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Formulation of Effervescent Granule from Robusta Green Coffee Bean Ethanolic Extract (Coffea canephora)

INTRODUCTION: Robusta coffee (Coffea canephora) is one of the many crops cultivated in Aceh, and at present is only being used as a drink. Research has shown the potential of many pharmacological uses for coffee, including its use as a remedy to treat diabetes. Effervescent granules are one of the o...

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Autores principales: Maysarah, Hilda, Sari, Irma, Faradilla, Meutia, Kwok, Kevin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Wolters Kluwer - Medknow 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8021061/
https://www.ncbi.nlm.nih.gov/pubmed/33828371
http://dx.doi.org/10.4103/jpbs.JPBS_258_19
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author Maysarah, Hilda
Sari, Irma
Faradilla, Meutia
Kwok, Kevin
author_facet Maysarah, Hilda
Sari, Irma
Faradilla, Meutia
Kwok, Kevin
author_sort Maysarah, Hilda
collection PubMed
description INTRODUCTION: Robusta coffee (Coffea canephora) is one of the many crops cultivated in Aceh, and at present is only being used as a drink. Research has shown the potential of many pharmacological uses for coffee, including its use as a remedy to treat diabetes. Effervescent granules are one of the oral dosage forms that can not only mask the unpleasant taste of bioactive substances, but also have a high aesthetic value and can contain relatively large doses of bioactive substances. Previous research has shown that ethanolic extract of robusta green coffee beans at 100 mg/kg body weight (BW) rat yielded the highest percentage of glucose reduction. On the basis of that research, the dosage was used in this study to be formulated into effervescent granule. AIMS: This study aimed to find the best formulation of effervescent granules preparation using various concentrations of effervescent salt that meets the general requirements of effervescent dosage forms. The concentrations of citric acid, tartaric acid, and sodium bicarbonate used in sequence were 7.35%, 14.7%, and 25% (F1); 8.08%, 16.17%, and 27.5% (F2); and 8.82%, 17.64%, and 30% (F3), respectively. Robusta green coffee beans were extracted using the maceration method. RESULTS: Secondary metabolite screening of extract showed that it contained alkaloid, saponin, phenolic, and flavonoid metabolites. Effervescent granules were evaluated and F1 and F2 did not qualify the flowability standard of the granules, whereas F3 qualified in all the evaluation standards. CONCLUSION: On the basis of these results, F3 produced the best effervescent granules that met the general standards of the effervescent dosage forms.
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spelling pubmed-80210612021-04-06 Formulation of Effervescent Granule from Robusta Green Coffee Bean Ethanolic Extract (Coffea canephora) Maysarah, Hilda Sari, Irma Faradilla, Meutia Kwok, Kevin J Pharm Bioallied Sci Original Article INTRODUCTION: Robusta coffee (Coffea canephora) is one of the many crops cultivated in Aceh, and at present is only being used as a drink. Research has shown the potential of many pharmacological uses for coffee, including its use as a remedy to treat diabetes. Effervescent granules are one of the oral dosage forms that can not only mask the unpleasant taste of bioactive substances, but also have a high aesthetic value and can contain relatively large doses of bioactive substances. Previous research has shown that ethanolic extract of robusta green coffee beans at 100 mg/kg body weight (BW) rat yielded the highest percentage of glucose reduction. On the basis of that research, the dosage was used in this study to be formulated into effervescent granule. AIMS: This study aimed to find the best formulation of effervescent granules preparation using various concentrations of effervescent salt that meets the general requirements of effervescent dosage forms. The concentrations of citric acid, tartaric acid, and sodium bicarbonate used in sequence were 7.35%, 14.7%, and 25% (F1); 8.08%, 16.17%, and 27.5% (F2); and 8.82%, 17.64%, and 30% (F3), respectively. Robusta green coffee beans were extracted using the maceration method. RESULTS: Secondary metabolite screening of extract showed that it contained alkaloid, saponin, phenolic, and flavonoid metabolites. Effervescent granules were evaluated and F1 and F2 did not qualify the flowability standard of the granules, whereas F3 qualified in all the evaluation standards. CONCLUSION: On the basis of these results, F3 produced the best effervescent granules that met the general standards of the effervescent dosage forms. Wolters Kluwer - Medknow 2020-11 2020-11-05 /pmc/articles/PMC8021061/ /pubmed/33828371 http://dx.doi.org/10.4103/jpbs.JPBS_258_19 Text en Copyright: © 2020 Journal of Pharmacy and Bioallied Sciences http://creativecommons.org/licenses/by-nc-sa/4.0 This is an open access journal, and articles are distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 License, which allows others to remix, tweak, and build upon the work non-commercially, as long as appropriate credit is given and the new creations are licensed under the identical terms.
spellingShingle Original Article
Maysarah, Hilda
Sari, Irma
Faradilla, Meutia
Kwok, Kevin
Formulation of Effervescent Granule from Robusta Green Coffee Bean Ethanolic Extract (Coffea canephora)
title Formulation of Effervescent Granule from Robusta Green Coffee Bean Ethanolic Extract (Coffea canephora)
title_full Formulation of Effervescent Granule from Robusta Green Coffee Bean Ethanolic Extract (Coffea canephora)
title_fullStr Formulation of Effervescent Granule from Robusta Green Coffee Bean Ethanolic Extract (Coffea canephora)
title_full_unstemmed Formulation of Effervescent Granule from Robusta Green Coffee Bean Ethanolic Extract (Coffea canephora)
title_short Formulation of Effervescent Granule from Robusta Green Coffee Bean Ethanolic Extract (Coffea canephora)
title_sort formulation of effervescent granule from robusta green coffee bean ethanolic extract (coffea canephora)
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8021061/
https://www.ncbi.nlm.nih.gov/pubmed/33828371
http://dx.doi.org/10.4103/jpbs.JPBS_258_19
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