CHARACTERIZATION, CHEMICAL PROFILE, AND ANTIDIABETIC POTENTIAL OF JASMINUM OFFICINALE NANOEMULSION

Objective: This study aimed to characterize the chemical composition of Jasminum officinale essential oil and evaluate the in vitro antidiabetic activity of its nanoemulsion. Methods: The essential oil was extracted by hydrodistillation and analyzed by GC-MS. Nanoemulsions were prepared by phase inversion method using Tween 20 as surfactant. Antidiabetic activity was assessed by α-amylase and α-glucosidase inhibition assays. Results: GC-MS analysis identified 29 compounds, with benzyl acetate (29.06%), benzyl benzoate (20.57%), isophytol (13.62%), benzyl alcohol (6.01%), and linalool (6.98%) as the major constituents. The nanoemulsion exhibited significant inhibitory activity against α-amylase (IC₅₀ = 62.36 mg/L) and α-glucosidase (IC₅₀ = 51.66 mg/L), enzymes involved in carbohydrate digestion. The observed antidiabetic effects are attributed to the presence of phenolic compounds and oxygenated monoterpenes, which act as enzyme inhibitors and antioxidants. Conclusion: J. officinale essential oil nanoemulsion presents a promising antidiabetic profile, particularly through the inhibition of carbohydrate-digesting enzymes. These findings position nanoemulsion as a potential candidate for the development of plant-based hypoglycemic agents, offering a natural alternative for the management of diabetes mellitus.