Insecticidal activity of citronella grass essential oil on Frankliniella schultzei and Myzus persicae

Pinheiro, Patrícia Fontes; Queiroz, Vagner Tebaldi de; Rondelli, Vando Miossi; Costa, Adílson Vidal; Marcelino, Tiago de Paula; Pratissoli, Dirceu

doi:10.1590/s1413-70542013000200004

Cited by 67 publications

(49 citation statements)

References 28 publications

(18 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…As temperaturas foram de 220 °C no injetor e 300 °C no detector. A temperatura inicial da coluna foi de 60°C, sendo programada para ter acréscimos de 3 °C a cada minuto, até atingir a temperatura máxima de 240 °C (PINHEIRO et al;.…”

Section: Caracterização Químicaunclassified

“…A programação de temperatura no forno foi a mesma utilizada nas análises por CG-EM. Uma quantidade de 10 mg das amostras foi diluída em 1 mL de diclorometano, sendo injetado 1 µL da mistura (PINHEIRO et al;. Incorporação dos óleos essenciais em azeite de oliva O azeite foi aromatizado pela incorporação direta dos óleos essenciais extraídos.…”

Section: Caracterização Químicaunclassified

See 1 more Smart Citation

USAGE OF ESSENTIAL OILS OF BASIL (Ocimum basilicum L.) AND GINGER (Zingiber officinale Roscoe) FOR FLAVORING OLIVE OIL

Pinheiro

Chaves

Silva

et al. 2017

Nucleus

Self Cite

View full text Add to dashboard Cite

RESUMO:O trabalho teve como objetivo aromatizar azeite de oliva com óleos essenciais de manjericão e gengibre e determinar a composição química dos compostos presentes nos respectivos óleos. Os óleos essenciais de manjericão e gengibre foram obtidos por hidrodestilação e analisados por cromatografia gasosa (CG) e por cromatografia gasosa acoplada a espectrometria de massas (CG-EM). Os azeites de oliva aromatizados foram submetidos à análise sensorial. Os componentes majoritários determinados para o óleo essencial de manjericão foram o 1,8-cineol (33,63%) e linalol (35,29%). Os seis principais componentes voláteis encontrados no óleo essencial de gengibre foram o citral, a mistura de geranial (18,79%) e neral (9,90%), -Amorfeno (10,38%), canfeno (9,98%), -felandreno (9,32%) e E,E--farneseno (8,83%). Os resultados da análise sensorial revelaram boa aceitação para os dois azeites formulados, indicando a existência de um mercado a ser explorado. Palavras-chave: Azeite de oliva aromatizado. Componentes voláteis. Ocimum basilicum. Zingiber officinale USAGE OF ESSENTIAL OILS OF BASIL (Ocimum basilicum L.) AND GINGER (Zingiber officinale Roscoe) FOR FLAVORING OLIVE OIL SUMMARY:This study aimed to flavor olive oil with essential oils of basil and ginger and determine the chemical composition of the compounds present in the respective essential oils. Essential oils of basil and ginger were obtained by hydrodistillation and analyzed by gas chromatography equipped with flame ionization detector (GC-FID) and gas chromatography-mass spectrometry (GC-MS). For the formulation of the basil flavored olive oil it was incorporated 0.04 % (v/v) of basil essential oil, and for the ginger flavored olive oil it was incorporated 0.03 % (v/v) of ginger essential oil. The flavored olive oils were then submitted to sensory analysis. The major components determined for the basil essential oil were 1,8-cineole (33.63 %) and linalool (35.29 %). The six major volatile compounds found in essential oil of ginger were citral, geranial (18.79%) and neral (9.90 %) mixing, -amorphene (10.38 %), camphene (9.98 %), -phellandrene (9.32 %) and E,E--farnesene (8.83 %). The results of sensory analysis showed good acceptance for the two olive oils formulated, indicating the existence of a market to be exploited.Keywords: Aromatic herbs. Essential oil. Ocimum basilicum. Olive oil. Zingiber oficinale INTRODUÇÃOO azeite de oliva é utilizado na culinária desde a antiguidade por ter um sabor muito apreciado. Atualmente, seu consumo não está relacionado somente ao sabor agradável e único que oferece aos alimentos, mas também aos benefícios proporcionados à saúde. Pesquisas relatam que sua composição rica em ácidos graxos insaturados e antioxidantes naturais é responsável pela melhoria da saúde, com

