Miang is a fermented tea leaf which is traditionally consumed by chewing. The use of Miang is associated with culture and community. Assay of iron in pharmaceutical samples using the natural reagents obtained from Miang and guava leaf was developed at the Faculty of Pharmacy under the support by the Center of Excellence for Innovation in Analytical Science and Technology and Cluster of Excellence on Biodiversity Based Economy and Society.  The assay is visualized with a mobile phone camera. The method has been incorporated in the pharmaceutical sciences program. Some plants in the family Myrtaceae have also been tested. Sapphawitthayakhom School located in remote area has used the method in a smart science program via internet linkage. The initiative in the pharmaceutical science program combines local knowledge with modern green analytical methods. This is a combination of Community (local wisdom) - Education process (University research)-Community (school students) or C2E.<br/>

Natural products in fermented tea leaves are suitable to assay iron in pharmaceuticals

256th National Meeting (2018)

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