Food uses:
The
food and beverage market is a promising arena for Aloe vera. It has been used
as a resource of functional food such as yogurt or for the preparation of
health drinks, including tea 2, 8, 31. It is well known, that botanical
products are widely used as nutritional supplement for promotion of health or
prevention of diseases. According to Serrano et al. 33 Aloe vera gel can be used
as an edible coating to prolong the quality and safety of fresh products. Table
grapes coated with Aloe gel significantly delayed the loss of functional
compounds such as total phenolic and ascorbic acid. Indeed, Aloe vera inhibits
the growth of microorganisms responsible for foodborne illness in humans or
animals as well as food spoilage 8, 9.Aloe vera does not appear to affect food
taste or appearance, so it seems to be promise as a safe, natural and
environmentally-friendly alternative solution to conventional synthetic
preservatives 33. FDA, in the United States has approved the internal use of
gel as a “dietary supplement”. In the European Commission (EC) according to
Annex I of Regulation No 1831/2003 Aloe vera can be used by the feed industries
as sensory additive functional group “flavoring compounds”, to increase smell
or palatability of
feedings
stuff 30, 31.
Nutritional
and Phytochemical Screening of Aloe barbadensis
Nutritional property analyses: Proximate
analysis of aloe barbadensis powder:
Proximate analysis is a system of analysis of
nutrients also termed “conventional analysis”, in which the gross components
rather than the individual nutrients amino acids, fatty acids, monosaccharides
e.t.c. are determined (Onyeike and Osuji, 2003). The following are constituent
parameter: moisture, ash, crude protein, fat, crude fibre and carbohydrate.
All of these were carried out using the
Method of analyses described by Onyeike and Osuji (2003). Mineral analyses: The
atomic Absorption spectrophotometer (AAS) was used for the analyses of the
following metals: Mg, Zn, Fe, Mn, Cu, Pb and P while the Flame Photometer was
used in the analyses of K & Na.
Using AAS, a known amount of the sample was
placed in a dish and heated with burnsen burner in a fume cupboard until there
was no smoke emitted. This was transferred to the dessicator in other for it to
cool after which 0.1m HCl solution was added to the ash. The resulting solution
was filtered and diluted. Suitable salts of the metals in questions were used
to make their standards, lamps were fixed and the analyses was done. Using the
flame photometer, the Diluents of sample was aspirated into the jenway Digital
flame photometer using the filter corresponding to each mineral element. All of
these were carried out using the method of analyses described by Oshodi (1992).
Phytochemical analyses: Phytochemical analyses includes the Phenol
determination, determination of Saponin, determination of Alkaloids and
Flavonoids determination. All of these were determined based on
methods of analyses described by AOAC (1990).
Assessment of allelopathic properties of Aloe ferox Mill. on turnip, beetroot
and carrot
Uses and Cultural
aspects
The
bitter aloe is most famous for its medicinal qualities. In parts of South
Africa, the bitter yellow juice found just below the skin has been harvested as
a renewable resource for two hundred years. The hard, black, resinous product
is known as Cape aloes or aloe lump and is used mainly for its laxative
properties but is also taken for arthritis."Schwedenbitters" which is
found in many pharmacies contains bitter aloe. The gel-like flesh from the
inside of the leaves is used in cosmetic products and is reported to have wound
healing properties. Interestingly Aloe ferox, along with Aloe
broomii, is depicted in a rock painting which was painted over 250 years
ago.
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