IN VITRO ANTICOAGULANT POTENTIAL OF CAULERPA SP. (“LATO”), EUCHEUMA SP. (“GUSO”), ANANAS COMOSUS (“PINEAPPLE”) PEELING AND PSIDIUM GUAJAVA (“GUAVA”) LEAF EXTRACTS IN ICR MICE

Abstract

Anticoagulants are valuable treatments for several circulatory diseases, thrombotic disorders and for hematologic analysis. In this study, the in vitro anticoagulant potential of Caulerpa sp. (“Lato”), Eucheuma sp. (“Guso”), Ananas comosus (“Pineapple”) peelings and Psidium guajava (“Guava”) leaf extracts were evaluated. Samples were washed with distilled water, air dried for 5-7 days, macerated and extracted for 2-3 days. In vitro anticoagulant potential of the obtained extracts were tested on 15 male Institute for Cancer Research (ICR) mice (10-12 weeks old), and were grouped into experimental, positive control (aspirin) and negative control (no treatment). Coagulation time was evaluated using slide method. Two hundred ul of each of the extract was placed on separate slides (in triplicate). The mice were sedated and punctured at the facial vein. A drop of blood was placed on each slide on top of the prepared extract and was mixed gradually using a microhematocrit tube. Coagulation time was recorded when fibrin was seen to form. Results revealed that guso and pineapple extracts had longer average coagulation time (at least 12 minutes) than lato (7 minutes) and guava (5.2 minutes) extracts. One-way analysis of variance (ANOVA) revealed significant differences (p value 0.022, F value 3.314), which were accounted by guso and pineapple extracts (p value 0.033 each) in the post-hoc analysis. The present study showed anticoagulant potential of the extracts from the whole plant of guso and peelings of pineapple. Further studies must be explored in isolating specific components of the extracts for drug development.