Processing and antioxidant activities of anjibaicha tea polyphenols tablets

By optimizing formula and processing and using moist pellet manufacturing method, a kind of anjibaicha tea polyphenols tablets (ATPT) was prepared.The antioxidant avtivities of ATPT were evaluated, using various antioxidant assays included the scavenging on DPPH and ABTS+ free radicals, ferrous ion chelating activity, and reducing power determination.The result showed that the anjibaicha extract and the quantities of several primary materials had great effect on the quality of ATPT.The moistening agent was 90% ethanol.The optimum formula was 5% anjibaicha extract, 40% sugar, 20% maltodextrin, 1.6% citric acid, 3% vitamin C, 5% taurine, 25.4% mannitol and 0.6% magnesium stearate.The half scavenging rate (IC50) of ATPT on DPPH and ABTS+ free radicals was 48.74, 43.32μg/mL, respectively.The ferrous ion chelating concentration in half of ATPT was 773.60μg/mL.Moreover, the reducing capacity of ATPT was 0.97μmol/mg.This study elucidated that new ATPT had good taste, special flavor of anjibaicha, smooth surface, identical color, good hardness, and excellent antioxidant activity.