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conferenceseries.com
October 27-29, 2016 Rome, Italy
15th International Conference on
Food Processing & Technology
Volume 7, Issue 12 (Suppl) J Food Process Technol 2016
ISSN: 2157-7110 JFPT, an open access journal Food Technology 2016
October 27-29, 2016
Identification and determination of some bioactive and allergenic compounds in licorice using LC/ESI-MSMS
Fahriye Seyma Bayraktar1, Ahmet Abdullah U S2, Nihat Ozcan1 and Osman Sagdic 2
1Tubitak Marmara Research Center, Turkey
2Yildiz Technical University, Turkey
Roots and rhizomes of Glycrrhiza species, commonly known as licorice (liquorice), have been used for medicinal purposes for
long years and have also been used as a natural sweetener and a flavor additive in foods and beverages such coke. Licorice
has a variety of effects, such as antioxidant, anti-viral, anti-carcinogenic, antitumor, anti-inflammatory, anti-depressant and anti-
diabetic etc. Glycrrhiza glabra L. has commonly been grown in nearly all regions-especially Mediterranean and Southeast regions- of
our country, Turkey. In this study, new LC-MS/MS method for identification and determination of glycyrrhizin, glycrrhitinic acid,
liquiritin and carbenoxolone in licorice was developed. This four compounds in licorice extracted by using ultrasonic water bath
with 20%, 50%, 80%, 100% ethanol-water and methanol-water mixtures at room temperature for 45 min. Then, extracts obtained
in this way, were filtered and diluted before being injected into the LC system. According to average of three replicates of nine
samples, max value of glycrrhizin was 696.35±3.31 mg g-1 in 20% methanol-water mixture, min value of glycrrhizin was 176.50±1.05
mg g-1 in 100% methanol; max value of glycrrhitinic acid was 340.24±0.06 µg g-1 in 50% methanol-water mixture, min value of
glycrrhitinic acid was under the limits of quantitation in 100% ethanol and in 100% water; max value of liquiritin was 73.53±2.03 µg
g-1 in 20% ethanol-water mixture, min value of liquiritin was under the limits of quantitation in 100% ethanol; carbenoxolone was
not detected. Consequently, this method is simple, rapid and effective for identification and determination of these bioactive and
allergenic compounds.
Biography
Fahriye Seyma Bayraktar is a Researcher at TUBITAK MRC Food Institute. She received her Bachelor’s degree from University of Celal Bayar in Department of
Food Engineering, Manisa, in 2011 and also received her Master’s degree from University of Ankara in Department of Food Engineering, Ankara, in 2014. She is
also a Post-graduate in Department of Food Engineering at Yildiz Technical University, Istanbul.
Fahriye Seyma Bayraktar et al., J Food Process Technol 2016, 7:12 (Suppl)