Hypoglycemic effect of instant aloe vera on the diabetic rats
Journal Title: Food Research - Year 2018, Vol 2, Issue 1
Abstract
Instant aloe vera contains phenolic compounds which has antioxidative activity. However, this product is hygroscopic and damaged easily during storage. The critical condition of the instant occurs at the moisture content of 12.52 ± 0.24% (wb). Increasing the moisture content could accelerate oxidation of the phenolic compounds, thus decrease the antioxidative activity. Previous research showed that the antioxidative activity of instant aloe vera could lower the blood glucose. The purpose of this study was to evaluate the hypoglycemic activity of instant aloe vera during storage until the critical condition. The hypoglycemic effect was determined with the in vivo method using diabetic Wistar rats as experimental animals. The diabetic rats were fed with a standard feed combined with instant aloe vera which has been stored at various storage time i.e. 0, 2, 4, 6, 8 weeks and used normal rats fed without instant aloe vera as a control. The blood glucose was analyzed every week until 4 weeks. The research showed that the diabetic rats fed with standard feed without instant aloe vera had high blood glucose (219.40 mg/dL) after 4 weeks treatment. Otherwise, the blood glucose of diabetic rats fed with instant aloe vera decreased from 214.00 mg/dL to 97.57 mg/dL after 4 weeks.
Authors and Affiliations
Riyanto Riyanto, Ch. Wariyah
Keywords
Related Articles
- EP ID EP290554
- DOI 10.26656/fr.2017.2(1).119
- Views 164
- Downloads 0
Empirical assessment of loyalty drivers using consumers’ retail format choice
Using Stimulus–Organism–Response (S-O-R) framework, this study examines Stimulus– Response relationships of fresh vegetable consumers’ behavior in Klang Valley, Malaysia. In particular, the study focused on how loyalty d...
Reducing the acidity of Arabica coffee beans by ohmic fermentation technology
Coffee is widely consumed not only because of its typical taste, but coffee has antioxidant properties because of its polygons, and it stimulates brain performance. The main problem with the consumption of coffee is its...
Effect of pH and temperature on browning intensity of coconut sugar and its antioxidant activity
Coconut sugar is produced by heating coconut neera. The brown color of sugar is derived from non-enzymatic browning Maillard reaction. It is strongly influenced by pH and temperature. In this study, the effect of pH and...
Rehydration kinetics of flour from dehydrated mango kernel
Mango kernel, a food waste with high nutritional values has been getting a significant focus in food processing, especially in powder form. The study was conducted to compare the rehydration kinetics of processed mango k...
Antibacterial potential of catechin of tea (Camellia sinensis) and its applications
By reviewing various works of research by many experts on tea, this mini review elaborates the picture of catechins in tea, especially green tea, and their applications as potential antimicrobial agents. Tea originated i...