Assessing antioxidant activity in aloe vera gel powder: A comparative study of drying methods

This study examines the influence of different drying methods on the phenolic content and antioxidant activity of aloe vera gel powder. Specifically, oven drying and freeze-drying techniques were compared to assess their impact on the stability and efficacy of antioxidant compounds in aloe vera extracts. Initially, aloe gel was extracted using sonication in ethanolic solution or PBS. The phenolic content was determined using the Folin-Ciocalteu reagent, and antioxidant activity was evaluated through ABTS, DPPH, and FRAP assays. The results indicate that oven drying at 50°C significantly reduces the quality of aloe extracts, resulting in lower phenolic content and diminished antioxidant capacity. Conversely, freeze-drying not only preserved higher levels of phenolic compounds but also enhanced antioxidant activity, regardless of the solvent used. Statistical analysis confirmed significant differences in the biological activity of extracts based on both the drying method and solvent type. These findings underscore the importance of selecting appropriate drying techniques to maintain the antioxidant properties of aloe vera, with freeze-drying identified as the superior method.