Journal of Pharmacy And Bioallied Sciences
Journal of Pharmacy And Bioallied Sciences Login  | Users Online: 1439  Print this pageEmail this pageSmall font sizeDefault font sizeIncrease font size 
    Home | About us | Editorial board | Search | Ahead of print | Current Issue | Past Issues | Instructions | Online submission

Year : 2020  |  Volume : 12  |  Issue : 6  |  Page : 743-746

Formulation of effervescent granule from robusta green coffee bean ethanolic extract (Coffea canephora)

Department of Pharmacy, Universitas Syiah Kuala, Aceh, Indonesia

Correspondence Address:
Meutia Faradilla
Jurusan Farmasi FMIPA, Universitas Syiah Kuala, Lt. 3 Blok A, Gedung Baru FMIPA, Jl. Syech Abdul Rauf, Darussalam, Banda Aceh, Aceh.
Login to access the Email id

Source of Support: None, Conflict of Interest: None

DOI: 10.4103/jpbs.JPBS_258_19

Rights and Permissions

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.

Print this article     Email this article
 Next article
 Previous article
 Table of Contents

 Similar in PUBMED
   Search Pubmed for
   Search in Google Scholar for
 Related articles
 Citation Manager
 Access Statistics
 Reader Comments
 Email Alert *
 Add to My List *
 * Requires registration (Free)

 Article Access Statistics
    PDF Downloaded165    
    Comments [Add]    
    Cited by others 1    

Recommend this journal