show abstract

Section: Caracterização Químicaunclassified

USAGE OF ESSENTIAL OILS OF BASIL (Ocimum basilicum L.) AND GINGER (Zingiber officinale Roscoe) FOR FLAVORING OLIVE OIL

Pinheiro

Chaves

Silva

et al. 2017

Nucleus

Self Cite

View full text Add to dashboard Cite

show abstract

“…The anhydrous remainder was filtered, and pentane was removed by rotary evaporator. The essential oil obtained was conditioned in an amber glass bottle wrapped with aluminum foil and stored at 4°C (CASTRO et al, 2004;COSTA et al, 2013;PINHEIRO et al, 2013).…”

Section: Methodsmentioning

confidence: 99%

“…The temperatures were 220 ºC in the injector and 300 ºC in the detector. The initial temperature of the column was 60ºC, programmed to increase by 3 ºC every minute, to a maximum temperature of 240 ºC (CASTRO et al, 2004;COSTA et al, 2013;PINHEIRO et al, 2013).…”

Section: Methodsmentioning

confidence: 99%

Chenopodium ambrosioides L. essential oil and ethanol extract on control of canine Ancylostoma spp.

Monteiro

Archanjo

Passos

et al. 2017

SCA

Self Cite

View full text Add to dashboard Cite

The use of Chenopodium ambrosioides L. has shown to be promising in the management of gastrointestinal nematodes. The objective of this study was to quantitate the yield and characterize the chemical composition of the essential oil of C. ambrosioides, as well as to evaluate the in vitro effect of the ethanolic extract and the essential oil in L3 of Ancylostoma spp. and the in vivo effect(s) of the essential oil in dogs. The effects of the ethanol extract and essential oil on Ancylostoma spp. were evaluated in vitro by exposing larvae to the extract at concentrations ranging from 0.005 g mL -1 to 0.2 g mL -1 and to essential oil at concentrations of 50, 100, and 150 μL mL -1 . For the in vivo test, 26 healthy dogs, naturally infected by Ancylostoma spp., were divided into three groups: F1 -cookies were administered without active principle; F2 -herbal cookies containing 37.5 μL g -1 essential oil of C. ambrosioides L.; F3 -cookies plus a commercial formulation containing febantel, pyrantel, praziquantel, and ivermectin. Complete blood counts and serum biochemistry for AST, ALT, AF, urea, creatinine, total protein, and albumin were performed. The yield of the essential oil was 0.3% m v -1 , and its major components included α-terpinene (1.24%), p-cymene (4.83%), and (Z)-ascaridole (87%) and E (5.04%) isomers. The concentrations of C. ambrosioides L. ethanol extract used were ineffective against Ancylostoma spp. larvae. The essential oil at a concentration of 150 μL mL -1 was effective against L3 larvae. In the in vivo study in dogs, the herbal cookies containing C. ambrosioides L essential oil reduced the number of eggs per gram of feces. g mL -1 e 0,2 g mL -1 , do óleo essencial nas concentrações de 50 µL mL -1 , 100 µL mL -1 e 150 µL mL -1 . Para o teste in vivo utilizaram-se 26 cães, hígidos, infectados naturalmente por Ancylostoma spp., divididos em três grupos: F1 -foram administrados biscoitos sem princípio ativo; F2 -biscoitos fitoterápicos com óleo essencial de C. ambrosioides L na concentração de 37,5 µL g -1 ; F3 biscoitos acrescido de formulação comercial a base de febantel, pirantel, praziquantel e ivermectina. Foi realizado hemograma completo e bioquímica sérica para AST, ALT, FA, ureia, creatinina, proteína total e albumina. Verificouse o rendimento de 0,3% m v -1 do óleo essencial e na sua composição química a presença de α-terpineno (1,24 %), o p-cimeno (4,83 %) e ascaridol, nos seus isômeros Z (87%) e E (5,04 %), como componente majoritário. O extrato etanólico de C. ambrosioides L., nas concentrações utilizadas, apresentou insuficiente atividade para o efeito larvicida. O óleo essencial na concentração de 150 µL mL -1 foi eficaz contra L 3 . A formulação de biscoito fitoterápico com óleo essencial C. ambrosioides L reduziu o número de ovos por grama de fezes dos cães. Palavras-chave: Erva-de-santa-maria. Helmintos. Óleo essencial. Planta medicinal.

