Preparation of Green Tea Effervescent Tablets
Abstract
This study aims to prepare green tea effervescent tablets with high EGCG content to retain the antioxidant and antibacterial effects of green tea as well as to diversify green tea product lines. The green tea effervescent tablets, prepared in the study by the method of wet granulation and stamping, met the general quality standards for effervescent tablets according to Vietnam Pharmacopeia V with the content of EGCG, quantified by HPLC, reaching 8.423 ± 0.023%.
Keywords
Green tea, effervescent tablets, epigallocatechin gallate, HPLC.
References
[1] Do Tat Loi, Vietnamese medicinal plants andherbs, Thoi Dai Publishing House, Vietnam, 2013, pp. 187-188.[2] Shutsung Liao, Yung-hsi Kao, Richard A.Hiipakka, Green Tea: Biochemical and Biological Basis for Health benefits, Vitamins and Hormones. 62 (2001) 09-61. https://doi.org/10.1016/s0083-6729(01)62001-6.[3] Shuichi Masuda, Yuko Shimamura, Colin R. Martin, Effect of Green Tea on Nitrosamines: Implications for Cancer, Tea in health and disease prevention. 68 (2013) 813-820. https://doi.org/10.1016/C2010-0-64948-0[4] Richard S. Bruno, Joshua A. Bomser, Mario G. Ferruzzi, Antioxidant capacity of Green tea (Camellia sinensis). 4 (2014) 33-39. https://doi.org/10.1016/B978-0-12-404738-9.00004-0. [5] C.J. Chang et al, Separation of catechins from green tea using carbon dioxide extraction, Food chemistry. 68 (1) (2000) 109-113. https://doi.org/10.1016/S0308-8146(99)00176-4[6] M.E. Harbowy et al, Tea chemistry, Critical reviews in plant…
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