Extraction of Glycyrrhizic Acid from Glycyrrhiza uralensis Using Ultrasound and Its Process Extraction Model

Liao, Jiangqing; Qu, Baida; Zheng, Nan

doi:10.3390/app6110319

Cited by 5 publications

(4 citation statements)

References 33 publications

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“…The primary aqueous extract from liquorice roots contains GA and many other water-soluble substances, which are then subjected to further process more purified products. Pure GA is also prepared from liquorice roots using alcohol as the extraction solvent in an ultrasonic device, followed by purification [ 126 ]. The conventional solvent extraction technique followed to extract GA from liquorice offers several disadvantages, namely considerable solvent requirements, longer extraction time, lower yields and higher extraction temperature.…”

Section: Production Of Safe Enviro-friendly Natural Sweetenersmentioning

confidence: 99%

“…The conventional solvent extraction technique followed to extract GA from liquorice offers several disadvantages, namely considerable solvent requirements, longer extraction time, lower yields and higher extraction temperature. All this requires developing an effective economical extraction method [ 126 ]. The purification procedure involves the acidification of the extract by adding acids like H 2 SO 4 or HCl acids to form the solid product of GA salt (at pH 1–2).…”

Section: Production Of Safe Enviro-friendly Natural Sweetenersmentioning

confidence: 99%

See 1 more Smart Citation

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Saraiva

Carrascosa

Raheem

et al. 2020

IJERPH

112

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At a moment when the population is increasingly aware and involved in what it eats, both consumers and the food sector are showing more interest in natural foods. This review work discusses, addresses and provides details of the most important aspects of consumer’s perceptions of and attitudes to natural foods and in-depth research into natural sweeteners. It also includes issues about their use and development as regards health impacts, food security and sustainability. In line with our main research outcome, we can assume that consumers are very keen on choosing foods with clean labelling, natural ingredients, preferably with other functional properties, without the loss of taste. In response to such a phenomenon, the food industry offers consumers alternative natural sweeteners with the advantage of added health benefits. It is noteworthy that Nature is a superb source of desirable substances, and many have a sweet taste, and many still need to be studied. Finally, we must stress that being natural does not necessarily guarantee market success.

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Section: Production Of Safe Enviro-friendly Natural Sweetenersmentioning

confidence: 99%

Section: Production Of Safe Enviro-friendly Natural Sweetenersmentioning

confidence: 99%

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Saraiva

Carrascosa

Raheem

et al. 2020

IJERPH

112

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show abstract

“…Glycyrrhizin has medicinal properties in humans including antioxidant and anti-cancer, anti-viral, anti-hepatitis, anti-skin allergies, antiinflammatory, anti-wound, and anti-peptic ulcers. Glycyrrhizin is also used as a food sweetener (Tian et al, 2008;Shabani et al, 2009;Liao et al, 2016).…”

Section: Preparation Of Standards and Calibration Curvesmentioning

confidence: 99%

Qualitative and Quantitative Study of Quercetin and Glycyrrhizin in In Vitro Culture of Liquorice (Glycyrrhiza glabra L.) and Elicitation with AgNO3

Tahoori

Majd

Nejadsattari

et al. 2018

Not Bot Horti Agrobo

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Liquorice (Glycyrrhiza glabra L.) is a plant that has been considered for a long time due to its valuable secondary metabolites. This study was conducted to obtain quercetin and glycyrrhizin under controlled conditions and the use of silver nitrate (AgNO3) as an elicitor to increase their production. For this purpose, the seeds were cultured in MS media containing various concentrations of AgNO3 (0, 2, 4, 8 and 10 mg L-1). Quercetin in the aerial parts extract of three-month seedlings prepared with methanol solvent 95% and acetic acid (9:1), and glycyrrhizin in the root extract of four-month seedlings prepared with ethanolic extract (30%) were evaluated qualitatively and quantitatively using HPLC. The results obtained from three replications showed the presence of quercetin and glycyrrhizin in all samples. The amount of quercetin in all samples treated with AgNO3 was significantly higher than control (P≤0.05) and this increase was higher at concentrations of 8 and 10 mg L-1 in comparison with other concentrations. Glycyrrhizin content increased under the influence of different concentrations of AgNO3 as compared to the control; however, this increase was not significant. Our results clearly showed that this method is a practical method to produce and elicit more these compounds with medicinal value.

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“…Many techniques have been used to extract bioactive compounds from liquorice samples. For instance, Liao et al (2016) isolated GL from G. uralensis by using an ultrasonic bath system. Shabkhiz et al (2016) found that superheated water extraction had a relatively higher efficiency than a Soxhlet extractor and UAE for obtaining GL from liquorice roots and, like Hedayati and Ghoreishi (2015), used the response surface methodology (RSM) strategy to optimise extraction conditions.…”

Section: Introductionmentioning

confidence: 99%

Comparison of extraction methods optimised by RSM for extraction of some bioactives from liquorice samples

ÖZCAN¹,

Özcan²,

Us³

et al. 2020

Turk J Agric For

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This study compared the extraction efficiency of 3 different techniques, ultrasound-assisted extraction (UAE), microwaveassisted extraction (MAE), and the classical extraction method, in obtaining some bioactive and allergen compounds, namely liquiritin (LQ), glycyrrhizin (GL), glycyrrhetinic acid (GA), and carbenoxolone (CBX), from liquorice samples of Glycyrrhiza glabra grown in Turkey. Extraction parameters for each technique were optimised by the response surface methodology-central composite design approach. Concentrations of LQ, GL, GA, and CBX, which were selected as the responses of selected independent variables, were determined by liquid chromatography-electrospray ionisation tandem mass spectrometry. One-way variance analysis was performed to evaluate the significance of the results. MAE was revealed as the most effective technique for extracting LQ (mean: 8.52 mg g −1 ), GL (mean: 76.65 mg g −1 ), and GA (mean: 1138.84 µg g −1 ) from liquorice, while the classical technique was the most effective for obtaining CBX (mean: 5.75 µg g −1 ).

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Extraction of Glycyrrhizic Acid from Glycyrrhiza uralensis Using Ultrasound and Its Process Extraction Model

Cited by 5 publications

References 33 publications

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Qualitative and Quantitative Study of Quercetin and Glycyrrhizin in In Vitro Culture of Liquorice (Glycyrrhiza glabra L.) and Elicitation with AgNO3

Comparison of extraction methods optimised by RSM for extraction of some bioactives from liquorice samples

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