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. 2022 Aug 30:2022:4669723.
doi: 10.1155/2022/4669723. eCollection 2022.

A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component

M Prabhahar  1 , Gomathi K  2 , Prakash S  1 , Sendilvelan S  3 , Saravana Kumar M  1 , Jijina Go  4 , Edwin Geo Varuvel  5 , Haiter Lenin A  6
Affiliations

A Study on Glycyrrhiza glabra-Fortified Bread: Predicted Glycemic Index and Bioactive Component

M Prabhahar et al. Bioinorg Chem Appl. .

Retraction in

Abstract

Bread is one of the highest-selling food products throughout the world. Lots of demand arose from the bread producers by the consumers to convert the traditional bread into functional food. In this study, normal bread was converted to functional herbal bread by infusing it with extracts of Glycyrrhiza glabra. The functional components of the Glycyrrhiza glabra were analyzed by liquid chromatography-mass spectroscopy (LCMS). The antioxidant study revealed that the extract has high antioxidant potency. The present study also investigated the antidiabetic potency of the extract. Bread is fortified with various percentages of Glycyrrhiza glabra, such as 2, 4, and 6. The fortified bread was analyzed for various sensory and taste parameters. Biochemical assays such as the in vitro digestibility test and glycaemic index suggest that fortified bread reduces the glycaemic index. From the study, it was inferred that 6% of infused bread was found to have high potency as a functional food when compared to 2 and 4%. From the above study, it was suggested that fortified bread reduces the glycaemic index and is best suited for diabetic people and diet watchers.

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Conflict of interest statement

The authors declare that they have no conflicts of interest.

Figures

Figure 1
Figure 1
Antioxidant activity of Glycyrrhiza glabra extract.
Figure 2
Figure 2
Antihemolytic activity of Glycyrrhiza glabra extract.
Figure 3
Figure 3
(a) Hesperetin spectrum, (b) isoliquiritigenin, (c) irigenin, (d) keto glucuronide, (e) berberine, (f) 7-hydroxy-2′-methoxyisoflavone, (g) genkwanin, (h) positively ionized peaks of Glycyrrhiza glabra extract, and (i) negatively ionized peaks of Glycyrrhiza glabra extract.
Figure 4
Figure 4
Alpha amylase inhibitory assay of Glycrrhiza glabra extract.
Figure 5
Figure 5
α-Glucosidase inhibitory assay of Glycyrrhiza glabra extract.
Figure 6
Figure 6
GCMS graph of the Glycyrrhiza glabra extract.
Figure 7
Figure 7
Radar plot for sensory evaluation.
Figure 8
Figure 8
Glycyrrhiza glabra digestion trajectories.
Figure 9
Figure 9
Starch hydrolysis in Glycyrrhiza glabra-fortified bread.
See this image and copyright information in PMC

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