Design and Analysis of Antidiabetic Chocolate Containing Mangifera indica Extract

Chocolate is a widely enjoyed commodity across all age groups however doctors often advise against its consumption for individuals with conditions such as diabetes, high blood pressure, obesity, and coronary artery disease. This study aimed to develop a medicated chocolate that not only allows patients to enjoy chocolate but also helps prevent diabetes. Mangifera indica (mango leaves) is known for its antidiabetic properties due to its high concentration of antioxidants, vitamins, polyphenols, and flavonoids, which aid in lowering blood sugar levels. The formulation of antidiabetic chocolate was achieved using an hydroalcoholic extract of Mangifera indica, Cocoa powder, Cocoa butter, Monk fruit, and Erythritol in optimized proportions. The chocolate was then evaluated based on physical parameters such as appearance, taste, odour, consistency, blooming test, physical stability, and drug content determination using UV spectroscopy. Additionally, an MTT assay was conducted against INS-1 832/3 cell lines, with Metformin as the standard, to assess cell proliferation and cytotoxicity. The study successfully incorporated mango leaf powder into chocolate, masking the unpleasant taste of the medicinal components while maintaining a smooth, silky texture. The results indicated that the formulated chocolate was safe for consumption without posing any risk of adverse effects.