CHEMICAL PROFILE AND ANTIDIABETIC POTENTIAL OF THE ZINGIBER OFFICINALE NANOEMULSION ESSENTIAL OIL

Objective: This study aimed to characterize the chemical composition of Zingiber 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 the 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 45 compounds, representing 98.06% of the total oil composition, with α-zingiberene (27.49%), β-sesquiphellandrene (13.16%), ar-curcumene (11.21%), α-farnesene (6.91%), and β-bisabolene (5.58%) as the major constituents. The nanoemulsion exhibited significant inhibitory activity against α-amylase (IC₅₀ = 14.25 mg/L) and α-glucosidase (IC₅₀ = 15.12 mg/L), enzymes involved in carbohydrate digestion. Conclusion: Z. officinale essential oil nanoemulsion presents a promising antidiabetic profile, particularly through the potent 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.