IN VITRO ANTIOXIDANT ACTIVITY OF COFFEA ARABICA UNPROCESSED BEAN EXTRACTS
A. Zechariah Jebakumar
Dept. of Research and Scientific studies, Prince Sultan Military college of Health Sciences, Dhahran-31932, Kingdom of Saudi Arabia.
Hassan S. Nondo
Dept. of Research and Scientific studies, Prince Sultan Military college of Health Sciences, Dhahran-31932, Kingdom of Saudi Arabia.
Siju K. George
Dept. of Research and Scientific studies, Prince Sultan Military college of Health Sciences, Dhahran-31932, Kingdom of Saudi Arabia.
G.Manoj
Dept of Pharmacology, C.L. Baid Metha College of Pharmacy, Thoraipakkam, Chennai - 600096, India
Coffea arabica is most common species of coffee found and consumed in India and has great economic importance. During coffee processing, coffee berry pulp removed as waste which may contain significant amount of antioxidants. Thus the present study is to evaluate the in vitro antioxidant activity of chloroform, ethanol and aqueous extracts of unbaked beans Coffea arabica. The study were carried out using different in vitro antioxidant model viz., Phosphomolybdenum antioxidant assay, Reducing power assay and DPPH radical scavenging assay. The study exhibited strong antioxidant activity in different in vitro systems. The aqueous fraction of the crude extract of Coffea arabica showed most potent antioxidant activity when compared to ethanol and chloroform fractions on evaluation with the different in vitro antioxidant methods. This experiment has concluded the strong antioxidant properties of C. arabica. Further, investigation on in vivo antioxidant activity has to be carried out to understand its mode of action and to discover the main constituent of C.arabica unprocessed bean responsible for this antioxidant effect.
4 , 3 , 2014
145 - 149