Phytochemical Analysis and Antibacterial Activity of Aloe Vera Leaf Extracts Across Different Leaf Ages

The increasing reliance on plant-based healthcare products, including herbal medicines and dietary supplements, emphasizes the global significance of traditional remedies. Aloe Vera with 400 reported species, has been widely used herbal remedy for health practices worldwide. Despite its extensive historical use and therapeutic reputation, recent studies have raised concerns about potential adverse effects, challenging the notion of Aloe Vera as a universally safe functional food material. This study aimed to analyze the phytochemical composition of whole leaf extracts at various maturation stages of Aloe Vera and assess their antibacterial effect against <i>Staphylococcus aureus</i>. The qualitative phytochemical analysis revealed a concentration gradient, with older leaves exhibiting higher concentrations compared to medium and young leaves, suggesting a dynamic maturation-related variation. The antibacterial assay demonstrated age-dependent inhibitory activities, with older leaves displaying the highest, medium leaves following, and young leaves exhibiting the least inhibition. A consistent minimum inhibitory concentration of 12.5 mg/ml was observed across all leaf ages. These findings stress the need for cautious Aloe Vera consumption, especially in rural communities where whole-leaf extraction is prevalent, as recent studies have reported adverse effects and potential health risks associated with certain compounds. Safer alternatives, and regulating consumption practices are recommended, emphasizing sustainable practices to maximize plant benefits and minimize waste.