Quantification of Glycyrrhizin from Different Extract of Glycyrrhiza Glabra
- April 29, 2021
- Posted by: rsispostadmin
- Categories: IJRSI, Pharmacy
International Journal of Research and Scientific Innovation (IJRSI) | Volume VIII, Issue III, March 2021 | ISSN 2321–2705
Quantification of Glycyrrhizin from Different Extract of Glycyrrhiza Glabra
Clariya Rapheal1, Prasanth S.S2
1Department of Pharmaceutical chemistry, Westfort College of pharmacy.
2Department of pharmaceutical analysis ,Alshifa college of pharmacy .
ABSTRACT
Identification and quantification of phytoconstituents in Glycyrrhiza glabra was carried out by HPTLC. Whereas the dried root of Glycyrrhiza glabra was extracted successively with solvent like hexane, chloroform and methanol respectively. The phytochemical screen of each extract was performed and compares the result. The Total phenolic content of each extract were carried out using Gallic acid as reference. In that the methanolic extract had a higher amount of total phenolic content.. The anti oxidant activity of each extract were carried out by DPPH assay using ascorbic acid as reference standard. This assay revealed that methanolic extract had a lower IC 50 value .The quantification of glycyrrhizin in each extract was carried out by HPTLC using silicagel F254nm plate which was developed in optimized solvent system of Chloroform: Methnol: water (6:3.5:0.5v/v/v).HPTLC revealed that methanolic extract of Glycyrrhiza glabra was having higher amount of Glycyrrhizin content.
KEY WORD: – Glycyrrhiza glabra, Total phenolic content, DPPH assay, Glycyrrhizin,
IC 50 value
INTRODUCTION
Medicinal plants are of great importance to the health of individuals and communities Glycyrrhiza glabra is a peeled or unpeeled root and stolon of Glycyrrhiza glabra Lbelongs to the family: Leguminosae. . The saponin, glycoside, triterpenoid, potassium salt, calcium salt and glycyrrhizic acid are the major active constituent in Glycyrrhiza glabra and also consist of ammoniumsalt of glycyrrhizicacid is called Glycyrrhizin[1].
Glycyrrhizin, a triterpenoid compound, accounts for the sweet taste of licorice root[.[2]. Both glycyrrhizin and glycyrrhetic acid can exist in the 18α and 18β stereoisomers. As a tribasic acid, glycyrrhizin can form a variety of salts and occurs naturally in licorice root as the calcium and potassium salts.[3]
