What question did this study set out to answer?

To evaluate the nutritional profile, antimicrobial efficacy, antioxidant capacity, and anticancer potential of licorice root extract, as well as its sensory appeal in functional yoghurt.

December 2, 2020Journal of Food and Nutrition ResearchOpen Access

Chemical Composition, Antioxidant, Antimicrobial and Anticancer Activities of Licorice (Glycyrrhiza glabra L.) Root and Its Application in Functional Yoghurt

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Authors

GHGamal M. Hamad AEAdel I. Abd Elaziz SHSabria Hassan

Discussion

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Overview

In vitro analysis demonstrates antioxidant, antimicrobial, and anticancer activities of licorice root extract, highlighting its viability as a functional food ingredient.

Key Points

To evaluate the nutritional profile, antimicrobial efficacy, antioxidant capacity, and anticancer potential of licorice root extract, as well as its sensory appeal in functional yoghurt.
Determined the chemical, sugar, fiber, and mineral composition of licorice root alongside its total phenolic content and specific compounds such as gallic acid.
Assessed antimicrobial activity against Gram-positive and Gram-negative bacteria, yeast, and fungi, and measured antioxidant IC50 values and apoptotic effects on MDA-MB-361 breast cancer cells.
Performed sensory evaluations on functional yoghurt fortified with licorice root aqueous extract.
Licorice root consisted primarily of sugars (40.47 g/100g) and fiber (38.41 g/100g), with calcium (112.2 mg/100g) representing the predominant mineral.
The aqueous extract exhibited broad-spectrum antimicrobial activity, strong antioxidant capacity (IC50: 29.92 ± 2.43 mg/g), and marked proapoptotic activity against MDA-MB-361 cells, with gallic acid as the most abundant phenolic component.
Sensory panel results showed that consumers preferred the licorice-fortified yoghurt over unfortified controls.

Cite This Study

Hamad et al. (2020) studied this question.

synapsesocial.com/papers/6a75939a756843cacbb2172f https://doi.org/10.12691/jfnr-8-12-3

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December 2, 2020Journal of Food and Nutrition ResearchOpen Access

Chemical Composition, Antioxidant, Antimicrobial and Anticancer Activities of Licorice (Glycyrrhiza glabra L.) Root and Its Application in Functional Yoghurt

View Full Paper

Ask AI

Bookmark

Authors

GHGamal M. Hamad AEAdel I. Abd Elaziz SHSabria Hassan

Discussion

Member takes

Overview

In vitro analysis demonstrates antioxidant, antimicrobial, and anticancer activities of licorice root extract, highlighting its viability as a functional food ingredient.

Key Points

To evaluate the nutritional profile, antimicrobial efficacy, antioxidant capacity, and anticancer potential of licorice root extract, as well as its sensory appeal in functional yoghurt.
Determined the chemical, sugar, fiber, and mineral composition of licorice root alongside its total phenolic content and specific compounds such as gallic acid.
Assessed antimicrobial activity against Gram-positive and Gram-negative bacteria, yeast, and fungi, and measured antioxidant IC50 values and apoptotic effects on MDA-MB-361 breast cancer cells.
Performed sensory evaluations on functional yoghurt fortified with licorice root aqueous extract.
Licorice root consisted primarily of sugars (40.47 g/100g) and fiber (38.41 g/100g), with calcium (112.2 mg/100g) representing the predominant mineral.
The aqueous extract exhibited broad-spectrum antimicrobial activity, strong antioxidant capacity (IC50: 29.92 ± 2.43 mg/g), and marked proapoptotic activity against MDA-MB-361 cells, with gallic acid as the most abundant phenolic component.
Sensory panel results showed that consumers preferred the licorice-fortified yoghurt over unfortified controls.

Cite This Study

Hamad et al. (2020) studied this question.

synapsesocial.com/papers/6a75939a756843cacbb2172f https://doi.org/10.12691/jfnr-8-12-3

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