期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2015
卷号：39
期号：2
页码：77-87
出版社：Galati University Press
摘要：The active principles from the aqueous liquorice plant extracts were investigatedand quantified by evaluation of bioactive compounds (saponins) throughphytochemical reactions. The presence of saponins was evaluated by measuringthe foam index, which was around 500. A major component was Glycyrrhizicacid, responsible for the antioxidant activity, found in concentration of 5.82 % atplant maturity. A time-dependent decrease in concentration of the bioactivecompounds from aqueous liquorice extracts was observed. The antimicrobialactivity of the extracts was tested by the agar diffusion method, showing amoderate inhibitory activity against Bacillus sp. and strong inhibitory activityagainst coliforms. A liquorice syrup was obtained and subsequently could be usedas nutraceutical additive in bread with good results, showing characteristic, opticaland antimicrobial properties and good stability in time. Adding liquorice syrup infood products could be an alternative to improve nutraceutical potential.
关键词：Glycyrrhiza glabra; liquorice; active principles
