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2013 (Vol. 5, Issue: 05)
Article Information:

Effect of Green and Degree of Roasted Arabic Coffee on Hyperlipidemia and Antioxidant Status in Diabetic Rats

Gaafar M. Ahmed and Heba E. El-Ghamery and Mahmuod F. Samy
Corresponding Author:  Gaafar M. Ahmed 

Key words:  Antioxidant enzymes, arabic coffee, diabetes, lipid peroxidation, oxidative stress, roasted coffee,
Vol. 5 , (05): 619-626
Submitted Accepted Published
January 03, 2013 January 31, 2013 May 05, 2013

This study aims to examine the effects of green and different roasted degree of Arabic coffee on alloxan induced diabetes in rats. Animals were allocated into five groups of six rats each: a normal control group, diabetic group, diabetic rats fed with green Arabic coffee, diabetic rats fed with light roasted coffee and diabetic rats fed with dark roasted coffee group. The results showed increasing roasting degrees led to a decrease in moisture, radical-scavenging activity and total phenols. The diabetic rats presented a significant increase in blood glucose, plasma lipid profile compared to the control group. In addition, plasma malonaldialdehyde levels significantly increased compared to normal control group. Antioxidant enzymes activities such as superoxide dismutase and reduced Glutathione (GSH) levels significantly decreased in the plasma of diabetic rats compared to normal controls. The results showed that the experimental rats supplemented by green and roasted Arabic coffee significant increased feed efficiency ratio than diabetic control group. At the end of the study period, the experimental rats were showed significant improvement in blood glucose. It is noted that green coffee bean group has the best effect in decreasing glucose level followed by light coffee group followed by dark coffee group which recorded 95.46, 119.17 and 201.46 mg/dL, respectively. Experimental rats supplemented by green and light roasted Arabic coffee were similar insulin concentration normal control group. All treated groups showed a significant decrease in TC, TL, TG and LDL-C, while a significant increase HDL compared with diabetic control group with the highest value for green coffee. The diabetic rat supplemented by dark coffee was lower effective against lipids profile than green and light coffee. Diet supplemented with green and roasted Arabic coffee in the diabetic rats ameliorated antioxidant enzymes activities and level of GSH in diabetic rats and significantly decreased MDA levels. The administration of Arabic coffee attenuated the increased levels of the plasma enzymes produced by the induction of diabetes and caused a subsequent recovery towards normalization comparable to the control group animals. Our results thus suggest that green and light roasted Arabic coffee supplemented may be helpful in preventing diabetic complications in adult rats.
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  Cite this Reference:
Gaafar M. Ahmed and Heba E. El-Ghamery and Mahmuod F. Samy, 2013. Effect of Green and Degree of Roasted Arabic Coffee on Hyperlipidemia and Antioxidant Status in Diabetic Rats.  Advance Journal of Food Science and Technology, 5(05): 619-626.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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