ปริมาณสารประกอบฟีนอลทั้งหมดและปริมาณแกลลิกในผลมะขามป้อมสด และผลมะขามป้อมดองจากห้าแหล่งสายพันธุ์ (TOTAL PHENOLIC AND GALLIC ACID CONTENTS IN FRESH AND PRESERVED EMBLICA OFFICINALIS GAERTN FRUITS FROM FIVE DIFFERENT VARIETIES)

Authors

  • ขนิษฐา ชวนะนรเศรษฐ์ สถาบันวิจัยวิทยาศาสตร์และเทคโนโลยีแห่งประเทศไทย (วว.)
  • อมรรัษฏร์ พิกุลทอง สถาบันวิจัยวิทยาศาสตร์และเทคโนโลยีแห่งประเทศไทย (วว.)
  • มณีรัตน์ มีพลอย สถาบันวิจัยวิทยาศาสตร์และเทคโนโลยีแห่งประเทศไทย (วว.)
  • ไมตรี มัณยานนท์ สถาบันวิจัยวิทยาศาสตร์และเทคโนโลยีแห่งประเทศไทย (วว.)
  • นลินาสน์ จิตร์พรหม สถาบันวิจัยวิทยาศาสตร์และเทคโนโลยีแห่งประเทศไทย (วว.)
  • ปนิดา บรรจงสินศิริ สถาบันวิจัยวิทยาศาสตร์และเทคโนโลยีแห่งประเทศไทย (วว.)
  • ชลธิชา นิวาสประกฤติ สถาบันวิจัยวิทยาศาสตร์และเทคโนโลยีแห่งประเทศไทย (วว.)
  • เนาวพันธุ์ หนูจุ้ย สถาบันวิจัยวิทยาศาสตร์และเทคโนโลยีแห่งประเทศไทย (วว.)

Keywords:

Emblica Officinalis Gaertn, Euphorbiaceae Family, Gallic Acid, Total Phenolic Content, HPLC Analysis

Abstract

         Emblica officinalis Gaertn has been used in traditional medicine for treatment of various diseases in Asian countries. It has been recorded in Ayurvedic and traditional medicines in Thailand for health tonic and one of its recipe was recently reported on cancer treatment. Gallic acid, an active compound from E. officinalis fruit varaints, has revealed on research against oxidative diseases and used in pharmacological manufacturing. This study was aimed to analyze gallic acid and total phenolic phytoconstituents in E. officinalis Gaertn fruits from five difference varieties in both fresh and their preserved in 10% and 15% NaCl solution during three months storage time. The five fruit pulps from KR-1, KR-2, KR-3, KR-4 and LTK-3 were separated from the seeds, then have been dried and powdered, respectively. The powder was extracted by using absolute ethanol. Gallic acid content was evaluated in all extracts by using HPLC apparatus.The results revealed that KR-4 variety contained the lowest gallic acid content whereas the highest content was obtained in LTK-3 variety. Gallic acid and phenolic contents were increased from week 0 to 12.
The further research will focus on food products, pharmaceutical evaluation and cosmetics in the LTK-3 variety.

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References

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Published

2020-03-27

How to Cite

ชวนะนรเศรษฐ์ ข. ., พิกุลทอง อ. ., มีพลอย ม. ., มัณยานนท์ ไ. . . ., จิตร์พรหม น. ., บรรจงสินศิริ ป. ., นิวาสประกฤติ ช. ., & หนูจุ้ย เ. . (2020). ปริมาณสารประกอบฟีนอลทั้งหมดและปริมาณแกลลิกในผลมะขามป้อมสด และผลมะขามป้อมดองจากห้าแหล่งสายพันธุ์ (TOTAL PHENOLIC AND GALLIC ACID CONTENTS IN FRESH AND PRESERVED EMBLICA OFFICINALIS GAERTN FRUITS FROM FIVE DIFFERENT VARIETIES). Srinakharinwirot University Journal of Sciences and Technology, 11(22, July-December), 13–22. Retrieved from https://ph02.tci-thaijo.org/index.php/swujournal/article/view/240345

Issue

Vol. 11 No. 22, July-December (2019): Srinakharinwirot University (Journal of Science and Technology)

Section

บทความวิจัย

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