ABSTRACT
Reactive oxygen species (ROS) and free radicals are very unstable and react rapidly with other groups or substances in the body, leading to cell or tissue injury. The primary objective of this study was to ascertain the antioxidant properties of coconut meat. This was achieved by conducting antioxidative assays, using wistar rats as the specimen with DPPH, FRAP, RP, TAC, NO and H2O2 as markers for bio-analysis. The maximum inhibition in DPPH (47.2% at CN5), FRAP (36.1% at CN50), RP (0.32% at CN5), TAC (0.36% at CN5), NO (40.1% at CN20) and H2O2 (30.2% at CN50) by the methanolic were all significantly lower (p < 0.05) lower than that of ethylacetic extract (DPPH=97.0%, FRAP=81.2%, RP=0.41%, TAC=0.87%, NO=78.2%, H2O2=43.3%). Though lower, the scavenging activity of the ethanolic extract was statistically similar (p < 0.05) to that of the ethylacetic extract in DPPH (at CN20=91.4%), FRAP (at CN20=62.1%), NO (at CN5=42.2% and CN50=60.1%) and for RP, TAC and H2O2 at all extract concentrations (CN5 to CN50). All other values between the ethanolic and ethylacetic extract were significantly different (p < 0.05). Suggesting ethylacetate as the solvent with the highest efficacy in this experiment. From this study, it can be concluded that the effectiveness of the antioxidative effects of coconut meat extracts can help to scavenge free radicals within the body. Further in vivo studies are needed to investigate the antioxidant effects of coconut meat extracts in animal models and more ways it might be beneficial in human diet.
