Abstract
The aim of this work was to investigate the interaction of herbal ingredients contained in Triphala recipe (Terminalia chebula, Terminalia bellirica, and Phyllanthus emblica in equal proportion) using simplex lattice design. This work focused on chemical analysis of four phenolic compounds including gallic acid, corilagin, chebulagic acid, and chebulinic acid by validated high-performance liquid chromatography. The effect of the extraction technique (decoction vs. infusion) and gamma irradiation was also examined. The combination index was used as a tool for determination of interaction of the ingredients contained in the herbal recipe. Results showed that the extraction technique and gamma irradiation slightly altered the content of some phenolic compounds as well as the combination index. The positive interaction seems to be found at the equal proportion of the three plants. This work scientifically supported the suitable formula of the Triphala recipe in the traditional use.
Highlights
Triphala is an herbal formula composed of equal proportion of dried fruits of three plants: Terminalia chebula Retz. var. chebula, Terminalia bellirica (Gaertn.) Roxb., and Phyllanthus emblica L
Charoenchai et al [4] reported that chemical constituents contained in Triphala obtained from electrospray mass spectrometry were ascorbic acid, gallic acid, corilagin, chebulagic acid, rutin, chebulinic acid, and quercetin
The five phenolic compounds, including gallic acid, corilagin, chebulagic acid, rutin, and chebulinic acid were selected as standard markers for Triphala used in this study
Summary
Triphala is an herbal formula composed of equal proportion of dried fruits of three plants: Terminalia chebula Retz. var. chebula, Terminalia bellirica (Gaertn.) Roxb., and Phyllanthus emblica L. Chebula, Terminalia bellirica (Gaertn.) Roxb., and Phyllanthus emblica L. It has been used for a long time in Ayurvedic medicines. Triphala contains high content of ascorbic acid and phenolic compounds, so it possesses good antioxidant activity [2]. Pawar et al [3] reported the use of gallic acid, chebulagic acid, and chebulinic acid as standard markers for Triphala. The major active compounds of Triphala are ascorbic acid, gallic acid, corilagin, chebulagic acid, rutin, chebulinic acid, and quercetin. Varma et al [5] reported the chemical constituents, including gallic acid, ellagic acid, chebulinic acid, emblicanin A and B, and friedelin. The other phenolic compounds were reported, i.e., chebulic acid, tannic acid, epicatechin, and syringic acid [2]. Several studies reveal that Triphala is an antioxidant-rich product so that it can be used as a food supplement and beverage to promote health [10]
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