Aloe Vera Bulletin Published by Botanical Adulterants Prevention Program

Liquids and powders obtained from the leaf of aloe vera are widely used as ingredients in dietary supplement, personal care, and cosmetic products. In addition, aloe vera leaf juice ingredients for internal consumption are popular in the food and beverage industry. The total global market value of aloe vera leaf gel (as an ingredient for all types of products) was estimated at US $507 million in 2017.

Aloe vera leaf gel and juice are rich in polysaccharides, most importantly acemannan and pectic polysaccharides. These molecules are difficult to separate by chromatographic techniques commonly used in analytical laboratories, and therefore the polysaccharides are often assessed using non-specific methods such as spectrophotometry or by gravimetry after precipitation with methanol. Fraudulent suppliers have taken advantage of these non-specific test methods to substitute or dilute the aloe polysaccharides with lower-cost carbohydrates such as maltodextrin.

The new bulletin, published in June 2019, lists the known adulterants, summarizes current analytical approaches to detect adulterants, and provides information on the nomenclature, supply chain, and market importance of aloe vera.¹ It also discusses safety aspects of the known adulterants. The bulletin was written by Ezra Bejar, PhD, an expert in botanical research in San Diego, California, and reviewed by 27 experts from the nonprofit research sector, trade organizations, and the herb industry.

Reference

1. Kupina SA, Kelm MA, Monagas MJ, Gafner S. Grape seed extract laboratory guidance document. Austin, TX: ABC-AHP-NCNPR Botanical Adulterants Prevention Program. 2019.