The purpose of metabolite profiling is to measure as many metabolites as possible from predefined structural groups which include organic acids as well as amino acids and carbohydrates. The volatile compounds function as excellent indicators to identify their original substances which enables assessment of product quality. Precursor levels in immature plant stages cause minimal aroma volatile synthesis which gets gradually controlled towards the optimal harvest moment. Many crucial primary and secondary metabolites isolated from Origanum vulgare leaves play essential roles in better human dietary nutrition. A powdered form of Origanum vulgare leaves originated from dried and processed leaves of each plantlet. The soxhlet device contained 100g of the powder while hot percolation proceeded using 400 ml of methanol as the solvent for about 10 hours. The process started by applying vacuum to transform the solvent mixture into a semi-solid paste before placing it in a desiccator for the removal of residual solvent quantities. The main phytochemicals identified were 1,7-Diepi-8,15-cedranediol, M.W.:238.37 g/mol, 1-methyl-4-(6-methylhepta-2,5-dien-2-yl)cyclohexene, M.W.: 204.35 g/mol, Methyl palmitate, M.W.: 270.5 g/mol, Neocembrene, M.W.: 272.5 g/mol, Phytolaccagenic acid, 516.7 g/mol, Terpilene, 136.23 g/mol, n-Heneicosane, M.W.: 296.6 g/mol, Farnesylacetone, 262.4 g/mol, 5-Methyl-2-isopropylphenol, 150.22 g/mol, Pentadecan-2-one, 226.40 g/mol, Dolcymene, 134.22 g/mol, Dipentene, 136.23 g/mol, (+)-Dihydrocarvone, 152.23 g/mol, (-)-trans-Caryophyllene, 204.35 g/mol, l-isoleucine, 131.17 g/mol, Linalyl isobutyrate, 224.34 g/mol, palmitic acid, 256.42 g/mol, and γ-muurolene, 204.35 g/mol. According to the type of extract (Methanolic rude extract, Hexane fraction, Ethanol fraction, Water fraction and acarbose (Standard) recorded (97.09 ± 0.71, 42.08 ± 0.40, 59.91 ± 0.32, 73.95 ± 0.51 and 18.19 ± 0.11) respectively inhibitory potency against α-amylase. While recorded (63.47±0.49, 51.13±0.35, 40.04±0.31, 32.06±0.25, and 17.02±0.16) respectively inhibitory potency against α- glucosidase activity. The inhibitory effects shown by methanol and ethanol fraction were significantly (P<0.05) more potent than that observed with acarbose in percent inhibition of α-glucosidase.