Prospects of Aloe Vera juice in Supplementing Nutrition and Antioxidantal Properties

Abstract

The city of Lucknow and the territories around it were searched for fresh aloe vera leaves. In order to produce a consistent weight of leaves, the aloe vera leaves were first washed in distilled water, and then they were dried at a temperature of 50°C. After making aloe vera juice, measurements were taken to determine its total amount of protein, carbs, fat, vitamins, and minerals. Dry powder of aloe vera juice was prepared for the determination of Total Phenol Content (TPC), Total Flavonoid Content (TFC), saponins, and terpenoids. Following the passage of the powder through the Soxhlet apparatus in both methanol and ethanol as distinct solvents, the substance was put to further concentration with the use of a rotatory vacuum evaporator. Following this, a statistical extract using the paired t-test was carried out on the mean values of both the methanolic and ethanolic extracts at a significance threshold of 5%. "Total Phenol Content (g /100g), Total Flavonoid Content (g /100g), Saponin Content (g /100g) and Terpenoids content (g /100g) of extract of Aloe vera were respectively 2.39, 3.85, 1.10 and 2.62". Total Antioxidant Capacity (TOAC) was determined by using fresh aloe vera leaves, which were afterwards extracted in methanol that had a concentration of 99 percent on the dry mass. According to the findings of the study, aloe vera is an abundant source of both dietary nutrients and free radical fighting antioxidants.