Exploring the antidiabetic potential of passion fruit (Passiflora edulis) leaf extract for the development of functional whey jelly

Abstract

Diabetes mellitus is a significant global non-communicable disease, affecting approximately 463 million adults, with the prevalence increasing rapidly. Traditional Indian medicinal systems, such as Ayurveda, have historically used plant extracts for managing diabetes. In this study, the antioxidant and antidiabetic potential of passion fruit leaf extract was evaluated, and an antidiabetic whey jelly was developed by incorporating this extract. Whey, a by-product of the dairy industry, is rich in whey proteins and lactose. The bioactive compounds from passion fruit leaves were extracted via decoction, and 0.25% of this extract was added during the preparation of the whey jelly. The DPPH radical scavenging activity of the extract was 75%, while the activity of the extract incorporated whey jelly was 39.7%. The antidiabetic effects of the extract were assessed through α-amylase and α-glucosidase inhibition assays, as well as glucose adsorption capacity tests. The IC₅₀ values for whey jelly are 103.87 μg/mL for α-amylase inhibition and 877.62 μg/mL for α-glucosidase inhibition. The findings indicated that the functional jelly exhibited notable antidiabetic properties.