Phytochemical Analysis and In Vitro Evaluation of Antidiabetic Potential of Banana Bract Lehya

Banana Bract Lehya, a traditional Ayurvedic formulation, has gained recognition for its potential therapeutic applications. This study aimed to prepare and evaluate the physicochemical properties and biological activities of Banana Bract Lehya. The lehya was prepared using banana bract powder (Musa paradisiaca), jaggery, tamarind, and a blend of spices including cumin, ajwain, ginger, fennel, and black pepper. Phytochemical screening revealed the presence of various bioactive compounds, with high concentrations of flavonoids and phenolic compounds, and moderate levels of tannins and terpenoids. Physicochemical analysis showed a pH of 6.20, loss on drying of 70%, total ash content of 3.2%, and total solid content of 96%. Organoleptic evaluation indicated a light brown and black color, pungent and spicy taste, and jelly-like texture. The total phenolic content was 78.5 ± 3.2 mg GAE/g, while the total flavonoid content was 42.3 ± 2.1 mg QE/g. Antioxidant activity, assessed by DPPH free radical scavenging assay, showed an IC50 value of 127.6 ± 5.4 μg/mL, compared to ascorbic acid's 23.8 ± 1.2 μg/mL. Glucose adsorption capacity increased with rising glucose concentration, suggesting potential anti-diabetic effects. The lehya exhibited concentration-dependent inhibition of α-amylase and α-glucosidase enzymes, with IC50 values of 156.3 ± 7.2 μg/mL and 143.7 ± 6.5 μg/mL, respectively, compared to acarbose's 83.2 ± 3.8 μg/mL and 95.6 ± 4.1 μg/mL. These findings provide valuable insights into the composition, physicochemical properties, and potential health benefits of Banana Bract Lehya.