Chemical Composition and Antidiabetic Activity of Essential Oils Obtained from Two Spices ( Syzygium aromaticum and Cuminum cyminum ).

The current aim was to evaluate antidiabetic potential ofSyzygium aromaticumandCuminum cyminumessential oils and their emulsions by alpha amylase inhibition assay. Antidiabetic activity ofC. cyminumandS. aromaticumwas examined in dose dependent mode (1 to 100 µg/mL). The maximum antidiabetic activity forS. aromaticumandC. cyminumessential oils was noted at the highest dose (100 µg/mL). Five emulsions (essential oil + surfactant [tween 80] + co-surfactant [ethanol] + water) of different concentrations forS. aromaticum(A1 to A5) andC. cyminum(B1 to B5) essential oils were formulated. Among different emulsions, A5 ofS. aromaticumand B5 ofC. cyminumessential oil exhibited a maximum antidiabetic activity with 95.30 and 83.09% inhibition of α-amylase, respectively. Moreover, the analysis of essential oils showed that eugenol (18.7%) and α-pinene (18.8%) were the major components ofS. aromaticumandC. cyminumessential oils, respectively. [ABSTRACT FROM PUBLISHER]