Antioxidative activity and stability of the extracts of liquorice root (Glycyrrhiza glabra)

• Main Authors: Simona PATRICHE, Cristina GRIGORAS, Vasilica BARBU, Rodica Mihaela DINICĂ, Geta CÂRÂC
• Format: Article
• Language: English
• Published: Galati University Press 2015-12-01
• Series: Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology
• Subjects: Glycyrrhiza glabra; liquorice; active principles
• Online Access: http://www.ann.ugal.ro/tpa/Anale%202015/vol%202/7%20Patriche%20et%20al.pdf

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.