• Journal of Food & Nutritional Sciences
Research Article

Determination of Antioxidant Potential of Selected Parts of Aloe Vera Plant

Journal of Food & Nutritional Sciences [2022; 4(1): 50-67]
Received: 02 April 2022, Accepted: 16 April 2022, Published: 21 April 2022

Over 360 species of Aloe are known among this Aloe barbadensis. MILLER is most used species. Aloe Vera juice is extracted from Aloe barbendesis having antioxidant properties that may provide several health benefits. Consumers are interested and willing to look at natural alternatives for health benefits. Objective of this study was to determine the antioxidant potential of Aloe vera (whole leaf, leaf skin and leaf gel) and to develop a product using Aloe vera juice.  Aloe Jello was prepared using Aloe Vera juice, unflavored gelatin, Stevia (as a sweetener) and small pieces of Aloe Vera. A 5-point Hedonic scale sensory test was conducted in the sensory laboratory with 30 untrained panelists. The shelf-life experiments were conducted for attributes including pH, color and water activity.  Sensory test was conducted for the product acceptability in which the overall acceptability was scored 4 or better by 50% of the panelists. The appearance of the product was liked (score 4 or better) by most (74%) of the panelists. The pH of Aloe Jello was 3.35 and the water activity (Aw) was 0.96. The L*, a*, b* color values of the product were 33.98, 1.53, and 15.57, respectively. Results suggest that Aloe Vera may have potential for use in food products and nutraceuticals to promote its consumption for the associated health benefits.

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