What question did this study set out to answer?

The aim is to evaluate the formulation of antidiabetic herbal chocolate using extracts from Aegle marmelos leaves.

March 1, 2026Open Access

Formulation and Evaluation of Antidiabetic Herbal Chocolate Using Aegle Marmelos Leaves

JSJansi Rani S.*Dhanalakshmi Srinivasan Group of Institutions NANirmala A.Dhanalakshmi Srinivasan Group of Institutions SMSenthil Kumaran M.University of Mataram

Key Points

The aim is to evaluate the formulation of antidiabetic herbal chocolate using extracts from Aegle marmelos leaves.
Extracted Aegle marmelos leaves using 95% ethanol to obtain alkaloids.
Conducted thin layer chromatography to separate alkaloids under UV light at 366nm.
Evaluated chocolate formulation based on color, texture, melting point, and physical stability.
Active constituents in Aegle marmelos exhibited significant antidiabetic effects.
Chocolate showed specific evaluation parameters for color and texture.
Alkaloids were effectively extracted and separated, indicating potential for further diabetes management studies.

Abstract

The study was concluded the active constituents present in Aegle marmelos leaves extract exhibit the superior inhibition against diabetic activity. The chocolate formulation results shown in the specific limits for the respective evaluation, parameters of color, texture and chemical composition variation melting point, physical stability. The alkaloids present in the leaves are well extracted through 95% ethanol. During separation, it was observed under UV light 366nm the alkaloids are separated successfully by thin layer chromatography technique.

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