Benchmarking on Aloe vera Gel Extraction

Aloe vera gel is composed of more than 70% saccharide and polysaccharides is the transparent mucilage contained in the parenchymal cells of the fresh Aloe vera leaf. This study objective was to produce a comparison of a set of extraction methods of Aloe vera in the literature. The methodology used is the synthesis of a set of scientific articles, theses, dissertations dealing with the issue of Aloe vera gel extraction. The databases used are (Science Direct, Google Scholar, and ResearchGate). This work studied 6 types of extractions (traditional extraction, Soxhlet extraction, Organic solvent extraction, Ultrasonic extraction, Supercritical extraction and Microwave). These types of extractions were evaluated on several parameters, namely: extraction principles, solvents, extraction time, yield, liquid ratio, gel efficiency and number of extractions. The analysis shows that the quality and yield of Aloe vera gel depends on the type of extraction it undergoes, organic solvent extraction which are: yield, which is 20.67 per kg, liquid ratio 1:15, number of extraction 2 times. Although other extraction methods have some information like traditional extraction the efficiency of gel is poor, the same Aloe vera can undergo three times traditional extraction then Soxhlet extraction the efficiency is improved. Ultrasonic extraction has a high efficiency, 98.06% compared to organic solvent extraction whose yield is 90% and microwave extraction in ethanol solvent with yield of 80%. Each type of extraction has its own principle and the solvent to be used.