Compositional analysis and toxicity of four plant essential oils to different stages of Mediterranean flour moth Ephestia kuehniella Zeller (Lepidoptera: Pyralidae)

Bu çalışma fesleğen, Ocimum basilicum L., nane, Mentha x piperita L., biberiye, Rosmarinus officinalis L., biber, Capsicum annuum L. uçucu yağlarının Ephestia kuehniella Zeller (Lepidoptera: Pyralidae)'nın farklı gelişim evreleri üzerine gösterdikleri biyolojik etkinlikleri araştırmak için yapılmıştır. Uçucu yağlar Clevenger cihazında su distilasyonu yöntemiyleelde edilmiş olup, analizleri ise gaz kromatografisi kütle spektrometresi ile yapılmıştır. 0.1, 1, 5, 10, 20, 50, 100 ?l L-1 hava dozlarında uçucu yağ uygulanmıştır. Fesleğen, nane, biberiye ve biberde en çok bulunan bileşikler sırasıyla linalool (% 63.1), capsaicin (% 35.4), menthol (% 28.3) ve cineole (% 25.7)'dir. Biberin uçucu yağı 5 ?l L-1 hava dozda 24 saatte E. kuehniella'nın birinci dönem larvalarında en yüksek ölüme neden olmuştur. Test edilen farklı gelişme evreleri arasında bütün uçucu yağlara karşı en toleranslı gelişme evresi E. kuehniella larvası olmuştur. E. kuehniella ergininin %100 ölümü 24 saatte maruz bırakma süresinde fesleğen, nane, biberiye ve biber uçucu yağlarının sırasıyla 100, 5, 20, 10 µl L-1 hava dozlarında elde edilmiştir. Uçucu yağların artan dozları E. kuehniella'nın bütün evrelerinde toksik etkinin artmasına neden olmuştur. Sonuç olarak bu çalışmada test edilen 4 bitki uçucu yağlarının depolanmış ürün zararlısı, E. kuehniella'nın mücadelesinde kullanılabilecek potansiyele sahip olabileceği görülmüştür.

Akdeniz un güvesi Ephestia kuehniella Zeller (Lepidoptera: Pyralidae)'nın farklı gelişme evrelerine karşı dört uçucu bitki yağının toksik etkisi ve kimyasal yapısı

Experiments were conducted to investigate the biological effects of essential oils from basil (Ocimum basilicum L.), paprika (Capsicum annuum L.), peppermint (Mentha x piperita L.) and rosemary (Rosmarinus officinalis L.) on the different stages of Ephestia kuehniella Zeller (Lepidoptera: Pyralidae). Essential oils were obtained by Clevenger-type water distillation and analyzed by capillary gas chromatography-mass spectrometry. The doses of the essential oils applied were 0.1, 1, 5, 10, 20, 50 and 100 ?l L-1 air. The major compounds of the essential oils were detected as linalool (63.1%), capsaicin (35.4%), menthol (28.3%) and cineole (25.7%), in basil, paprika, peppermint, and rosemary oils, respectively. The essential oil of paprika caused the highest mortality of first instar larvae of E. kuehniella at a dose of 5 ?l L-1 air after 24 h exposure. Among the tested different stages, larvae of E. kuehniella were the most tolerant of essential. Basil, paprika, peppermint and rosemary oils exhibited toxicity to adult stages of E. kuehniella with 100% mortality obtained after 24 h at dose of 100, 5, 20 and10 µl L-1 air, respectively. Increasing the doses of essential oils resulted in increased toxicity to all stages of E. kuehniella. In conclusion, the four plants essential oils tested in this study have potential for use in the management of the stored-product pest, E. kuehniella.

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