In Vitro alfa amilase inhibitory activity of cocoa pod husk (Theobroma cacao L.)

The trend toward increased cases and diabetes rates need particular attention, especially regarding treatment patterns. Diabetes is a severe chronic disease that occurs when the pancreas does not produce enough insulin. Over a long period causes severe damage to the heart, blood vessels, eyes, kidneys, and nerves. The phytochemical analysis of secondary metabolites contained in cocoa pod husk has identified the presence of alkaloids, flavonoids, terpenoids, steroids, saponins, and phenolics that function as antidiabetic. This study aimed to examine the antidiabetic activity of n-hexane, ethyl acetate, and ethanol extracts from cacao pod husk (Theobroma cacao L). Antidiabetic activity wasevaluated using the alpha-amylase method, while acarbose was used as a positive control. The antidiabetic property of the tested extracts was determined based on the inhibition values that inhibits the activity of the alpha-amylase enzyme. The percentage of inhibition values of n-hexane, ethyl acetate, ethanol extracts and acarbose were 75.39%, 89.31%, 96.39% and 80%, respectively. Among all the tested extracts, ethanol extract of cocoa pod husk (CPH) exhibited the highest inhibition value. Additionally, the inhibition values of ethyl acetate and ethanol extracts of CPH were higher than the inhibition value of acarbose as a positive antidiabetic control. Therefore, from the results of the antidiabetic activity test, it can be concluded that the ethyl acetate and ethanol extracts of CPH are quite potential as a source of antidiabetic compounds. Hence, the ethyl acetate and ethanol extracts of CPH will be selected to be investigated as our continuous research.