Ciencia e Ingeniería en Alimentos y Biotecnología

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Author: search.filters.author.Sánchez Núñez, Carol TatianaSubject: search.filters.subject.CREMAS HIDRATANTES

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    Evaluación del potencial antioxidante, antiinflamatorio y de conservación de una crema formulada con compuestos bioactivos extraídos del Aloe vera
    (Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos y Biotecnología. Carrera de Biotecnología, 2023-09) Sánchez Núñez, Carol Tatiana; Fernández Rivero, Danae
    A. vera is a plant that has been used for centuries for health, beauty, skin care, medicine, and is currently part of a large number of commercial products. This species of Aloe belongs to the group of plants that has antioxidant and anti-inflammatory properties. It is for this reason that it is proposed to elaborate a cream based on the bioactive compounds extracted from A. vera and verify whether or not its antioxidant and anti-inflammatory properties are maintained. The phenolic compounds of the bark and gel of A. vera were extracted by ethanolic extraction using different concentrations of ethanol/water solvent (50:50 and 80:20). These were quantified with the Folin - Ciocalteu method. The extract with the highest content of phenols was concentrated and the antioxidant and anti-inflammatory activity was extinguished by the DPPH method and denaturation of egg albumin, respectively. A cream was made using the concentrated extract together with some excipients. To this cream, the useful life is reduced by measuring the pH and viscosity. In addition, analysis of antioxidant and anti-inflammatory activity was performed. Through a statistical analysis, the bark combined with a 50:50 ethanol-water solvent concentration was defined as the best treatment. Since 6.986 milligrams of gallic acid per gram of plant material were obtained. The ethanolic compounds from A. vera showed antioxidant and anti-inflammatory activity, demonstrating that these microorganisms have the potential to be applied in the production of natural bioactive molecules.