ANTIDIABETIC ACTIVITY OF MICROCAPSULES OF PIMENTA DIOICA ESSENTIAL OIL

Objective: This study aimed to evaluate the in vitro antidiabetic activity of microcapsules containing Pimenta dioica essential oil (EO) and characterize its chemical composition, in comparison with its major constituent, eugenol. Methods: The EO was obtained by hydrodistillation from leaves collected in Maranhão, Brazil. Its chemical composition was analyzed by GC-MS and GC-FID. Microcapsules were prepared by ionic gelation using sodium alginate and calcium chloride. The antidiabetic potential was assessed by in vitro inhibitory assays against α-amylase and α-glucosidase enzymes. Results: GC-MS analysis revealed a predominance of eugenol (78.96%) and chavicol (8.78%), confirming the "eugenol-rich" chemotype. Eugenol as an isolated compound exhibited significantly higher inhibitory activity (IC₅₀ = 13.69 mg/L for α-amylase and 11.69 mg/L for α-glucosidase) compared to the microencapsulated EO (IC₅₀ = 92.33 mg/L and 106.88 mg/L, respectively). Conclusion: The microencapsulated P. dioica essential oil presents significant antidiabetic potential through the inhibition of α-amylase and α-glucosidase, positioning itself as a promising candidate for the development of phytotherapeutics for type 2 diabetes management. Further in vivo studies and toxicological evaluations are necessary to confirm its efficacy and safety for therapeutic application.