HPLC analysis of different parts of C. asiatica and A. paniculata revealed the presence of tannic ( Rt 2.27min), gallic ( Rt2.92 min), caffeic (Rt 3.26 min) vanillic (Rt 3.26 min), ferulic 9Rt 3.40), chlorogenic (Rt 4.16 min), cinnamic ( Rt 4.46 min) and salicylic ( Rt 7.35) acids in various proportions. Qualitative and quantitative variations in phenolic acid profile of both the plants were observed. While gallic acid was in all parts of both the plants, its maximum amount was present in the leaves of C. asiatica (24.2 μg/g) and fruit of A. paniculata (17.2 μg/g). Caffeic acid was maximum in leaves of C. asiatica and A. paniculata (6.2 and 7.4 μg/g fresh wt., respectively) . The chlorogenic acid was not found in the parts of C. asiatica, however, it was present in the leaves (17.2 μg/g fresh wt.) and fruits (3.6 μg/g fresh wt.) of A. paniculata. Other phenolic acids along with salicylic acid were found in both the plants in varying amount.
