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Abstract
Mentha spicata Linn. abundantly growing in the Kurdistan Region, and traditionally used as a flavouring agent in foods, and medicinally utilized in the treatment of stomach discomfort specifically in dyspepsia and indigestion, also used in the treatment of a common cold. The present study aims to characterize the aroma profile of essential oil obtained from leaves of M. spicata, and also determine its α-glucosidase inhibitory activity in an in-vitro model. The aroma profile of essential oil was determined by gas-chromatography mass spectroscopy (GC/ MS), and the analysis resulted in the identification of twenty-nine constituents in the essential oil of M. spicata leaves. Menthol (32.81 %), carvone (19.67 %), 1,8-cineol (15.62 %), isomenthone (7.14 %), neomenthol (6.71 %), and β-pinene (3.39 %) were found as major chemical compounds in the essential oil of M. spicata leaves. The essential oil of M. spicata produces concentration-dependent inhibition of α-glucosidase enzyme with IC50 value 681.19±16.81 μg/mL. The present study successfully explores the aroma profile of M. spicata essential oil, and in-vitro α-glucosidase assay provides a scientific basis for its possible use in the treatment of diabetes.