Research Article | OPEN ACCESS
Effect of Green and Degree of Roasted Arabic Coffee on Hyperlipidemia and Antioxidant Status in Diabetic Rats
1Gaafar M. Ahmed and 2Heba E. El-Ghamery and 3Mahmuod F. Samy
1Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Faculty of Education, King Khalid University, Saudi Arabia
3Department of Biotechnology, Faculty of Science, Taif University, Taif, Kingdom of Saudi Arabia
Advance Journal of Food Science and Technology 2013 5:619-626
Received: January 03, 2013 | Accepted: January 31, 2013 | Published: May 05, 2013
Abstract
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.
Keywords:
Antioxidant enzymes, arabic coffee, diabetes, lipid peroxidation, oxidative stress, roasted coffee,
Competing interests
The authors have no competing interests.
Open Access Policy
This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Copyright
The authors have no competing interests.
|
|
![](http://www.maxwellsci.com/images/AJFST-maxw.jpg) |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
![Submit Manuscript](../images/sub.jpg) |
Information |
|
|
|
Sales & Services |
|
|
|