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International Journal of Food Properties Volume 19, 2016 - Issue 10
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Original Articles

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

Hafizah Umaira TahirDepartment of Chemistry, University of Agriculture, Faisalabad, Pakistan
,
Raja Adil SarfrazDepartment of Chemistry, University of Agriculture, Faisalabad, Pakistan;Central Hi-Tech Laboratory, University of Agriculture, Faisalabad, Pakistan
,
Aisha AshrafDepartment of Chemistry, University of Agriculture, Faisalabad, Pakistan;Department of Chemistry, Government College Women University, Faisalabad, PakistanCorrespondence[email protected]
&
Shazia AdilDepartment of Chemistry, University of Agriculture, Faisalabad, Pakistan
Pages 2156-2164 | Received 30 May 2015, Accepted 15 Oct 2015, Published online: 10 Jun 2016
 
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Abstract

The current aim was to evaluate antidiabetic potential of Syzygium aromaticum and Cuminum cyminum essential oils and their emulsions by alpha amylase inhibition assay. Antidiabetic activity of C. cyminum and S. aromaticum was examined in dose dependent mode (1 to 100 µg/mL). The maximum antidiabetic activity for S. aromaticum and C. cyminum essential oils was noted at the highest dose (100 µg/mL). Five emulsions (essential oil + surfactant [tween 80] + co-surfactant [ethanol] + water) of different concentrations for S. aromaticum (A1 to A5) and C. cyminum (B1 to B5) essential oils were formulated. Among different emulsions, A5 of S. aromaticum and B5 of C. cyminum essential 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 of S. aromaticum and C. cyminum essential oils, respectively.

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