Qualitative and quantitative determination of antioxidant activity of Aloe vera gel powder extracts

Three distinct solvent solutions, including methanol, ethanol, and water, were used to screen for antioxidant activity and analyze the overall phenolic and flavonoid profiles of Aloe vera gel. The AlCl3 method was used to measure the flavonoid content of Aloe vera's three distinct plant extracts and the Folin-Ciocalteu method was used to evaluate the total phenolic content. The aloe gel powder aqueous extract showed the least amount of phenolic and flavonoid components. The findings indicated that the total phenolic content of ethanol and methanol extracts was significantly higher (p˂0.05) at 25.28±1.95 and 23.80±0.29 mg GAE/g, respectively than that of aqueous extracts (9.77±0.83 mg GAE/g). Additionally, the flavonoid content of ethanol extract was significantly higher (p˂0.05) at 28 mg QE/g, compared to methanol (18.56 mg QE/g) and aqueous extracts (12.44 mg QE/g). All extracts showed reduced antioxidant activity in comparison to ascorbic acid as standards, according to the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and FRAP assays used to measure In vitro antioxidant activity. It was found that all of the three extracts had flavonoids, tannins, and phenols. The antioxidant property of methanol extract was found to be 69.97% which was significantly higher (p˂ 0.05) than ethanolic extract (67.77%) and water extract (45.63%). The reducing power activity of the ethanolic extract was higher than that of the aqueous extract (IC50 = 249470.83 μg/ml & 249900.83 μg/ml) respectively at 1000 µg/ml. The presence of poly-phenols, tannins, and flavonoids are responsible for the three extracts' reducing power and DPPH free radical scavenging properties. It also implies that the solvent polarity is responsible for the various chemicals found in plants.