Phytochemical Analysis and In vitro Evidence of Antimalarial, Antibacterial, Antifungal, Antioxidant and Anti-inflammatory Activities of Ethanol Extract of Emblica officinalis Fruit

Introduction: The purpose of this study was to evaluate the antimalarial, antibacterial, antifungal, antioxidant, and anti-inflammatory properties of Emblica officinalis fruit ethanol extract. Methods: Emblica officinalis fruit extract was prepared using the Soxhlet apparatus at room temperature for 48 hours with 99% ethanol and 1% of double-distilled water. GCMS was used to determine the phytoconstituent profile of an extract of Emblica officinalis fruit, and in-vitro assays were used to assess the biological activities. Results: Malic acid, pyrogallol, cinnamic acid, pidolic acid, L-glucose, palmitic acid, linoleic acid, gallic acid, ellagic acid, heneicosane, and levoglucosenone were identified in the extract by GCMS analysis. The ethanol extract of Emblica officinalis fruit showed antimalarial activity against Plasmodium falciparum with EC50=13.68 g/ml and antibacterial activity with MIC=6.25μg/ml and MIC=12.5 μg/ml against Staphylococcus aureus and Salmonella typhi, respectively. Also, significant antifungal activity of the extract was observed with MIC=6.25μg/ml on Aspergillus niger. Conclusion: The extract showed excellent affinity to scavenge the free radicals and protection of protein denaturation, which indicates its antioxidant and anti-inflammatory effects, respectively. These protective effects may possibly be due to therapeutically active compounds present in Emblica officinalis fruit.