Total phenolics compounds and antioxidant capacity of pasteurized Aloe barbadensis Miller gel and its antihyperglycemic effect in diabetic Wistar rats
Total phenolics compounds and antioxidant capacity of pasteurized Aloe barbadensis Miller gel and its antihyperglycemic effect in diabetic Wistar rats
DOI:
https://doi.org/10.54167/tch.v17i1.1168Keywords:
Aloe vera, total phenolics, antioxidant capacity, pasteurization, antihyperglycemic effectAbstract
Worldwide there are 537 million diabetic patients and 14.1 million in Mexico. Aloe barbadensis Miller, commonly known as Aloe vera (AV), has been reported to have antihyperglycemic properties and contains phenolic compounds. In the present study, the phenolic content (FC), antioxidant capacity (AC) and antihyperglycemic effect (HE) of AV in diabetic rat were evaluated, using samples with different pasteurization treatments (65, 75 and 85 °C for 15 and 25 min). In the AC results, in two of the methods (ABTS and SDS-MFA), treatments with all three temperatures and 25 min were the least affected by pasteurization. In a glucose tolerance curve with healthy rats, pasteurized Aloe vera (PA) at 75 °C for 25 min, produced the highest HE compared to fresh Aloe vera gel (FAG). On the other hand, a 21-day treatment with diabetic rats, treated with FAG and PA at 75 °C for 25 min; glucose levels with BP treatment decreased by low the diabetic control group and the FAG treated. Therefore, the PA showed a higher HE then the FAG and this effect could be related to a greater bioavailability of the bioactive compounds produced by the temperature of 75 °C.
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