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International Journal of Home Science
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International Journal of Home Science

2018, VOL. 4 ISSUE 3, PART B

Preparation of Aloe Vera jam along with its chemical constituents

Author(s): Seema Kanojia, Amena Zaidi, Nidhi Pandey, Shilpi Gupta, Dheer Pratap, Garima Dwivedi, Anushka Singh, Akansha Nandan, Anand Singh and PK Singh
Abstract:
Aloe Vera (Aloe barbadensis Miller.) is perennial, succulent and drought resistant plant. It is also known as “Ghrit-kumari” and “ghee-Kunwar” in Hindi and other vernacular names are: Aloe, Aloe Vera, Indian Alces, Kumari, Ghirita, Gawarpaltra, Barbados aloe and Lu hui. It is originated in South Africa and belongs to the Liliaceae family. In this day and age, one of the most important uses of Aloe Vera is in the industry of cosmetics. Besides uses in cosmetic industries, Aloe Vera is also use in medical field (health benefit) widely now days. A health product containing Aloe Vera gel was examined for its effects on gastric mucosal lesions induced by cold‐restraint or by oral administration of 70% v/v ethanol (2 mL/kg), and on plasma glucose levels in alloxan‐induced diabetic rats. The plasma glucose level of alloxan‐injected rats (120 mg/kg, s.c.) was about twice as high as that of their controls. It was further elevated by a single oral dose of the preparation. Chronic treatment with the preparation, given twice daily for 10 days, produced a sustained increase in the plasma glucose levels. The findings do not support the claimed efficacy of the preparation in treating gastric ulceration and diabetes mellitus. Aloe Vera products have long been used in health foods for medical and preservative purposes. There is growing interest in the use of natural antioxidant for expending the shelf life of food without the need of synthetic antioxidant such as, butylated hydroxy anisole (BHA), butylated hydroxy toluene (BHT) and tertiary butylhydroquinone (TBHQ). The standards for the quality of jam are given by different agencies. The Bureau of Indian Standards (BIS) and Prevention of Food Adulteration (PFA) specify that jam should contain more than 68.5% total soluble solids (TSS) and at least 45% fruit. It is a stem less or very short- stemmed plant growing to80-100 cm tall, spreading by offsets and root sprouts. The leaves are lanceolate, thick and fleshy, green to gray-green, with a serrated margin. The flowers are produced on spike up to 0 cm tall, each flower pendulous, with a yellow tubular corolla 2-3 cm long. The tissue in the centre of the aloe leaf contains a gel which yields aloe gel or Aloe Vera gel.
Pages: 100-102  |  135 Views  23 Downloads
How to cite this article:
Seema Kanojia, Amena Zaidi, Nidhi Pandey, Shilpi Gupta, Dheer Pratap, Garima Dwivedi, Anushka Singh, Akansha Nandan, Anand Singh, PK Singh. Preparation of Aloe Vera jam along with its chemical constituents. Int J Home Sci 2018;4(3):100-102.
International Journal of Home Science