INTRODUCTION:

Diabetes mellitus has been more commonplace worldwide in recent years, which has raised interest in alternative therapies and preventive measures. Investigating natural sources with possible anti-diabetic qualities, like guava leaves, is one such strategy. A tropical fruit with several health benefits, including the ability to lower blood sugar, is guava (Psidium guava L.).

Because of their bioactive components—such as flavonoids, polyphenols, and tannins—which have been shown in several studies to have antidiabetic potential, guava leaves in particular have attracted attention¹.

Chocolate, a popular confectionery enjoyed worldwide, traditionally contains significant amounts of sugar, which poses risks for individuals managing diabetes. The formulation of sugar-free chocolate has emerged as a viable solution to address this concern, utilizing alternative sweeteners and additives to mimic the sensory attributes of conventional chocolate.

Linoleic acid, carotenoids, polyphenols, and vitamin C are found in guava leaves (PsidiumGuajava), which are part of the Myrtaceae family of chemicals. It relieves pain, fever, diarrhea, ulcer rheumatism, diabetes, hypertension, and inflammation. 70% or more cocoa content makes dark chocolate a potent antioxidant that lowers blood pressure, balances blood sugar, improves blood flow and circulation, lowers the risk of heart disease, and enhances brain performance. Long-term diabetes risk is also decreased by it. The White Mulberry, a member of the Moraceae family of fruits, contains linoleic and palmitic acids, which aid in blood sugar regulation, enhance blood circulation, and support the health of the liver. Chocolate is made so that diabetic patients can easily and happily consume it because guava leaves, dark chocolate, and mulberry fruits are more efficiently used as antidiabetic agents.

The objective of this research is to investigate the composition and assess the potential of sugarfree, guava leaf extract-enriched antidiabetic chocolate. Using guava leaves' bioactive chemicals in the formulation, the study aims to create a functional food product that not only meets consumer tastes but may also have health benefits, especially for people at risk or who have diabetes.²

Diabetes is a chronic disease which caused by a metabolic disorder characterized by fast increasing of blood sugar level (high blood glucose).³Insulin, a hormone produced by the pancreas, plays a key role in regulating blood sugar levels by facilitating the uptake of glucose from the bloodstream into cells for energy production or storage.⁴

DRUG PROFILE & EXCIPIENTS PROFILE:-

1. Guava Leaves:-

Fig1. Guava Leaves

Table no. 1 Biological Name of Plant⁵

Biological name	*PsidiumGuajava*
Biological source:	guava is native to tropical America and seems to have been growing from Mexico to peru
Family:-	Myrtaceae
Taxonomical information:
Kingdom:	Plantae
Family:	Myrtaceae
Genus:	Psidium
Species:	PsidiumGuajava

Uses:

1. Control blood sugar levels.

2. Boost the immune system.

3. Improve skin health.

4. Help lower blood sugar levels by improving insulin production and sensitivity.

MATERIALS AND EQUIPMENT:-

Materials: Gauva leaves powder, coca powder, Cocca butter, Dark chocolate, coffee, stevia sugar, cardamom powder, sodium benzonate,

Equipments: Measuring cylinder, Beaker, Mortar pestle, Conical flask, Funnel, Chocolate mould, Petri dish

Instruments: Refrigerator, water bath, sieves, grinder

FORMULA TABEL: -

Table no. 2 Formula for preparations of chocolate

S. No	Ingridients	Quantity given	Quantity taken	Category/Use
1.	Guava Leaves Powder	100gm	10gm	Antidiabetic Agent
2.	Dark chocolate	1000gm	100gm	Antidiabetic Agent/Antioxidant
3.	Cocoa butter	50gm	2.5m	Solidifying agent
4.	Stevia	250gm	2.5gm	Sweetening Agent
5.	Coffee	10gm	2gm	Flavouring Agent
6.	Cardamom powder	10gm	0.5gm	Flavoring Agent
7.	Sodium benzoate	5gm	0.5gm	Preservative

Materials Needed For Extraction:

Fresh or dried guava leaves, Solvent (e.g., ethanol, methanol, or a combination), Soxhlet apparatus, Round-bottom flask, Condenser, Heating mantle, Filter paper, Rotary evaporator or drying oven

Procedure of Extraction of Guava Leaves:

Step 1: Preparation of Guava Leaves:

1. Collect fresh guava leaves and wash them with distilled water to remove dirt and contaminants.

2. Dry the leaves in a shaded area or using a drying oven at 40°C to 50°C.

3. Grind or blend the dried leaves into a fine powder.

Step 2: Soxhlet Extraction:

1. Place the powdered guava leaves in the Soxhlet thimble.

2. Assemble the Soxhlet apparatus by connecting the thimble to the round-bottom flask and condenser.

3. Add the solvent to the round-bottom flask.- Heat the solvent using a heating mantle, and allow it to boil.- The solvent vapour will rise and pass through the condenser, where it will condense and drip back into the thimble.- The bioactive compounds will be extracted from the guava leaves and dissolve in the solvent.- Continue the extraction process for 6-12 hours or until the solvent is colorless.

Step 3: Filtration:

Remove the thimble from the Soxhlet apparatus and filter the extracted mixture using filter paper.- Discard the solids and collect the filtrate.

Step 4: Concentration:

Use a rotary evaporator or drying oven to concentrate the extracted compounds. Remove the solvent and collect the concentrated extract.

Step 5: Storage:

Store the extracted compounds in airtight containers and protect them from light, heat, and moisture.⁶

Fig 2. Soxhlet Apparatus.

