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

Aim: The antioxidant efficacy of tender and mature coconut water of Cocos nucifera fruit was studied to ascertain the potentialeffects 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 ionreducing antioxidant power assay (FRAP), and phosphomolybdenum assay (PM). Twenty albino rats (80 – 120 g) divided into5 groups of 4 rats each were used for this study. Group 1 served as the normal control while groups 2-5 were induced withdiabetes 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-dependentDPPH scavenging capacity. The liquid also reduced the ferric ion in a concentration-dependent manner. Both tenderand 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 antioxidantstatus (CAT, GSH, Vitamin C, and Vitamin E) showed a significant (p<0.05) increase unlike group 2 while SOD activityshowed 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 antioxidantproperties and as such can reduce the complications associated with diabetes mellitus.