Stability of the main Aloe fractions and Aloe-based commercial products under different conditions

Luigi Lucini, Marco Pellizzoni, Gian Pietro Molinari

Risultato della ricerca: Contributo in rivistaArticolo in rivistapeer review

8 Citazioni (Scopus)

Abstract

Aloe-based household preparations and commercial products are used worldwide as a source of nutraceutical compounds, among which anthraquinones and acemannan are the most known. However, it is reported that improper storage conditions could lead to significant degradation processes, resulting in a low content of active substances. The aim of this work was to study the stability of aloin and â-polysaccharides in aloe-based products during storage, as a function of temperature and chemical agents added. Generally, aloin degradation in whole leaf homogenate was fast, and neither ascorbate nor the antimicrobial agents could increase stability; a lower temperature slightly improved stability, (DT50 up to 26 days at +4°C). Regarding the stability of â-polysaccharides, a strong influence of the storage temperature was observed, while antimicrobial agents did not show significant reduction of degradation. For both compounds, household and commercial products were significantly more stable.
Lingua originaleEnglish
pagine (da-a)288-296
Numero di pagine9
RivistaAgrochimica
VolumeLV
Stato di pubblicazionePubblicato - 2011

Keywords

  • DT50
  • anthraquinones
  • mannans

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