Nutritional and Antioxidant Properties of Mango Juice and Aloe Vera Gel and their Effect on Diabetic Rats

Abstract

Aloe vera gel contains several vitamins and minerals, which make it rich in antioxidants and aid in managing different chronic conditions. Aloe vera, along with other fruits, is used to produce many fruit beverages. Therefore, the present work was designed to investigate effects on the sensory, nutritional, and antioxidant properties of the juice from various combinations of Aloe gel (7.5, 15, and 25 percent) with mango juice. Some biochemical parameters of streptozotocin-induced diabetic rats were also recorded for the effects of aloe gel, mango juice, and their combination. Sensory tests showed lower acceptability for juices with a content of 25 percent Aloe vera, while other scores obtained were good and deemed satisfactory. Calcium and chromium content in 25 percent aloe vera gel treatment was significantly (p<0.05) highest for mineral content, while phosphorus, potassium, and magnesium content were lower compared to other treatments. Results also showed that mango juice content of the antioxidant activity, phenols, and flavonoids increased with rising gel concentration in the blends. The administration of aloe-mango juice has resulted in a significant decrease in serum glucose and total cholesterol compared with other diabetic groups. A significant decrease in serum levels of AST, ALT, and ALP in animals receiving Aloe-mango juice relative to mango juice group was observed. Furthermore, Aloe-mango juice treatment ameliorated the oxidative stress as demonstrated by a substantial decrease in the serum MDA level in the treated group as opposed to the diabetic mango juice group. These findings of the present investigation support the use of Aloe gel for elevating the nutritional properties of the supplemented juices; it can be recommended to consume these juices as part of a healthy diet, especially for diabetic persons.