Toxicological Stability of Ocimum basilicum Essential Oil and Its Major Components in the Control of Sitophilus zeamais.

Eridiane Da Silva Moura,Lêda Rita D'Antonino Faroni,Alessandra Aparecida Zinato Rodrigues,Fernanda Fernandes Heleno

doi:10.3390/molecules26216483

Eridiane Da Silva Moura, Lêda Rita D'Antonino Faroni + Show 2 more

Open Access

https://doi.org/10.3390/molecules26216483

Copy DOI

Abstract

Essential oils (EOs) are widely recognized as efficient and safe alternatives for controlling pest insects in foods. However, there is a lack of studies evaluating the toxicological stability of botanical insecticides in stored grains in order to establish criteria of use and ensure your efficiency. The objective of this work was to evaluate the toxicological stability of basil essential oil (O. basilicum) and its linalool and estragole components for Sitophilus zeamais (Motschulsky) adults in corn grains by fumigation. The identification of the chemical compounds of the essential oil was performed with a gas chromatograph coupled to a mass selective detector. Mortality of insects was assessed after 24 h exposure. After storage for six (EO) and two months (linalool and estragole) under different conditions of temperature (5, 20, and 35 °C) and light (with and without exposure to light), its toxicological stability was evaluated. Studies revealed that the essential oil of O. basilicum and its main components exhibited insecticidal potential against adults of S. zeamais. For greater toxicological stability, suitable storage conditions for them include absence of light and temperatures equal to or less than 20 °C.

Highlights

Essential oils (EOs) are classified as secondary metabolites produced by various parts of the plant such as seeds, stems, leaves, and flowers
They are mixtures of volatile, natural substances, characterized by strong odor and, in most cases, have lipophilic constitution [1]. As they are composed of volatile terpenoids such as monoterpenes (C10) and sesquiterpenes (C15) and phenylpropenes
Given that O. basilicum EO and its major components linalool and estragole are toxic to stored grain pest insects and knowing that once deprived of the protective compartmentalization of the plant, essential oil constituents are especially prone to oxidative damage, chemical transformations, or polymerization through enzymatic or chemically triggered reactions by external factors such as temperature and light [32]. the objective of this work was to determine the toxicological stability of O. basilicum EO and its linalool and estragole components on fumigation Sitophilus zeamais in corn grains, after storage as a function of temperature and luminosity for a period of six (EO) and two months

Summary

Introduction

Essential oils (EOs) are classified as secondary metabolites produced by various parts of the plant such as seeds, stems, leaves, and flowers They are mixtures of volatile, natural substances, characterized by strong odor and, in most cases, have lipophilic constitution [1]. As they are composed of volatile terpenoids such as monoterpenes (C10) and sesquiterpenes (C15) and phenylpropenes (derived from the phenyl group junction (aromatic ring) and a three-carbon side chain (propyl group) [2], which usually originate from various biosynthesis pathways [3], there are a wide variety of possible applications of essential oils [4]. Among the essential oils with insecticidal activity is the essential oil of Ocimum basilicum, aromatic and medicinal plant of the Lamiaceae family [7], composed mainly of linalool and estragole [8,9]

Objectives

Methods

Results

Conclusion