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

Aloe-based household preparations and commercial products are used\r\nworldwide as a source of nutraceutical compounds, among which anthraquinones and\r\nacemannan are the most known. However, it is reported that improper storage conditions\r\ncould lead to significant degradation processes, resulting in a low content of active substances.\r\nThe aim of this work was to study the stability of aloin and â-polysaccharides\r\nin aloe-based products during storage, as a function of temperature and chemical agents\r\nadded.\r\nGenerally, aloin degradation in whole leaf homogenate was fast, and neither\r\nascorbate nor the antimicrobial agents could increase stability; a lower temperature\r\nslightly improved stability, (DT50 up to 26 days at +4°C). Regarding the stability of\r\nâ-polysaccharides, a strong influence of the storage temperature was observed, while\r\nantimicrobial agents did not show significant reduction of degradation. For both compounds,\r\nhousehold and commercial products were significantly more stable.