eng Science and Education Publishing American Journal of Food Science and Technology 2333-4835 2020-04-27 8 3 87 98 10.12691/ajfst-8-3-2 AJFST2020832 article Wilart Pompimon 1 Saranya Wattananon 2 Phansuang Udomputtimekakul phansuang@yahoo.com 2 Wipanoot Baison 2 Punchavee Sombutsiri 2 Angkhana Chuajedton 3 Boonthawan Wingwon 4 Department of Chemistry, Faculty of Science, Lampang Rajabhat University, 52100, Lampang, Thailand Department of Food Science, Faculty of Agricultural Technology, Lampang Rajabhat University, 52100, Lampang, Thailand Department of Biology, Faculty of Science, Lampang Rajabhat University, 52100, Lampang, Thailand Department of Management Science, Faculty of Management Science, Lampang Rajabhat University, 52100, Lampang, Thailand The gallic acid and chebulinic acid contents in Phyllanthus emblica Linn., Terminalia bellirica Roxb., Terminalia chebula Retz. 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 P. emblica and T. chebula collected in 2018 were amounted to be double those of the same plants collected in 2017. The chebulinic content in the methanol extract of P. emblica 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. http://pubs.sciepub.com/ajfst/8/3/2/ajfst-8-3-2.pdf Triphala gallic acid chebulinic acid Phyllanthus emblica Terminalia bellirica Terminalia chebula