Antioxidative activity of aloe vera (Aloe vera var. chinensis) powder produced using maltodextrin and gum arabic as fillers

¹ Department of Agricultural Product Technlogy, Faculty of Agroindustry, Universitas Mercu Buana Yogyakarta, Jl. Wates Km 10 Yogyakarta 55753, Indonesia
² Department of Agrotechnology, Faculty of Agroindustry, Universitas Mercu Buana Yogyakarta, Jl. Wates Km 10 Yogyakarta 55753, Indonesia

^* Corresponding author: wariyah@mercubuana-yogya.ac.id

Abstract

Aloe vera gel has the ability to function as an antioxidant due to its flavonoid content but it cannot be practically consumed in its fresh form. The purpose of this study was to produce aloe vera powder with a high antioxidant activity using maltodextrin and gum arabic as fillers, and performing the drying process in an oven at 50°C. This research was conducted with a completely randomized design with two factors namely the filler type and filler number, the fillers used were varied at 0%, 5%, and 10%. Moreover, the moisture content, total phenol, flavonoid, and antioxidant activity based on the ability to scavenge DPPH (1,1-Diphenyl-2-picrylhydrazil) radicals were determined for both the gel and dried form of the aloe vera. The results showed that the addition of fillers has a significant effect on the antioxidative activity such that more filler content was observed to have led to lower antioxidant activity. The use of 5% (w/w) of maltodextrin and gum arabic was discovered to have produced high antioxidant activity with Radical Scavenging Activity (RSA) of 15.01±1.50% and 14.44±1.58%, respectively. The IC50 value of powder with 5% maltodextrin and 5% gum arabic was found to be 239.20 mg/ml and 256.88 mg/ml, respectively.