A Process Development FOR Extraction of Marker Compound from EMBLICA OFFICINALIS FRUIT

The present study is done to examine and optimize the process of enzyme-assisted extraction of Gallic acid from the dried fruit of Emblica officinalis. The aqueous extraction yielded 12.09% of Gallic acid. A selective extraction process after the treatment with enzymes is proposed by using 30% (v/v) methanol which releases up to 15.68% of the Gallic acid, present in the dried fruit. The optimal conditions were as follows: pH value was 4.5, concentration of cellulase solution was 2.5 mg/mL, incubation time was 8 h, incubation temperature was 50 ºC and solid:solvent ratio was 1:8 . Enzyme-assisted extraction was proven to be highly efficient in the process development for extraction of marker compounds from herbal drugs and could be used in making enriched herbal extracts of product on a large scale.