Chemical Components, Antioxidant and Tyrosinase Inhibitory Activities of Dried Aloe vera Rind Extract under Different Drying Methods
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Abstract
Aloe vera (L.) Burm.f. is a widely used medicinal plant, primarily valued for its gel in food, cosmetics, and pharmaceuticals, while the rind is usually discarded as waste. This study investigated the phytochemical composition and bioactivities of Aloe vera rind extracts prepared by three different drying methods: freeze drying, hot- air oven drying, and solar oven drying. The dried rind powders were extracted and analyzed for total phenolic and flavonoid contents, as well as antioxidant and tyrosinase inhibitory activities. The freeze-drying method provided the highest extraction yield (13.34 ± 0.50%). Total phenolic contents were 38.75 ± 0.11, 38.88 ± 0.59, and 26.11 ± 0.49 mg gallic acid equivalents (GAE)/g for the freeze-, hot-air-oven-, and solar-oven-dried extracts, respectively, while flavonoid contents were 64.96 ± 1.45, 70.00 ± 4.55, and 74.53 ± 2.49 mg rutin equivalents (RE)/g. Antioxidant activities, assessed by DPPH and FRAP assays, revealed EC₅₀ values of 0.48 ± 0.09, 0.34 ± 0.01, and 0.38 ± 0.01 mg/mL (DPPH), and 45.27 ± 0.56, 44.40 ± 1.09, and 42.99 ± 0.03 mg FeSO₄ equivalents/g (FRAP), respectively. Tyrosinase inhibition showed IC₅₀ values of 0.37 ± 0.00, 0.04 ± 0.00, and 0.11 ± 0.00 mg/mL, indicating the superior inhibitory activity of the hot-air-oven-dried extract. GC–MS analysis of this extract identified bioactive compounds including lupeol, linolenic acid, γ-sitosterol, phytol, tocopherols, squalene, and other fatty acids, which are associated with antioxidant, anti-inflammatory, UV-protective, and tyrosinase-inhibitory properties. These findings suggest
that Aloe vera rind, particularly when processed by hot-air oven drying, is a promising resource for value-added applications in skincare and cosmetic development.
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