Analysis of Chemical Composition and Biological Activities of Aloe vera Rind Extract Obtained by Ultrasound‐Assisted Extraction
Zahra Dehghan, Alireza Vasiee, Fahime Lavi Arab, Farideh Tabatabaee Yazdi
ABSTRACT Ultrasound‐assisted extraction of Aloe vera rind yielded significantly more extract (ARE) than conventional maceration, and was therefore selected for in‐depth analysis. GC–MS profiling identified thieno\[2,3‐c]furan‐3‐carbonitrile, 2‐amino‐4,6‐dihydro‐4,4,6,6‐tetramethyl as the predominant compound (49.2%). FTIR spectroscopy confirmed functional groups characteristic of phenolic and flavonoid …
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2 citations
Food Science & Nutrition