Determination of Total Phenolic Content of Fruits of Phyllanthus emblica Collected
in Cao Bang Using UV-Spectroscopy
A major compound was isolated from fruits of Phyllanthus emblica (PE). The chemical structure of the isolate was identified to be gallic acid by comparison of the physicochemical and spectroscopic data with those published in literature. In addition, the fingerprint profile and the total phenolic compounds (TPC) content of the 96 % ethanol and water extracts were investigated. The values of the TPC of the 96% ethanol extract (439.81 ± 11.63 mg GAE/g) was higher than that of the water extract extract of the PE fruits (352.08 ± 6.89 mg GAE/g).
Keywords: Phylanthus emblica, Fruits, Gallic acid, Total phenolic compound, Fingerprint profile.
(Nguồn tin: )