Triphala is a well-known Ayurvedic formulation, used against a number of ailments since ancient times. It is an equiproportional mixture of fruits of three medicinal herbs, Amla (Emblica officinalis), Bahera (Terminalia belerica), and Harad (Terminalia chebula). Aim: The proximate composition: Moisture, crude fat, ash, crude protein, crude fiber, and total carbohydrates was determined from the seeds of Amla, Bahera, and Harad. The antioxidant potential of promising extract of Triphala and its fruit constituents in various solvents was evaluated using 2,2′-Diphenyl-1-picrylhydrazyl (DPPH) and phosphomolybdate assay. A comparative study for total phenolic, total flavonoids content, and total antioxidant activity
was done using these extracts in various solvents. Materials and Methods: Triphala as a whole and its three individual constituents show specific antimicrobial activity against certain bacteria and fungi. Many herbal and patent drugs have been formulated by these fruit constituents. These fruit constituents primarily contain tannins, flavonoids, phenolic compounds, saponins, terpenoids, ascorbic
acids, carbohydrates, and many other compounds. Results: The result shows that the total antioxidant capacity follows the order as Amla >Triphala >Bahera > Harad and in aqueous medium being the highest and in case of DPPH; the order is as follows: Bahera>Amla >Harad>Triphala and in methanol being the highest. The synthetic antioxidants such as butylated hydroxyl anisole and butylated hydroxyl
toluene have restricted use in food because of their carcinogenic properties. Conclusion: Therefore, the search for effective, nontoxic natural compounds with antioxidant activity has been intensified in recent years. These medicinal plants contain substantial amounts phytochemicals with capacity to scavenge the free radical and can serve as an alternate potential source of natural antioxidants.