Effect of temperature on gel extraction from Aloe vera leaves

Abstract

Aloe vera has drawn attention for its commercial importance in the preparation of nutritional, medicinal and cosmetic products. The temperature is the important criteria for processing of Aloe vera to preserve its biological activity. In this investigation the principle of centrifugation was employed for the extraction of gel from Aloe Vera leaves. The experiment was planned with treatments as three level of centrifuge temperature i. e. 5, 10 and 32 ⁰ C (Ambient), at varying centrifuge speed and centrifuge duration. The effect of temperature, on gel recovery  and quality parameters like viscosity of gel,  refractive index of gel, optical density of gel, and TSS content of gel, were studied. It was concluded that the extraction of gel from Aloe vera should be carried out at 5⁰ C temperatures for 10000 rpm   speed and 30 min duration of centrifuge, so as to obtain higher gel recovery and good quality gel. Higher temperature reduces viscosity which leads decrease in biological activity of Aloe vera gel.