Analysis of Physico-chemical Properties, and Antimicrobial Activity of Aloe vera (Aloe barbadensis Miller)

Abstract

Aloe vera is well known for its potent therapeutic qualities. The present study was undertaken with the aim of evaluating some morphological parameters, leaf dimensions, gel yields, and antimicrobial activities against Staphylococcus aureus and the yeast Candida albicans. Hand-filing the leaves and pressing the resulting filet produced the gel. The mean gel yield was 40.36%. The fresh gel had a humidity content (moisture) of 97.65% at a pH of 5.84, and 0.05% acidity can be stated as malic acid. The ash content was 7.35% in the gel. The Brix value of Aloe vera gel was 1.336 and conductivity shows value of 4.09 ms/cm. Aloe gel was found to have a fat content of 0.26%. Most pathogen microorganisms were absent in the gel, suggesting its good hygienic quality. Among the microorganisms tested, in Staphylococcus aureus, the greatest growth inhibition was found (20 ± 0.57) when compared with Candida albicans (18 ± 0.45). In general, this investigation focuses on the composition of Aloe vera gel and its various bioactive compounds that have biological activity that helps to treat and prevent serious health problems.