@article{ajfst2020832,
author={{Pompimon, Wilart and Wattananon, Saranya and Udomputtimekakul, Phansuang and Baison, Wipanoot and Sombutsiri, Punchavee and Chuajedton, Angkhana and Wingwon, Boonthawan},
title={HPLC Determination of the Gallic Acid and Chebulinic Acid Contents of <i>Phyllanthus emblica</i> Linn., <i>Terminalia bellirica</i> Roxb., <i>Terminalia chebula</i> Retz. and Triphala Products from Chae Son district, Lampang, Thailand},
journal={American Journal of Food Science and Technology},
volume={8},
number={3},
pages={87--98},
year={2020},
url={http://pubs.sciepub.com/ajfst/8/3/2},
issn={2333-4835},
abstract={The gallic acid and chebulinic acid contents in <i>Phyllanthus emblica</i> Linn., <i>Terminalia bellirica</i> Roxb., <i>Terminalia chebula </i>Retz<i>.</i> and Triphala products from Chae Son district, Lampang, Thailand at 2017 and 2018 seasons were studied. The HPLC separation was validated for analysis the hexane, ethyl acetate and methanol herb extracts. The gallic acid contents in the methanol extracts of <i>P. emblica</i> and <i>T. chebula</i> collected in 2018 were amounted to be double those of the same plants collected in 2017. The chebulinic content in the methanol extract of <i>P. emblica</i> collected in 2018 was almost double that of the same plant collected in 2017. The gallic acid contents of two Triphala products (with sugar and sugar-free) were not found to be different while the chebulinic contents of the two Triphala products for 2018 were 50% higher than those of 2017. The gallic acid and chebulinic acid contents variation form year to year should be taken into consideration for the production of Triphala products.},
doi={10.12691/ajfst-8-3-2}
publisher={Science and Education Publishing}
}