show abstract

“…Estrela et al (2006) (Pavela, 2006;Abramson et al, 2006;Soares et al, 2011;Soares et al, 2012;Andrade et al, 2013;Pinheiro et al, 2013).…”

Section: Introductionunclassified

Composição química e toxicidade de óleos essenciais para o pulgão-verde Schizaphis graminum (Rondani, 1852)

Lima

Cardoso

Moraes³

et al. 2014

Arq. Inst. Biol.

View full text Add to dashboard Cite

ABSTRACT:The aim of this study was to assess the chemical composition of essential oils of Illicum verum, Ageratum conyzoides, Piper hispidinervum and Ocotea odorífera, as well as their toxicity to the green-aphid Schizaphis graminum. Compound identification was carried out with gas chromatography + mass spectrometry, and quantification with gas chromatography + flame ionization detector, both with DB5 column. The hydrodistillation process promoted oil yield of 3.81% for I. verum; 0.46% for A. conyzoides; 2.85 % for P. hispidinervum; and 0.68 % for O. odorífera. The major components from the oils of A. conyzoides was precocene (87.0%) and (E)-caryophyllene (7.1%); (E)-anethol (90.4%), limonene (2.6%) and methyl-chavicol (1.3%) for I. verum; methyleugenol (81.2%) and safrole (10.6%) for O. odorifera; and safrole (82.5%) and α-terpinolene (13.4%) for P. hispidinervum. The acute toxicity test (24 hours) performed by contact in sorghum leaves or contaminated filter-paper showed that the higher toxicity occur with essential oils of A. conyzoides, with LC 50 of 7.01 and 7.01 µg oil/cm 2 , respectively; followed by O. odorifera, with LC 50 of 17.10 and 66.70 µg oil/cm 2 , respectively; I. verum, with LC 50 of 66.40 and 65.40 µg oil/cm 2 , respectively; and low toxicity was observed for the P. hispidinervum essential oil, with LC 50 of 64.00 and 143.00 oil/cm 2 , respectively. With the results obtained in this research, we can state that the use of these essential oils can be a new tool in integrated pest management.

show abstract

Insecticidal activity of citronella grass essential oil on Frankliniella schultzei and Myzus persicae

Cited by 67 publications

References 28 publications

USAGE OF ESSENTIAL OILS OF BASIL (Ocimum basilicum L.) AND GINGER (Zingiber officinale Roscoe) FOR FLAVORING OLIVE OIL

USAGE OF ESSENTIAL OILS OF BASIL (Ocimum basilicum L.) AND GINGER (Zingiber officinale Roscoe) FOR FLAVORING OLIVE OIL

Chenopodium ambrosioides L. essential oil and ethanol extract on control of canine Ancylostoma spp.

Composição química e toxicidade de óleos essenciais para o pulgão-verde Schizaphis graminum (Rondani, 1852)

Contact Info

Product

Resources

About