Formulation and Evaluation of Quality Parameters of Effervescent Granules from the Potent Antioxidant between Two Variants of the Adaptogenic Herb <i>Ocimum tenuiflorum</i> L.

<table class="table-group" id="tab3"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr class="thead"><td class="align_left">Parameters</td><td class="align_center">1 month</td><td class="align_center">2 months</td><td class="align_center">3 months</td></tr><tr><td class="thead-hr" colspan="4"><hr/></td></tr><tr><td class="align_left">Effervescent time (sec)</td><td class="align_center">50</td><td class="align_center">49.9</td><td class="align_center">49.9</td></tr><tr><td class="align_left">Visual characteristics (color, odor, and texture)</td><td class="align_center">Uniform</td><td class="align_center">Uniform</td><td class="align_center">Uniform</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr"/></td></tr></table></td></tr></table>

<div>Stability studies of effervescent granules of the <i>O. tenuiflorum</i> L. leaf extract at 27 ± 2°C.</div>

The Scientific World Journal

tab3

Table 3

Table 3: Formulation and Evaluation of Quality Parameters of Effervescent Granules from the Potent Antioxidant between Two Variants of the Adaptogenic Herb <i>Ocimum tenuiflorum</i> L. 

Table 3 | Formulation and Evaluation of Quality Parameters of Effervescent Granules from the Potent Antioxidant between Two Variants of the Adaptogenic Herb Ocimum tenuiflorum L. 