mL have been reported (Nieto and Suarez, 2020). AV is considered an interesting product for the formulation of functional products, due to its contribution of bioactive compounds, vitamins, minerals, enzymes, simple/complex polysaccharides, phenolic compounds, organic acids (Hamman, 2008) and antioxidant properties (González-Delgado et al, 2023).…”

Section: Antioxidant Propertiesmentioning

confidence: 99%

Functional, rheological and sensory properties of a food from honey and aloe vera

Suarez-Ramos,

Vidal-Prado,

Morales-Hormiga

et al. 2023

Front. Sustain. Food Syst.

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The consumption of honey products has increased in recent years, largely due to the pandemic caused by SARS-CoV-2 (COVID-19). The objective of this work was to evaluate the functional, color, rheological and sensory properties of honey (H) and honey mixtures with aloe vera (AV). Among the functionality evaluated, the ability to stabilize DPPH (2,2-diphenyl-1-picrylhydrazyl) and ABTS (2,2′-Azino-bis(3-thylbenzothiazoline-6-sulfonic acid)) radicals was determined, as well as the reducing capacity and the content of phenolic compounds. Rheological behavior was analyzed by flow and oscillatory tests. Finally, product acceptance was analyzed by means of a sensory panel. The results showed that honey, AV and the mixtures presented antioxidant activity between 52.5 and 57 mg trolox/g sample, (DPPH method), between 1,666 and 1765 μg trolox/g sample (ABTS method), between 217 and 506 μg trolox/g sample (FRAP method) and between 62.5 and 164.6 mg GAE/100 g sample (phenolic compounds in gallic acid equivalents, GAE). The values obtained were in the order of those reported in the literature for these products. Rheological tests showed a pseudoplastic flow type in the honey and AV mixtures, and a Newtonian tendency for the honey. In addition, the oscillatory tests showed a dependence of the oscillation frequency on G’ and G.” It can be concluded that the mixtures of honey and AV maintain functionality in terms of antioxidant properties after processing and are also accepted by consumers in terms of taste, smell, color and texture.

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Section: Antioxidant Propertiesmentioning

confidence: 99%

Functional, rheological and sensory properties of a food from honey and aloe vera

Suarez-Ramos,

Vidal-Prado,

Morales-Hormiga

et al. 2023

Front. Sustain. Food Syst.

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“…Climate changes seen in recent years, such as rising temperatures, reduced precipitation, increased sunlight, and global warming, exacerbate the impact of salinity, particularly in semi-arid regions Seleiman et al, 2021;Lima et al, 2020a). Concurrently, the combination of limited water resources for use in agriculture and changing climate patterns has driven the increased use of saline water for irrigation (Lima et al, 2018;González-Delgado et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Aplicação foliar de prolina na mitigação do estrese salino nos índices fisiológicos de maracujazeiro-azedo

Santos,

Lima,

Lima

et al. 2023

Sem. Ci. Agr.

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A salinidade é um dos principais estresses abióticos que restringe o crescimento das plantas e causa perdas significativas no rendimento. Os efeitos do estresse salino são mais severos em regiões semiáridas, devido as condições climáticas e a ocorrência de fontes hídricas com teores elevados de sais. Neste contexto, a busca por estratégias que viabilizem o uso de águas salinas na irrigação é fundamental para garantir a necessidade de produção de alimentos. Assim, objetivou-se com este estudo avaliar os efeitos das aplicações foliar de concentrações de prolina nos índices fisiológicos de maracujazeiro-azedo irrigados com águas salinas na fase de formação de mudas. A pesquisa foi conduzida em casa de vegetação pertencente à Unidade Acadêmica de Engenharia Agrícola da Universidade Federal de Campina Grande, em Campina Grande – PB, utilizando-se o delineamento experimental inteiramente casualizado, em esquema fatorial 5 × 4, sendo cinco níveis de condutividade elétrica da água de irrigação CEa - (0,6; 1,2; 1,8; 2,4 e 3,0 dS m-1) e quatro concentrações de prolina (0, 5, 10 e 15 mM) com quatro repetições e cada parcela continha duas plantas, totalizando 160 unidades experimentais. A salinidade da água a partir de 0,6 dS m-1 reduziu o conteúdo relativo de água, trocas gasosas, e elevou o extravasamento de eletrólitos no limbo foliar das plantas de maracujazeiro-azedo. A irrigação com água de condutividade elétrica entre 1,3 e 1,8 dS m-1 estimulou a biossíntese de pigmentos fotossintéticos do maracujazeiro-azedo ‘BRS GA1’, aos 66 dias após a semeadura. A aplicação foliar de prolina nas concentrações variando de 4,5 e 6,5 mM aumentou a condutância estomática, a transpiração, a taxa de assimilação de CO2, a eficiência instantânea de carboxilação e os teores de clorofilas do maracujazeiro-azedo.

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Determination of compounds with laxative action in aloe latex and aloe vera‐based products—Chemometric classification of aloe vera plants (Aloe barbadensis Miller) under different conditions

Ioannou,

Christou,

Stavrou

et al. 2024

JSFA Reports

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BackroundThe bioactive compounds of latex in aloe vera are associated with several of its medicinal properties. Aloe emodin, aloins A and B, which are present in aloe latex, are known for their laxative action.ResultsThe developed HPLC method for the determination of compounds with purgative effect, was performed with a C18 column and the total analysis time was 22 minutes. Each leaf from the plants was studied separately for its content in aloins. It was observed that, in contrast with field‐cultivation plants, the concentrations of aloins in potted plants follow a specific pattern based on the position of the leaves. It was also observed that climatic and environmental conditions have a significant impact on the concentrations of aloins. Principal Component Analysis was performed to evaluate correlations among measurements. The model was able to separate the aloe plants based on their seasonal variation and growing conditions. Finally, it was observed that, in only two out of thirteen products, aloins were present, with the total content exceeding the maximum levels set by EU legislation.ConclusionThe present work provides useful information for the aloins variation among leaves in different positions and plants under various conditions.This article is protected by copyright. All rights reserved.

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Joint water and salinity stresses increase the bioactive compounds of Aloe vera (Aloe barbadensis Miller) gel enhancing its related functional properties

Cited by 11 publications

References 51 publications

Functional, rheological and sensory properties of a food from honey and aloe vera

Functional, rheological and sensory properties of a food from honey and aloe vera

Aplicação foliar de prolina na mitigação do estrese salino nos índices fisiológicos de maracujazeiro-azedo

Determination of compounds with laxative action in aloe latex and aloe vera‐based products—Chemometric classification of aloe vera plants (Aloe barbadensis Miller) under different conditions

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