hand fileren .

               

Ivan Danhof is één van 's wereld meest gewaardeerde onderzoekers en vele beschouwen hem dan ook als de autoriteit op aloe vera gebied.

In het kort komt het op het volgende neer. De hand fileer methode was ontwikkeld om het door elkaar lopen (contamineren ) van de gel en het gele vocht gevonden in de pericyclische cellen in de onderste laag van het omhulsel te voorkomen. Het gele vocht bevat een aantal laxerende anthraquinonen , de grootste ia aloine. Deze stoffen worden geassocieerd met darmkrampen bij mensen.De stoffen werden veel gebruikt in de 17e tot 20e eeuw maar zijn tegenwoordig vervangen door middelen met minder bijwerkingen. Er zijn dus tegenwoordig ook goede producten te verkrijgen die niet met de hand gefileerd zijn! Enkel de "echte" gel produkten worden vaak nog met de hand gefileerd.

Pas onlangs heeft men nieuwe methodes geperfectioneerd om ook het blad mee te verwerken en de ongewenste stoffen selectief te verwijderen en de gewenste stoffen te maximaliseren!

Zie hier het orginele verslag :

In the evolution of processing methods of Aloe vera leaves, The hand-filleting procedure was developed to avoid contamination of the internal gel fillet with the yellow sap found in the pericyclic cells of the vascular bundles located just beneath the thick green rind of the leaf. The yellow sap has a number of laxative anthraquinones, the major being aloin. As the laxative action of these anthraquinones may be associated with considerable abdominal cramping in humans, these agents, although widely used from the 17th through the 20th centuries, have been replaced by laxative agents possessing fewer undesirable side-effects.

Aloin contains a glucose molecule attached to the parent anthracane ring. If the glucose is cleaved off, the resulting product is Aloe-emodin, which has, depending on its concentration, a red through brown through black coloration, which is in cosmetic products. Thus, the presence of aloin or its derivatives is undesirable both for internal consumption and topical usage.

Only recently have processing methods using the entire whole leaf been perfected so the undesirable elements can be selectively removed, while maximizing the desired constituents. Among the desirable constituents are the polysaccharides (glucomannans), glycoproteins and associated growth factors.

Advantages of the whole leaf aloevera, cold-processed, approaches include the following:

1. Maximizes the yield of desirable constituents.
2. Increases cost effectiveness of processing.
3. Increased total solids concentration.
4. Increased polysaccharide concentrations.
5. Virtual absence of undesirable anthraquinones.
6. Improved desirable characteristics for cosmetic usage.
7. Increased concentration in permeability factors increasing transdermal penetration.
8. Improved taste palatability.
9. Increased concentration of growth factors responsible for accelerating of healing.
10. Increased concentration of factors responsible for the stimulation of the immune system.

 

	Table I Yields & Aloe Leaf Processing
	Process Fraction Hand Filleting (%) Whole Leaf (%) Total Solids 0.45 - 0.65 1.30 - 3.50 (without preservatives or additives) Polysaccharides 0.12 0.16

In Table I, the data reveals that the quantity of desirable polysaccharides is 2 1/2 to 3 times the yield using the hand filleting methods.

Occasionally an individual sample may contain more than the amounts indicated in the table; this may occur if the leaves are dehydrated. These ranges will encompass 95% of routine samples based on current in-hand data.

The major undesirable constituents, the polyhydroxyanthraquinones, can be selectively removed through filtration through charcoal and other absorbents so the remaining level of aloin is 1 ppm or less.
 

	Table II Methods Of Leaf Preperation & Constituents
	Method Of Preparation pH Aloin (ppm) (%) H20 (%) Total Solids Hand-filleting 4.27 6 99.25 .48 Roller 4.30 32 99.61 .39 Leaf Splitter 4.24 18 99.61 .42 Whole Leaf 4.09 1 98.62 1.38

Table II data compares various processing methods and the effect on yield (total solids), aloin concentration, and the distribution of sizes of constituents. The whole leaf method can produce an Aloe juice which is high in total solids, high in retained high dalton (molecular weight) polysaccharides with their scientifically demonstrated benefits, while the aloin concentration is at a very acceptable low level.

Data suggest that the time interval between leaf harvesting and processing (sun exposure) should be minimized (less than 2-8 hrs); heat exposure during processing should be minimized, especially if high temperatures are maintained for an hour or more.

Ivan Danhof