Development of Effervescent Tablets Containing Elderberry Vine Tea Compound and Evaluation of Their Antioxidant Activity

Abstract

Elderberry and vine tea, renowned for their wealth of bioactive constituents and potent antioxidant prowess, hold remarkable promise within a wide array of culinary contexts. This study presents a pioneering advancement in the realm of compound effervescent tablet formulation. Employing the response surface design optimization, this work develops a formulation comprising a total disintegrant (acid-to-base ratio 1.3 : 1) at 50%, elderberry extracts at 31.7%, ultra-micro vine tea powder at 8.3%, stevioside at 3.4%, PEG-6000 at 2.7%, mannitol at 2.9%, and PVP at 1%. Under these carefully optimized conditions, the resultant tablet exhibits remarkable attributes including an average disintegration time of $184.50\pm 4.65\text{s}$ , foaming quantity of $30.64\pm 2.10\text{mg}/\text{g}$ , and tablet hardness measuring $54.59\pm 3.41\text{N}$ , with a weight uniformity well within the ±5%. Regarding the antioxidant efficacy, the total flavonoid content attains $76.79\pm 3.76\text{mg}$ RE/g, and phenolic content reaches $94.84\pm 4.95\text{mg}\text{GAE}/\text{g}$ . Moreover, the $\text{E}{\text{C}}_{50}$ values for scavenging 1,1-diphenyl-2-picrohydrazine (DPPH), hydroxyl (OH), and 2, 2 $\prime$ -azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) radicals are determined at 0.4667 mg/mL, 0.9772 mg/mL, and 0.5014 mg/mL, respectively. This investigation underscores the performance of the effervescent tablet in satisfying stringent physicochemical standards, while also showcasing outstanding antioxidant potency, paving the way for the advancement of antioxidant-functional foods and sustainable exploitation of natural resources.