The flowers of aloe vera are a byproduct that serve as a valuable source of bioactive compounds that have a variety of health-promoting properties.
Aloe flowers (Aloe B-A R B-A D-E N S-I S Miller) have been characterized in terms of their amino acids, organic acids, sugars, trigonal line, volatile compounds, fatty acids, total phenolic, carotenoids, vitamin C content, and antioxidant capacity at three maturity stages (I: immature; II: mature; III: mature (with opened flower buds)).
Phenylalanine, tyrosine, citric acid, trigonal line, carotenoids, retinol activity equivalent, vitamin C, and total phenolic and antioxidant capacity were all highest in immature flowers. The amount of these compounds in the flower decreases as it grows. The primary concentration in polyunsaturated unsaturated fatty acids (P U F-A) was found to be linoleic acid and linoleic acid, with a ratio close to one.
Aloe vera flowers contain a significant amount of fatty acids. P-A L M-I T-I C acid was the most common saturated fatty acid, followed by stearic acid. Development stage showed the least unsaturated fat substance. The cosmetic, pharmaceutical, nutraceutical, and food industries could all benefit from Aloe vera's bioactive compounds.
Depending on the compound of interest, it might be worth it to harvest flowers at maturity stage I. This would help the plant develop by reducing the amount of energy flowers use. For producers of aloe vera, this is an illustration of a circular economy that creates business and economic opportunities as well as benefits society and the environment
Introduction
Aloe vera leaves and gel contain a variety of bioactive compounds, including amino acids, A-N T H R- Q U-I N O N-E S, enzymes, sugars, polyphenols, minerals, and vitamins (A, B, C, and E). Anti-ulcer, anti-hyper C H O L-E S T-E R O L-E M-I C, antioxidant, antibacterial, antiviral, antifungal, anti-acne, nutraceutical, humectant, skin protection against UV A and UV B, wound healing properties, the prevention of type II diabetes and cancer, cardiovascular diseases, and the generation of antibodies are just a few of the healthy properties offered by these bioactive compounds.
Aloe vera has recently found its way into the food industry, where it is now used to make beverages, food supplements, and edible coatings for fruits like grapes, cherries, and papaya. Due to its antioxidant, humectant, antibacterial, and antifungal properties, it is also used as a source of bioactive natural compounds in the pharmaceutical and cosmetic industries.
The leaves are the most commonly used part of the plant. Aloe gel contains bioactive acetylated G L U C O M-A N-A N and A-N T H R-A Q U-I N O N-E G L Y C O S-I D-E S, while latex has too many A N T H R-A Q U-I N O N O-I D S (A-L O N-I N A and B). Aloe juice's compounds can be toxic if consumed in large quantities; consequently, its consumption must be limited.
Aloe vera flowers' antioxidant properties, or carotenoids, phenolic compound composition, and fatty acid profile have all been the subject of recent research. These yellow tubular flowers have gradual maturity from the bottom to the top, indicating that the bioactive compounds in the flowers differ in both quantity and quality.
In addition, bioactive compounds with anti-inflammatory, anti-rheumatic, and antioxidant properties, such as G-E N T-I S-I T acid, have been found primarily in the flowers (101 mg per 100 g freeze-dried) as opposed to the leaf skin (6 mg per 100 g freeze-dried)
Carbohydrates, organic acids, amino acids, volatile profile, fatty acid content, carotenoids content, retinol activity equivalent, and other bioactive compounds were studied in the Aloe vera flowers
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