Development and characterization of locally prepared Aloe Vera juice and its functional potential against Hyperlipidemia

The present study was designed to develop Aloe vera juice (100%), and further analyze its phenolics and flavonoids contents. Moreover, the developed Aloe vera juice was scrutinized for its antioxidant potential, radical scavenging capacity and also for efficacy study of lipid lowering potential in rat models. The results indicated that total phenolic contents were 821 +/- 16.71gallic acid equivalents (GAE) /100 mL and total flavonoid contents were 89 +/- 4.94quercetin equivalent (QE) /100 mL. Maximum antioxidant activity of juice was found to be 34 +/- 1.99 %. The radical scavenging assays showed 20.6 +/- 1.97 %, 2.33 +/- 0.4 mu mol trolox equivalent (TE)/mL and 7.33 +/- 2.01 mu molTE/mL for DPPH, FRAP and ABTS, respectively. In addition, the lipid lowering effect of Aloe vera juice was assessed by in vivo study on rats as the level of cholesterol and triglycerides in serum was reduced to 21 % and 25.7 % respectively. Furthermore, the intake of juice significantly increased (18.3 %) the level of high -density lipoproteins and decreased (52 %) the level of low -density lipoproteins, indicating its positive role of lipid metabolism in the body. The liver enzymes (30-39 %) and oxidative stress indices i.e., superoxide dismutase, catalase and glutathione were also significantly improved in G -II. Therefore, in vivo efficacy studies validated the functional potential of Aloe vera juice against hyperlipidemia induced metabolic dysfunctions. Hence, the provision of locally processed aloe juice could lower the