Antioxidant and Cytotoxicological Effects of Aloe vera Food Supplements

Abstract

Currently, food industries use supplements from Aloe vera as highly concentrated powders (starting products), which are added to the final product at a concentration of 1x, meaning 10 g/L for decolourized and spray-dried whole leaf powder (WLP) or 5 g/L for decolourized and spray-dried inner leaf powder (ILG) and also for nondecolourized and belt-dried inner leaf powder (ILF). Flavonoids, tannins, or saponins could not be detected for any starting product at this concentration and their total phenol concentration of 68-112 mu M gallate-eq. was much lower than in fresh extract; however, their antioxidant capacity of 90-123 mu M ascorbate-eq. for DPPH was similar to the fresh extract. Starting products, dissolved at 1x, had an aloin concentration of 0.04 to 0.07 ppm, a concentration much lower than the industry standard of 10 ppm for foodstuff. While decolourized starting products (i.e., treated with activated carbon) exhibited low cytotoxicity on HeLa cells (CC50 = 15 g/L ILG or 50 g/L WLP), ILF at CC50 = 1-5 g/L exhibited cytotoxic effects, that is, at concentrations even below the recommended for human consumption. Probable causes for the cytotoxicity of ILF are the exposure to high temperatures (70-85 degrees C) combined with a high fibre content.