Investigation of the Interaction of Herbal Ingredients Contained in Triphala Recipe Using Simplex Lattice Design: Chemical Analysis Point of View
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...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2020-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2020/5104624 |
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| author | Chaowalit Monton Thaniya Wunnakup Jirapornchai Suksaeree Laksana Charoenchai Natawat Chankana |
| author_facet | Chaowalit Monton Thaniya Wunnakup Jirapornchai Suksaeree Laksana Charoenchai Natawat Chankana |
| author_sort | Chaowalit Monton |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-7a9eead60d164d0aa9ad4d42647997d2 |
| institution | Kabale University |
| issn | 2356-7015 2314-5765 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-7a9eead60d164d0aa9ad4d42647997d22025-08-20T03:35:41ZengWileyInternational Journal of Food Science2356-70152314-57652020-01-01202010.1155/2020/51046245104624Investigation of the Interaction of Herbal Ingredients Contained in Triphala Recipe Using Simplex Lattice Design: Chemical Analysis Point of ViewChaowalit Monton0Thaniya Wunnakup1Jirapornchai Suksaeree2Laksana Charoenchai3Natawat Chankana4Drug and Herbal Product Research and Development Center, College of Pharmacy, Rangsit University, Pathum Thani 12000, ThailandDrug and Herbal Product Research and Development Center, College of Pharmacy, Rangsit University, Pathum Thani 12000, ThailandDepartment of Pharmaceutical Chemistry, College of Pharmacy, Rangsit University, Pathum Thani 12000, ThailandDrug and Herbal Product Research and Development Center, College of Pharmacy, Rangsit University, Pathum Thani 12000, ThailandSun Herb Thai Chinese Manufacturing, College of Pharmacy, Rangsit University, Pathum Thani 12000, ThailandThe 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.http://dx.doi.org/10.1155/2020/5104624 |
| spellingShingle | Chaowalit Monton Thaniya Wunnakup Jirapornchai Suksaeree Laksana Charoenchai Natawat Chankana Investigation of the Interaction of Herbal Ingredients Contained in Triphala Recipe Using Simplex Lattice Design: Chemical Analysis Point of View International Journal of Food Science |
| title | Investigation of the Interaction of Herbal Ingredients Contained in Triphala Recipe Using Simplex Lattice Design: Chemical Analysis Point of View |
| title_full | Investigation of the Interaction of Herbal Ingredients Contained in Triphala Recipe Using Simplex Lattice Design: Chemical Analysis Point of View |
| title_fullStr | Investigation of the Interaction of Herbal Ingredients Contained in Triphala Recipe Using Simplex Lattice Design: Chemical Analysis Point of View |
| title_full_unstemmed | Investigation of the Interaction of Herbal Ingredients Contained in Triphala Recipe Using Simplex Lattice Design: Chemical Analysis Point of View |
| title_short | Investigation of the Interaction of Herbal Ingredients Contained in Triphala Recipe Using Simplex Lattice Design: Chemical Analysis Point of View |
| title_sort | investigation of the interaction of herbal ingredients contained in triphala recipe using simplex lattice design chemical analysis point of view |
| url | http://dx.doi.org/10.1155/2020/5104624 |
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