A Comparative Study of Biochemical, Antimicrobial Effects and Phytochemical Composition Analysis of Glycyrrhiza Glabra L. Varieties Root Extracts

Abstract

Plants are the significant global interest as alternative treatment sources with their biologically active compounds. This study compares the chemical composition and the antioxidant, antidiabetic, and antimicrobial properties of ethanol extracts of G. glabra L. two different varieties from different regions. The phytochemical compositions was determined using GC-MS. Additionaly, total phenolic (TPC), flavonoid (TFC) and triterpene (TTC) contents were determined. Glycyrrhizic acid contents were analysed by HPLC. G. glabra var. glandulifera (GF1) showed the highest antioxidant activity. All extracts had strong antidiabetic effects, besides GF1 showing the highest effect. The MIC values was determined against 8 bacterial and 1 yeast strain and values ranged from 2.500 to 0.500; 2.500 to 0.714; 2.500 to 0.714 for G. glabra var. glabra (GB), GF1, G. glabra var. glandulifera (GF2) respectively. Phytochemical studies have shown that TPC was 100.60 +/- 5.06, 127.90 +/- 0.30, 69.01 +/- 0.30 mg GAE /g extract; TFC was 80.07 +/- 0.15, 25.35 +/- 0.0, 16.58 +/- 0.31 mg KE/g and TTC was 217.30 +/- 6.05,172.40 +/- 2.17, 126.30 +/- 4.50 mg OE/g extract for GB, GF1, GF2, respectively. GF1 in particular has the highest glycyrrhizic acid content. This study will contribute to the creation of new treatment strategies and potential therapeutic agents in addition to the use of G. glabra L. in traditional treatments. Our study is also a preliminary study for future studies.