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Temperature and pH Stability of Anthraquinones from Native Aloe vera Gel, Spray-Dried and Freeze-Dried Aloe vera Powders during Storage
The present study explored the stability of extracted anthraquinones (aloin, aloe-emodin and rhein) from whole-leaf Aloe vera gel (WLAG), its freeze-dried powder (FDP) and spray-dried powder (SDP) under varying pH and temperature conditions during storage. Each anthraquinone behaved differently unde...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180388/ https://www.ncbi.nlm.nih.gov/pubmed/35681363 http://dx.doi.org/10.3390/foods11111613 |
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author | Sadiq, Uzma Gill, Harsharn Chandrapala, Jayani |
author_facet | Sadiq, Uzma Gill, Harsharn Chandrapala, Jayani |
author_sort | Sadiq, Uzma |
collection | PubMed |
description | The present study explored the stability of extracted anthraquinones (aloin, aloe-emodin and rhein) from whole-leaf Aloe vera gel (WLAG), its freeze-dried powder (FDP) and spray-dried powder (SDP) under varying pH and temperature conditions during storage. Each anthraquinone behaved differently under different processing parameters. The amount of anthraquinones present in the gel was higher than in FDP and SDP. The aloin contents decreased by more than 50% at 50 °C and 70 °C, while at 25 °C and 4 °C, the decrease was moderate. A substantial reduction in aloin concentration was noticed at pH 6.7, whereas it remained unaffected at pH 3.5. The temperature and pH had no significant effect on the stability of aloe-emodin. Interestingly, a small quantity of rhein was detected during storage due to the oxidative degradation of aloin into aloe-emodin and rhein. These findings can provide significant insight into retaining anthraquinones during processing while developing functional foods and nutraceuticals to obtain maximum health benefits. |
format | Online Article Text |
id | pubmed-9180388 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-91803882022-06-10 Temperature and pH Stability of Anthraquinones from Native Aloe vera Gel, Spray-Dried and Freeze-Dried Aloe vera Powders during Storage Sadiq, Uzma Gill, Harsharn Chandrapala, Jayani Foods Article The present study explored the stability of extracted anthraquinones (aloin, aloe-emodin and rhein) from whole-leaf Aloe vera gel (WLAG), its freeze-dried powder (FDP) and spray-dried powder (SDP) under varying pH and temperature conditions during storage. Each anthraquinone behaved differently under different processing parameters. The amount of anthraquinones present in the gel was higher than in FDP and SDP. The aloin contents decreased by more than 50% at 50 °C and 70 °C, while at 25 °C and 4 °C, the decrease was moderate. A substantial reduction in aloin concentration was noticed at pH 6.7, whereas it remained unaffected at pH 3.5. The temperature and pH had no significant effect on the stability of aloe-emodin. Interestingly, a small quantity of rhein was detected during storage due to the oxidative degradation of aloin into aloe-emodin and rhein. These findings can provide significant insight into retaining anthraquinones during processing while developing functional foods and nutraceuticals to obtain maximum health benefits. MDPI 2022-05-30 /pmc/articles/PMC9180388/ /pubmed/35681363 http://dx.doi.org/10.3390/foods11111613 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Sadiq, Uzma Gill, Harsharn Chandrapala, Jayani Temperature and pH Stability of Anthraquinones from Native Aloe vera Gel, Spray-Dried and Freeze-Dried Aloe vera Powders during Storage |
title | Temperature and pH Stability of Anthraquinones from Native Aloe vera Gel, Spray-Dried and Freeze-Dried Aloe vera Powders during Storage |
title_full | Temperature and pH Stability of Anthraquinones from Native Aloe vera Gel, Spray-Dried and Freeze-Dried Aloe vera Powders during Storage |
title_fullStr | Temperature and pH Stability of Anthraquinones from Native Aloe vera Gel, Spray-Dried and Freeze-Dried Aloe vera Powders during Storage |
title_full_unstemmed | Temperature and pH Stability of Anthraquinones from Native Aloe vera Gel, Spray-Dried and Freeze-Dried Aloe vera Powders during Storage |
title_short | Temperature and pH Stability of Anthraquinones from Native Aloe vera Gel, Spray-Dried and Freeze-Dried Aloe vera Powders during Storage |
title_sort | temperature and ph stability of anthraquinones from native aloe vera gel, spray-dried and freeze-dried aloe vera powders during storage |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9180388/ https://www.ncbi.nlm.nih.gov/pubmed/35681363 http://dx.doi.org/10.3390/foods11111613 |
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