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Abstract
Aloe vera (Aloe barbadensis Miller) is a perennial, succulent, monocotyledonous herb belonging to the family Asphodelaceae. Historically, it has been classified in the Liliaceae or Aloeaceae families. It is well adapted to arid environments due to its exceptional capacity to store water in its tissues, enabling high drought tolerance. The plant usually forms dense clumps or colonies, reaching up to 80 cm in height. Aloe vera is a stemless, clump-forming succulent with thick, toothed, water-rich leaves and yellowish tubular flowers. Its unique adaptations, such as CAM photosynthesis and an efficient water storage system, allow it to thrive in arid, sunny environments with poor soils and minimal water.
Aloe vera gel is widely recognized for its therapeutic and cosmetic applications. It is considered a rich source of many chemical compounds, which contribute to its biological activities and therapeutic properties. The elemental chemical analysis of fresh Aloe vera gel, including pH (4.16 ± 0.06), moisture content (99.36%), titratable acidity (0.10%), protein (0.014%), and polysaccharides (0.21% of fresh weight), was carried out using general analytical methods to evaluate its physicochemical properties and its quality. The acidic pH is a key characteristic that inhibits enzymatic and microbial activity, thereby improving the gel’s stability. The titratable acidity reflects the presence of organic acids, with malic acid being the most abundant in fresh Aloe vera gel, and is considered a marker of gel freshness. The gel’s high water and acidic pH, while protein and polysaccharide fractions were quantitatively consistent with existing literature. These results reinforce the potential of Aloe vera gel as a valuable natural source of bioactive compounds.
Keywords: Aloe barbadensis Miller, chemical analysis, proteins, polysaccharides.
