THE EFFECT OF HARVEST TIME ON THE ANTIOXIDANT ACTIVITY OF GLYCYRRHIZA GLABRA ROOTS ETHANOLIC EXTRACT

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KARAMI Z.; MIRZAEI H.A.; EMAM DJOMEH Z.; SADEGHI MAHOONAK A.R.; KHOMEIRI M.

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Journal: Journal of Food Technology and Nutrition Year:2013 | Volume:10 | Issue:1 (37) Page(s): 5-18

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Title

THE EFFECT OF HARVEST TIME ON THE ANTIOXIDANT ACTIVITY OF GLYCYRRHIZA GLABRA ROOTS ETHANOLIC EXTRACT

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Keywords

ANTIOXIDANT ACTIVITYQ3

ETHANOLIC EXTRACTQ2

HARVEST TIMEQ1

LICORICE ROOTQ1

Abstract

Introduction: increasing awareness of the consumers during the last decades resulted in using safe additives specially antioxidants components in food products. LICORICE ROOT contains high levels of phytochemicals that have health-promoting properties. Some of these phytochemicals, such as Glycyrrhizin and phenolic compounds act as antioxidants, reducing the oxidative damage to cells, that can lead to cancer, heart disease and numbers of the pharmacological actions. The quality of plants in term of the ANTIOXIDANT ACTIVITY and potency might be influenced by numerous factors including harvesting time. Therefore investigation concerning the effect of HARVEST TIME might be essential to obtain the best quality of LICORICE ROOT.Materials and Methods: LICORICE ROOTs harvested at two different periods (T1: 20 October 2010 and T2: 20 January 2010) were analyzed for their chemical composition and the ANTIOXIDANT ACTIVITY was assessed by DPPH reducing power and total antioxidant capacity assay.Results: Higher amounts of moisture were detected in T1 LICORICE ROOT, whereas higher levels of sugar, protein, ash and phenolic compounds were determined in T2 LICORICE ROOT. T2 LICORICE ROOT was found to possess higher ANTIOXIDANT ACTIVITY.Conclusion: The environmental condition influences the growth of herbs and consequently affect the content of their active ingredients. Therefore picking of plant is cost-effective when the concentration of active ingredients reaches the optimum level.

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APA: Copy

KARAMI, Z., MIRZAEI, H.A., EMAM DJOMEH, Z., SADEGHI MAHOONAK, A.R., & KHOMEIRI, M.. (2013). THE EFFECT OF HARVEST TIME ON THE ANTIOXIDANT ACTIVITY OF GLYCYRRHIZA GLABRA ROOTS ETHANOLIC EXTRACT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, 10(1 (37)), 5-18. SID. https://sid.ir/paper/143133/en

Vancouver: Copy

KARAMI Z., MIRZAEI H.A., EMAM DJOMEH Z., SADEGHI MAHOONAK A.R., KHOMEIRI M.. THE EFFECT OF HARVEST TIME ON THE ANTIOXIDANT ACTIVITY OF GLYCYRRHIZA GLABRA ROOTS ETHANOLIC EXTRACT. JOURNAL OF FOOD TECHNOLOGY AND NUTRITION[Internet]. 2013;10(1 (37)):5-18. Available from: https://sid.ir/paper/143133/en

IEEE: Copy

Z. KARAMI, H.A. MIRZAEI, Z. EMAM DJOMEH, A.R. SADEGHI MAHOONAK, and M. KHOMEIRI, “THE EFFECT OF HARVEST TIME ON THE ANTIOXIDANT ACTIVITY OF GLYCYRRHIZA GLABRA ROOTS ETHANOLIC EXTRACT,” JOURNAL OF FOOD TECHNOLOGY AND NUTRITION, vol. 10, no. 1 (37), pp. 5–18, 2013, [Online]. Available: https://sid.ir/paper/143133/en

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