LAUSR

Abstract This study presents the chemical characteristics of flowers of Aloe vera as ingredient in food. The α-tocopherol, β-carotene, and β-sitosterol content as well as the oleoresin extraction for Aloe vera (L.) Burm f. flowers were evaluated using two agitation methods and four solvents. Then tocopherol, β-carotene, and β-sitosterol were quantified using an HPLC method. The statistical analysis revealed that the optimal extraction method for α-tocopherol was obtained by vortex agitation and acetone or ethyl acetate extraction, while for β-carotene, it was with acetone alone with no significant difference between agitation methods For β-sitosterol, the optimal method of extraction was acetone and vortex agitation. A proximate analysis of the dried Aloe flowers showed the average moisture, protein, lipid, fibre, and ash content to be 8.45%, 11.75%, 2.30%, 12.65%, and 8.07%, respectively. The best oleoresin extraction yield was by sonication using hexane as a solvent. Furthermore, Aloe flowers present an average of 30.71% inhibition for radical scavenging activity. Myristoleic acid was the most predominant fatty acid in the flowers, whereas arachidonic acid was the least abundant. Consequently, Aloe vera flowers were characterized to find their nutritional value and possible application in the food and pharmaceutical industry.