Aloe vera Flowers, a by product with great potential and wide application, depending on maturity stage
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AuthorMartínez Sánchez, Ascensión; López Cañavate, María Elena; Guirao Martínez, Josefa; Roca Hernández, María José; Aguayo Giménez, Encarnación Pilar
Knowledge AreaTecnología de los Alimentos
SponsorsThis research was funded by the Fondo Europeo de Desarrollo Regional/Ministerio de Ciencia e Innovación-Agencia Estatal de Investigación (FEDER/MICINN-AEI), project RTI2018-099139-B-C21.
Bibliographic CitationMartínez-Sánchez, A.; López-Cañavate, M.E.; Guirao-Martínez, J.; Roca, M.J.; Aguayo, E. Aloe vera Flowers, a Byproduct with Great Potential and Wide Application, Depending on Maturity Stage. Foods 2020, 9, 1542. https://doi.org/10.3390/foods9111542
Flowers of Aloe vera are a byproduct providing a valuable source of bioactive compounds with different functions for health benefits. The characterization in amino acids, organic acids, sugars, trigonelline, volatiles compounds, fatty acids, total phenolic, carotenoids, vitamin C content, and antioxidant capacity of Aloe flowers (Aloe barbadensis Miller) has been studied at three maturity stages (I: immature; II: mature; III: mature, with flowers buds opened). Immature flowers presented the highest content in phenyl alanine, tyrosine, citric acid, trigonelline, carotenoids, retinol activity equivalent, vitamin C, and total phenolic and antioxidant capacity. As the flower develops, the content of these compounds decreases Aloe vera flowers presented an important content in fatty acids, and the principal concentration was identified in polyunsaturated unsaturated fatty acids (PUFAs) as α-linolenic acid, and linoleic acid, with a ratio close to one. The main saturated fatty acid was palmitic ...
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