Comparison of total phenolic content in dry extract and powder of Phyllanthus emblica L. fruits

Abstract

Background: Phyllanthus emblica L. (amla) is a plant native to India and Southeast Asia. Its fruits are rich in phenolic compounds, including hydrolyzable tannins, flavonoids, anthocyanins, and phenolic acids. The content of these bioactive compounds varies depending on the raw material form (e.g., dry extracts or dried plant material ground to powder), and technological processing [1]. Aim: To compare the total phenolic content (TPC) of dry P. emblica fruit extract and P. emblica fruit powder. Methods: Dry amla fruit extract and amla fruit powder were analyzed using the Folin–Ciocalteu spectrophotometric method. Gallic acid was used as a reference standard, and the results were expressed as mg gallic acid equivalents (GAE) per gram. Descriptive statistical analysis was applied, and results are presented as mean values with standard deviation (SD). Results: The total phenolic content of the dry Phyllanthus emblica fruit extract, determined using the Folin–Ciocalteu method, was 452 (36) mg GAE/g. The total phenolic content of P. emblica fruit powder was estimated to be 185 (19) mg GAE/g. Conclusion: The results demonstrate that the fruits of Phyllanthus emblica are a rich source of phenolic compounds. The dry extract of fruit contained a substantially higher total phenolic content compared to the fruit powder, indicating that extraction and technological processing effectively increase the concentration of antioxidant-active constituents.