Characterization of phenolic compounds and antioxidant properties of Glycyrrhiza glabra L. rhizomes and roots

• Autor(a) principal: Martins, Natália
• Data de Publicação: 2015
• Outros Autores: Barros, Lillian, Dueñas, Montserrat, Santos-Buelga, Celestino, Ferreira, Isabel C. F. R.
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/1822/38711
• topic: Glycyrrhiza glabra L.; Phenolic compounds; HPLC-DAD-ESI/MS; Antioxidant activity; Science & Technology

The present work aims to characterize and quantify the phenolic composition and to evaluate the antioxidant activity of Glycyrrhiza glabra L. (commonly known as licorice) rhizomes and roots. The antioxidant potential of its methanol/water extract could be related with flavones (mainly apigenin derivatives), flavanones (mainly liquirintin derivatives), a methylated isoflavone and a chalcone, identified in the extract. Lipid peroxidation inhibition was the most pronounced antioxidant effect (EC50=0.24±0.01 µg/mL and 22.74±2.42 µg/mL in TBARS and -carotene/linoleate assays, respectively), followed by free radicals scavenging activity (EC50=111.54±6.04 µg/mL) and, finally, reducing power (EC50=128.63±0.21 µg/mL). In this sense, licorice extract could be used as a source of antioxidants for pharmaceutical, cosmetic and/or food industries.