CHEMICAL PROFILE AND ANTIDIABETIC POTENTIAL OF MENTHA PIPERITA ESSENTIAL OIL MICROCAPSULES

Objective: This study aimed to characterize the chemical composition of Mentha piperita essential oil and evaluate the antidiabetic activity of its alginate microcapsules. Methods: The essential oil was extracted by hydrodistillation and analyzed by GC-MS. Microcapsules were prepared by ionic gelation using sodium alginate and calcium chloride. Antidiabetic activity was assessed through α-amylase and α-glucosidase inhibition assays. Results: GC-MS identified five major compounds, with menthol (55.95%) as the predominant constituent. The microcapsules exhibited significant inhibitory activity against both enzymes, with IC₅₀ values of 51.36 mg/L for α-amylase and 62.36 mg/L for α-glucosidase. Conclusion: M. piperita essential oil microcapsules present a promising antidiabetic profile through the inhibition of carbohydrate-digesting enzymes, offering a potential natural alternative for the management of diabetes mellitus.