Effect of Coconut Water on Lipid Peroxidation and Some Antioxidant Status of Diabetic Rats

Abstract

Onyia Obumneme Maduka, Okoro Ikechukwu Jacob, Okagu Innocent Uzochukwu, Anorue Eleazar Chukwuemeka and Ogugua Victor Nwadiogbu.

Aim: The antioxidant efficacy of tender and mature coconut water of Cocos nucifera fruit was studied to ascertain the potential effects of the liquid on some biochemical indices.

Materials and Methods: In vitro antioxidants activity was carried out on the coconut water using DPPH assay, ferric ion reducing antioxidant power assay (FRAP), and phosphomolybdenum assay (PM). Twenty albino rats (80 – 120 g) divided into 5 groups of 4 rats each were used for this study. Group 1 served as the normal control while groups 2-5 were induced with diabetes using 120 mg/kg b.w. alloxan monohydrate. Group 2 was untreated while Group 3 was treated with glibenclamide. Groups 4 and 5 were treated with 1 ml/kg b.w of mature coconut water and tender coconut water respectively.

Results: Both tender and mature coconut water and that of the standard (ascorbic acid) showed a concentration-dependent DPPH scavenging capacity. The liquid also reduced the ferric ion in a concentration-dependent manner. Both tender and matured coconut water reduced Phosphate-Mo (VI) to Phosphate Mo (V) in a concentration-dependent manner. Malondialdehyde concentration (MDA) decreased significantly (p<0.05) when compared to group 2. The in vivo antioxidant status (CAT, GSH, Vitamin C, and Vitamin E) showed a significant (p<0.05) increase unlike group 2 while SOD activity showed significant (p < 0.05) increase in group 2.

Conclusion: The results obtained from this study showed that both tender and mature coconut water have potent antioxidant properties and as such can reduce the complications associated with diabetes mellitus.

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