Determination of Some Ethnomedicinally Important Constituents of Aegle marmelos Fruit During Different Stages of Ripening

AimAegle marmelos is a medicinal herb belonging to the Rutacae family. The fruit of A. marmelos at each stage of ripening is used as ethnomedicine to cure various diseases. The aim of the present study was to determine the components contributing to the medicinal value of the A. marmelos fruit at different stages of ripening.MethodsHigh-performance liquid chromatography (HPLC) was used to determine polyphenol, vitamins, organic acids and sugars in A. marmelos fruit at different stages of ripening.ResultsTannin, a polyphenol responsible for astringent and antimicrobial properties of A. marmelos fruit was found to increase during ripening. Riboflavin, a vital medicinal component was detected in traceable amount only in full-ripe A. marmelos fruit. Riboflavin contributes towards body growth, reproduction and red cell production. The content of ascorbic acid (vitamin C) which is useful in preventing scurvy decreased significantly as fruit ripens.ConclusionsThe difference in the medicinal effect of A. marmelos fruit at each stage of ripening might be due to the presence of different amount of polyphenol, vitamins and organic acids.