Compositional Features and Bioactive Properties of <i>Aloe vera</i> Leaf (Fillet, Mucilage, and Rind) and Flower
Mikel Añibarro-Ortega,
José Pinela,
Lillian Barros,
Ana Ćirić,
Soraia P. Silva,
Elisabete Coelho,
Andrei Mocan,
Ricardo C. Calhelha,
Marina Soković,
Manuel A. Coimbra,
Isabel C. F. R. Ferreira
Affiliations
Mikel Añibarro-Ortega
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
José Pinela
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Lillian Barros
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Ana Ćirić
Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
Soraia P. Silva
QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Elisabete Coelho
QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Andrei Mocan
Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania
Ricardo C. Calhelha
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
Marina Soković
Department of Plant Physiology, Institute for Biological Research “Siniša Stanković”, University of Belgrade, Bulevar Despota Stefana 142, 11000 Belgrade, Serbia
Manuel A. Coimbra
QOPNA & LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
Isabel C. F. R. Ferreira
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
This work aimed to characterize compositional and bioactive features of Aloe vera leaf (fillet, mucilage, and rind) and flower. The edible fillet was analysed for its nutritional value, and all samples were studied for phenolic composition and antioxidant, anti-inflammatory, antimicrobial, tyrosinase inhibition, and cytotoxic activities. Dietary fibre (mainly mannan) and available carbohydrates (mainly free glucose and fructose) were abundant macronutrients in fillet, which also contained high amounts of malic acid (5.75 g/100 g dw) and α-tocopherol (4.8 mg/100 g dw). The leaf samples presented similar phenolic profiles, with predominance of chromones and anthrones, and the highest contents were found in mucilage (131 mg/g) and rind (105 mg/g) extracts, which also revealed interesting antioxidant properties. On the other hand, the flower extract was rich in apigenin glycoside derivatives (4.48 mg/g), effective against Pseudomonas aeruginosa (MIC = 0.025 mg/mL and MBC = 0.05 mg/mL) and capable of inhibiting the tyrosinase activity (IC50 = 4.85 mg/mL). The fillet, rind, and flower extracts also showed a powerful antifungal activity against Aspergillus flavus, A. niger, Penicillium funiculosum, and Candida albicans, higher than that of ketoconazole. Thus, the studied Aloe vera samples displayed high potential to be exploited by the food or cosmetic industries, among others.