Antioxidative activity and stability of the extracts of liquorice root (Glycyrrhiza glabra)
The active principles from the aqueous liquorice plant extracts were investigated and quantified by evaluation of bioactive compounds (saponins) through phytochemical reactions. The presence of saponins was evaluated by measuring the foam index, which was around 500. A major component was Glycyrrhiz...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2015-12-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202015/vol%202/7%20Patriche%20et%20al.pdf |
| Summary: | The active principles from the aqueous liquorice plant extracts were investigated and quantified by evaluation of bioactive compounds (saponins) through phytochemical reactions. The presence of saponins was evaluated by measuring the foam index, which was around 500. A major component was Glycyrrhizic acid, responsible for the antioxidant activity, found in concentration of 5.82 % at plant maturity. A time-dependent decrease in concentration of the bioactive compounds from aqueous liquorice extracts was observed. The antimicrobial
activity of the extracts was tested by the agar diffusion method, showing a moderate inhibitory activity against Bacillus sp. and strong inhibitory activity against coliforms. A liquorice syrup was obtained and subsequently could be used as nutraceutical additive in bread with good results, showing characteristic, optical
and antimicrobial properties and good stability in time. Adding liquorice syrup in food products could be an alternative to improve nutraceutical potential. |
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| ISSN: | 1843-5157 2068-259X |