Method of Preparation of Chocolate:

1. Collect Leaves of guava and wash it with water to remove dirt.

2. Dry it naturally for 4 -5 days.

3. Reduce size into powder form by using grinder.

4. Pass Gauva powder through sieves.

5. Take dark chocolate and cocoa butter melt it on water bath.

6. Add both powder and other ingredients like cardemom powder.

7. Add flavouring Agent.

8. Then add preservative.

9. Transfer into chocolate mould and freeze it 2-3 hours.

10. Pack into proper chocolate wrappers.⁷

Fig.1 Dark chocolate Fig.2 Melt &Add All Ingredient

Fig.3 Mixing It Properly

Fig.4 Transfering into the Mould Fig.5 Final Product Chocolate

Evaluation Test:

A. Physical Appearance:

1. Colour: Observe the colour visually.

2. Texture: Evaluate the texture of the chocolate.

3. Mouth Feel: Place chocolate in the mouth and feel its texture.

4. Consistency: The chocolates' solid consistency showed that they had properly solidified during the cooling process

5. Taste of Chocolate: Taste the chocolate.

6. Hardness: Perform a hardness test by pressing a specified dimensioned and loaded object (indentor) into the surface of the material being tested. The hardness is determined by measuring the depth of indentor penetration or by measuring the size of the impression left by an indentor.

7. Aroma: smell of the chocolate.

8. pH: The pH formulation was determined using digital pH meter.

9. Shelf Life Test: The shelf life of each formulation was examined at room temperature, indicating that they would be stable under storage circumstances.

10. Evaluation of the Environmental effect: The chocolates' biodegradability demonstrated their eco-friendliness and low environmental effect.⁸

Fig.6 pH Determination

B. Chemical Test:

1. Test for Carbohydrate (Fehlings Test):-

A solution containing equal quantities of Fehling’s solution A and B was added and heated.

The formation of a brick-red precipitate indicates the presence of carbohydrates.

2. Test for Protein (Biuret Test/General Test):

Chocolate formulation was mixed with 4% NaOH and a few drops of 1% copper sulphate solution. The formation of a violet color indicates the presence of protein.

3. Test for Amino Acids:

The test solution was heated, and 5% Ninhydrin solution was added. Boil for 10 minutes. The formation of a purple or bluish color indicates the presence of amino acids. ⁹

Fig.7. Chemical Test

C.Blooming test:

1. Fat Bloom:-The chocolate was heated to 40°C for 30 minutes and then cooled to 20°C. After being at 20°C for 8 hours, a test sample was checked to see if bloom had occurred or not.¹⁰

Fig.8 Bloom Test

D. Physical stability:

A sample of chocolate was maintained in a closed container at 28°C for a month in order to examine its physical stability. A month later, the test chocolate sample's physical characteristics and medication degradation were noted.¹¹

Fig.9 Melting Point Apparatus

E. Melting Point:

The chocolate will melt due to its remaining heat. When microwaving chocolate, don't base your decision solely on appearance. The only method to determine whether the chocolate is completely melted is to give it a gentle move and monitor its temperature with an instant-read thermometer. Stir the chocolate that is melting with a rubber spatula.¹²

RESULT AND DISCUSSION:

Guava leaves and mulberry fruits were included in the formulation and evaluation of the antidiabetic chocolate.

According to Ayurveda, a vast array of botanicals has the ability to prevent diabetes. There are still many to be investigated and validated, and only a few number have received scientific validation.

The use of guava leaves in antidiabetic chocolate offers a natural and potentially effective way to manage diabetes. The antioxidant and hypoglycemic properties of guava leaves make them an attractive ingredient for functional foods and complementary medicine. Further research is needed to fully explore the potential of guava leaves in antidiabetic chocolate and to determine their efficacy in human clinical trials.

A. Observation Table:-

Table no. 2 Observation Table

Sr. No	Test	Result
1.	Colour	Dark Brown
2.	Texture	Smooth
3.	Mouth feel	Soft
4.	Consistency	Solid
5.	Taste	Sweet
6.	Hardness	11
7.	Aroma test	Sweet and floral
8.	pH	6.5
9.	Stability	Stable
10.	Environmental impact assessment	Biodegradable

B. Chemical Test:-

Table no. 3 Chemical Test

Sr. No	Test	Observation	Inference
1.	Test For Carbohydrate	Brick Red Precipiate observed	Carbohydrate Present
2.	Test For Proteins	Violet Color Observed	Proteins Present
3.	Test For Amino Acid	Purple Or Bluish Colored Observed	Amino Acid Present

CONCLUSION:

In this study, the naturally occurring active ingredients in guava leaf powder extracts showed better inhibition of diabetic activity than those found in antidiabetic chocolate that is sold commercially. As a result, these chemicals were separated and added to herbal chocolate bases to create better diabetic chocolate with fewer or no negative effects and inexpensive ingredients. While there is always some degree of elimination, most people are able to do so and preserve excellent health, which is vital for day-to-day living. Because these substances contain active elements including flavonoids and phenolic compounds known for their antidiabetic qualities, the addition of herbal ingredients like powdered guava leaves into the chocolate composition proved beneficial. Furthermore, adding dark chocolate to he recipe helps to improve glucose metabolism and insulin sensitivity while also managing blood sugar levels and possibly lowering the risk of type 2 diabetes. Additionally, safe ingestion without the possibility of adverse effects is guaranteed by the dosage range of the plant extracts employed in the formulation. All things considered, the study shows promise for using herbal chocolates enhanced withextracts from guava leaves as a secure and practical diabetes treatment. They may be moreeffective in managing diabetes in the long run, and more studies and clinical trials could shed light on these issues.

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