Home  |  About JAPTR |  Editorial board  |  Search |  Ahead of print  |  Current issue  |  Archives |  Submit article  |  Instructions  |  Subscribe  |  Advertise  |  Contacts  |Login 
Users Online: 364   Home Print this page Email this page Small font sizeDefault font sizeIncrease font size
Year : 2020  |  Volume : 11  |  Issue : 2  |  Page : 86-88

Synthesis and characterization of green tea paste nanoparticles based on wet milling

1 Department of Nursing, Surya Mitra Husada Health Institute, Kediri, East Java, Indonesia
2 Department of Nursing, Pamenang Health Institute, Kediri, East Java, Indonesia

Correspondence Address:
Dr. Yuly Peristiowati
Jl. Manila, No. 37, Sumberece, Tosaren, Kec. Pesantren, Kota Kediri, Jawa Timur 64133
Login to access the Email id

Source of Support: None, Conflict of Interest: None

DOI: 10.4103/japtr.JAPTR_148_19

Rights and Permissions

This study aims to analyze the synthesis of green tea herbs in the nanoform. Green tea is divided into three grades, namely Grade A, B, and C. Making pasta samples is done by wet milling technique. The tea paste sample was characterized by particle size analyzer and scanning electron microscope methods. Grade A green tea has a grain size of 77,014 ± 50,759 nm. Grade B green tea has a particle size of 12,987 ± 7,674 nm. Grade C green tea has a particle size of 4409 ± 5379 nm. It was concluded that the difference in grade of green tea determines the structure and size of the particles formed. Thus, the wet milling technique can be an alternative in making green tea nanoparticles for industrial scale.

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 Downloaded320    
    Comments [Add]    

Recommend this journal