Cultivation, processing, nutritional value and phytochemicals in Aloe vera

Abstract

Aloe vera is a cosmetic, nutraceutical, and medicinal plant of the family Asphodelaceae. The demand for Aloe vera gel is increasing day by day, and it is a challenge to optimise quality gel/juice for the public as well as concerned industries for the fulfilment of their requirement. Aloin and Aloe emodin are the main phytochemical that determines gel quality for use in food habits. Cultivation practices, moisture levels, and environmental conditions affect the Aloin and Aloe-emodin content and nutrient composition in the gel of the Aloe vera. Aloe vera is an important source of vitamins, minerals, enzymes, sugars, phenol compounds, lignin, saponins, and sterols, as well as amino acids, which fulfil the requirements of the human body. Keeping these facts in view, an effort has been made to compile the work available in the public domain for the development of an efficient protocol for their cultivation, optimisation of the quality of raw materials for humans and industries, their nutritional values, and the phytochemicals of Aloe vera.