IN VITRO ANTIDIABETIC ACTIVITY OF ESSENTIAL OIL EXTRACTED FROM PIMENTA DIOICA LINDL. (ALLSPICE)

Objective: This study aimed to evaluate the in vitro antidiabetic activity of the essential oil (EO) extracted from Pimenta dioica Lindl. (allspice) leaves, as well as characterize its chemical composition. Methods: The EO was obtained via hydrodistillation from leaves 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 in vitro inhibitory assays against the enzymes α-amylase and α-glucosidase. Results: Chemical analysis identified seven compounds, with eugenol (78.96%) as the major constituent, followed by chavicol (8.78%). The EO exhibited potent inhibitory activity against α-amylase (IC₅₀ = 12.25 mg/L) and α-glucosidase (IC₅₀ = 9.25 mg/L). Interestingly, the whole EO showed slightly greater potency than isolated eugenol, suggesting a synergistic effect among its components. Conclusion: Pimenta dioica essential oil demonstrated significant in vitro antidiabetic activity by inhibiting key carbohydrate-digesting enzymes, highlighting its potential as a source of natural adjuvants for managing type 2 diabetes. Further studies, including in vivo assays and toxicological evaluations, are necessary to confirm its efficacy and safety for therapeutic application.