Planta Med 2010; 76 - P032
DOI: 10.1055/s-0030-1264330

A comparative study on phenolic profiles and antioxidant activities of Aloe Species

A López Monzón 1, M Rico Santos 1, A Rivero Rosales 1, M Suarez de Tangil 1
  • 1Universidad De Las Palmas De Gran Canaria, Chemistry, Departamento De Química, Universidad De Las Palmas De Gran Canaria, Campus De Tafira, 35017 Las Palmas De Gran Canaria, Canary Islands, Spain., 35017 Las Palmas De Gran Canaria, Spain

Plants contain a diverse group of phenolic compounds with the structural requirements of free radical scavengers. Therefore, crude extracts of fruits, herbs, vegetables and other plants materials are increasingly of interest in the food and pharmaceutical industries [1]. The effects of different extracting solvents have been tested for the extraction of phenolic compounds from plant material [2]. In the regions of Canary Islands (African Northwestern Coast), it is prevailing all the year a high level of solar radiation. This force plants to develop defence mechanisms against excessive production of free radicals through the accumulation of antioxidant substances. Chemical studies of several species of plants from Canary Island reported quantity differences in the chemical composition, as compared to the rest of plants found in other regions [3]. This prompted us to evaluate total phenolic content, antioxidant activities and the differences in the phenolic profiles of the crude extracts derived Aloe vera plants. Aloe species have been used for a long time in folk medicine for the treatment of constipation, burns and dermatitis. On the present study we compare the total phenolic contents (TPC) and antioxidant activities of several extracts derived from Aloe vera plants. Extracting solvents significantly affected TPC determined using the Folin-Ciocalteu method. Antioxidant activity of the crude extracts was evaluated using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. The phenolic compounds present in the extracts were identified and quantified by reverse phase high performance liquid chromatography (RP-HPLC) techniques. Significant differences in the phenolic profiles among extracts were observed.

Acknowledgements: This research was supported partly by the Caja Insular de Ahorros de Canarias and the Consejería de Vivienda y Arquitectura, Agricultura, Ganadería y Pesca y Agua del Cabildo Insular de Gran Canaria.

References: 1. a) Prior, R.L. & Cao, G. (2000). Horticulture Science, 35:588–592; b) Steinmetz, K.A. & Potter, J. D. (1996). Cancer Causes and Control, 2:325–351.

2. Pinelo, M., Rubilar, M., Sineiro, J. & Nunez, M. J. (2004). Food Chemistry, 85:267–273.

3. a) Triana, J., López, M., Rico, M., González-Platas, J., Quintana, J., Estévez, F., León, F., González, A., Bermejo, J. (2003). Journal of Natural Products, 66:943–948; b) Triana, J., López, M., Pérez, F.J., González-Platas, J., Quintana, J., Estévez, F., León, F., Bermejo, J. (2005). Journal of Natural Products, 68:523–531.