Development of Green Tea incorporated Ayurvedic toothpaste
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Date
2015
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Journal ISSN
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Publisher
Uva Wellassa University of Sri Lanka
Abstract
The tea plant Camellia sinensis is native to South East Asia and consumed worldwide, although in
greatly different amounts. It is generally accepted that, next to water, tea is the most consumed
. Green tea contains polyphenolic
compounds, which include flavanols, flavandiols, flavonoids, and phenolic acids and account for
30% of the dry weight of green tea leaves. Green tea contains compounds that appear to control
inflammation and fight bacterial infection. This drink is also rich in antioxidants, which have many
oral health properties as Cavity prevention, Gum health, Less tooth loss, Cancer control, Better breath
(Lisa, 2011). But the oral health benefit of the green tea is less aware by the people (Narotzki et al,
2012). This study is aimed to develop green tea incorporated ayurvedic toothpaste by addition of five
different herbs to enhance the natural flavor of the tooth paste while increasing the oral health
benefits.
The main objective is to develop ayurvedic toothpaste incorporating green tea and evaluate it for
selected quality parameters. Other objectives are to determine the appropriate green tea and herbal
oil incorporation quantity, to evaluate taste of the toothpaste (strength, bitterness), liquor color, smell,
freshness after washing and the overall acceptability as quality indicators.
Materials and Methods
The green tea ayurvedic toothpaste consists with chemical mixture, green tea extract and herbal oil.
To prepare the toothpaste chemical mixture 325g of powdered Calcium Carbonate (CaCO3), 5g of
Carboxy Methyl Cellulose (CMC), 10g of Sodium Lauryl Sulfate (SLS) and 2g of Methyl Paraben
were mixed well during 15 minutes. And 110 mL of distilled water, 70 mL of glycerol and 70 mL of
sorbitol were mixed in a separate dish and poured in to the solid chemical mixture and mixed together
until 30 minutes. It was stored in a sealed container.
To extract the herbal oil 110g of each powdered Clove, Welmee, Munamal and Aralu were ground
by adding 100 mL of distilled water until herbal pulp was formed. And the pulp was boiled during
10 minutes at constant temperature while mixing with 500 mL Sesame oil until evaporated the total
water amount. Green tea – water extraction was done using reflux extractor (ISO 1574:1980). To
prepare the green tea ayurvedic toothpaste all the three ingredients (chemical mixture, green tea and
herbal oil) were mixed together at 1% , 2% of green tea extract and herbal oil levels.
Sensory evaluation with 30 untrained panelists was carried out to select the best green tea, and herbal
oil incorporation quantity for the formulated toothpaste. Five point hedonic scale was used to evaluate
samples for taste (strength, bitterness), color of the paste, smell, freshness after wa shing and the
overall acceptability. Data were statistically analyzed using Freidman test at 5% level of significance
using MINITAB statistical software.
The pH value of the developed toothpaste was measured with electronic pH meter. Determination of
Moisture and Volatile Matter, Foaming Volume and Stability of the toothpaste were done based on
SLS 275:2006 specifications.
Determination of polyphenol content of the toothpaste was done according to the ISO 14502-1
specifications. Prepared green tea ayurvedic toothpaste and control were tested for well diffusion
assay using experimental microorganism included Strephylococcs aureus and the mean zone
inhibition was measured (Awadalla et al, 2011). A total plate count test was done to determine the
microbial evaluation of the toothpaste. The prepared mouthwash was subjected to a storage study by
observing color and the smell at two weeks intervals and the pH of the product also measured.
Results and Discussion
Analyzed statistical data of the sensory evaluation of first experiment revealed that, there was a
significant difference (p<0.05) among five treatments in respect to the all the sensory attributes tested.
According to the Figure 1, Second treatment combination (475) which consisted of 1% of green tea
extract and 2% of herbal oil amounts were selected as the best treatment to develop the new product
since each of the significantly different attribute bears the highest rank mean and median values
except colour of the product
Description
Keywords
Agriculture, Export Agriculture, Tea Industrials, Tea Technology, Crop Production, Ayurvedic toothpaste