Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2020, 8(12), 707-715
DOI: 10.12691/jfnr-8-12-3
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Chemical Composition, Antioxidant, Antimicrobial and Anticancer Activities of Licorice (Glycyrrhiza glabra L.) Root and Its Application in Functional Yoghurt

Gamal M. Hamad1, , Adel I. Abd Elaziz2, Sabria A. Hassan1, Manal Aly Shalaby3 and Adel Abdelrazek Abdel azim Mohdaly4

1Food Technology Department, Arid Land Cultivation Research Institute, City of Scientific Research and Technology Applications, New Borg El-Arab City, Alexandria 21934, Egypt

2Pharmacology Department, Faculty of Medicine, Al-Azhar University, Egypt

3Medical biotechnology Department, Genetic Engineering Institute, City of Scientific Research and Technology Applications, New Borg El-Arab City, Alexandria, Egypt

4Food Science and Technology Department, Faculty of Agriculture, Fayoum University, Egypt

Pub. Date: December 02, 2020

Cite this paper:
Gamal M. Hamad, Adel I. Abd Elaziz, Sabria A. Hassan, Manal Aly Shalaby and Adel Abdelrazek Abdel azim Mohdaly. Chemical Composition, Antioxidant, Antimicrobial and Anticancer Activities of Licorice (Glycyrrhiza glabra L.) Root and Its Application in Functional Yoghurt. Journal of Food and Nutrition Research. 2020; 8(12):707-715. doi: 10.12691/jfnr-8-12-3

Abstract

Recently, consumers are paying much more attention to natural products from plants, mainly because of the general feeling that natural components are safe. The present research was undertaken in order to evaluate the potential application of licorice roots extract as a nutritional plant used in food industry. Chemical compositions, antimicrobial potency, and the potential antioxidant capacities of licorice root extract were determined. Furthermore, phytochemical, identification of bioactive compounds and antitumor potentials on breast cancer cell MDA-MB-361 was also carried out. The results revealed that the most licorice root contents were sugars and fiber (40.47 and 38.41 g/100g, respectively), and calcium was the main element (112.2 mg/100g). The licorice aqueous and ethanol extracts showed broad spectrum against tested microorganisms Gram positive and negative bacteria, yeast and fungi. Licorice aqueous extract showed strong antioxidant potential with IC50 (29.92±2.43 mg/g) and exhibited considerable proapoptotic property on breast cancer cell, due to its high concentration of total phenolic compounds in the extract. Gallic acid was observed to be the most abundant phenolic component in licorice root aqueous extract. The sensory evaluation revealed that the fortified licorice yoghurt was preferred. Obtained results indicate that the tested licorice extract could have pharmaceutical potential in prevention of breast cancer and can be recommended as natural antioxidant and antimicrobial agent to be used in food industrial.

Keywords:
licorice phytochemical antioxidant antimicrobial breast cancer phenolic compound

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

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