IN VITRO ANTIDIABETIC ACTIVITY OF ESSENTIAL OIL EXTRACTED FROM CITRUS LIMON (L.) BURN

Objective: This study aimed to evaluate the in vitro antidiabetic activity of the essential oil (EO) extracted from Citrus limon fruit peels, as well as characterize its chemical composition. Methods: The EO was obtained via hydrodistillation from peels collected in Maranhão, Brazil. Its chemical composition was analyzed by gas chromatography-mass spectrometry (GC-MS) and gas chromatography with flame ionization detection (GC-FID). The antidiabetic potential was assessed through in vitro inhibitory assays against the enzymes α-amylase and α-glucosidase. Results: Chemical analysis identified 22 compounds, revealing a monoterpene-rich profile with limonene (65.12%) and γ-terpinene (19.17%) as the major constituents. The EO exhibited significant inhibitory activity against α-amylase (IC₅₀ = 23.41 mg/L) and α-glucosidase (IC₅₀ = 21.85 mg/L). This bioactivity is attributed to the presence of bioactive monoterpenes, notably limonene and β-pinene, and their associated antioxidant properties. Conclusion: Citrus limon essential oil demonstrated notable in vitro antidiabetic activity by inhibiting key carbohydrate-digesting enzymes, highlighting its potential as a source of natural nutraceuticals for managing type 2 diabetes. Further studies, including vivo assays and clinical trials, are necessary to confirm its efficacy, bioavailability, and safety for therapeutic application.