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Food Technology and Biotechnology, Vol.56 No.2 Lipanj 2018.

Izvorni znanstveni članak
https://doi.org/10.17113/ftb.56.02.18.5414

The Tunisian Artemisia Essential Oil for Reducing Contamination of Stored Cereals by Tribolium castaneum

Ikbal Chaieb ; Laboratory of Plant Protection, University of Carthage, National Agricultural Research Institute of Tunisia, Hédi Karray Street, TN-2049 Ariana, Tunis, Tunisia
Amel Ben Hamouda ; University of Sousse, Regional Centre of Research on Horticulture and Organic Agriculture, 57, Chott Mariem, TN-4042 Sousse, Tunisia
Wafa Tayeb ; Biochemistry Laboratory, Nutrition- -Functional Foods and Vascular Health, University of Monastir, Faculty of Medicine, Avicenne Street, TN-5019 Monastir, Tunisia
Khaoula Zarrad ; University of Sousse, Regional Centre of Research on Horticulture and Organic Agriculture, 57, Chott Mariem, TN-4042 Sousse, Tunisia
Thameur Bouslema ; University of Sousse, Regional Centre of Research on Horticulture and Organic Agriculture, 57, Chott Mariem, TN-4042 Sousse, Tunisia
Asma Laarif ; University of Sousse, Regional Centre of Research on Horticulture and Organic Agriculture, 57, Chott Mariem, TN-4042 Sousse, Tunisia

Puni tekst: engleski, pdf (646 KB) str. 247-256 preuzimanja: 0* citiraj
APA 6th Edition
Chaieb, I., Ben Hamouda, A., Tayeb, W., Zarrad, K., Bouslema, T. i Laarif, A. (2018). The Tunisian Artemisia Essential Oil for Reducing Contamination of Stored Cereals by Tribolium castaneum. Food Technology and Biotechnology, 56 (2), 247-256. https://doi.org/10.17113/ftb.56.02.18.5414
MLA 8th Edition
Chaieb, Ikbal, et al. "The Tunisian Artemisia Essential Oil for Reducing Contamination of Stored Cereals by Tribolium castaneum." Food Technology and Biotechnology, vol. 56, br. 2, 2018, str. 247-256. https://doi.org/10.17113/ftb.56.02.18.5414. Citirano 21.07.2018.
Chicago 17th Edition
Chaieb, Ikbal, Amel Ben Hamouda, Wafa Tayeb, Khaoula Zarrad, Thameur Bouslema i Asma Laarif. "The Tunisian Artemisia Essential Oil for Reducing Contamination of Stored Cereals by Tribolium castaneum." Food Technology and Biotechnology 56, br. 2 (2018): 247-256. https://doi.org/10.17113/ftb.56.02.18.5414
Harvard
Chaieb, I., et al. (2018). 'The Tunisian Artemisia Essential Oil for Reducing Contamination of Stored Cereals by Tribolium castaneum', Food Technology and Biotechnology, 56(2), str. 247-256. doi: https://doi.org/10.17113/ftb.56.02.18.5414
Vancouver
Chaieb I, Ben Hamouda A, Tayeb W, Zarrad K, Bouslema T, Laarif A. The Tunisian Artemisia Essential Oil for Reducing Contamination of Stored Cereals by Tribolium castaneum. Food Technology and Biotechnology [Internet]. 29.06.2018. [pristupljeno 21.07.2018.];56(2):247-256. doi: https://doi.org/10.17113/ftb.56.02.18.5414
IEEE
I. Chaieb, A. Ben Hamouda, W. Tayeb, K. Zarrad, T. Bouslema i A. Laarif, "The Tunisian Artemisia Essential Oil for Reducing Contamination of Stored Cereals by Tribolium castaneum", Food Technology and Biotechnology, vol.56, br. 2, str. 247-256, Srpanj 2018. [Online]. doi: https://doi.org/10.17113/ftb.56.02.18.5414
Puni tekst: hrvatski, pdf (646 KB) str. 247-256 preuzimanja: 0* citiraj
APA 6th Edition
Chaieb, I., Ben Hamouda, A., Tayeb, W., Zarrad, K., Bouslema, T. i Laarif, A. (2018). Smanjenje zaraze uskladištenih žitarica kestenjastim brašnarom (Tribolium castaneum) pomoću esencijalnih ulja tuniškog pelina (Artemisia sp.) . Food Technology and Biotechnology, 56 (2), 247-256. https://doi.org/10.17113/ftb.56.02.18.5414
MLA 8th Edition
Chaieb, Ikbal, et al. "Smanjenje zaraze uskladištenih žitarica kestenjastim brašnarom (Tribolium castaneum) pomoću esencijalnih ulja tuniškog pelina (Artemisia sp.) ." Food Technology and Biotechnology, vol. 56, br. 2, 2018, str. 247-256. https://doi.org/10.17113/ftb.56.02.18.5414. Citirano 21.07.2018.
Chicago 17th Edition
Chaieb, Ikbal, Amel Ben Hamouda, Wafa Tayeb, Khaoula Zarrad, Thameur Bouslema i Asma Laarif. "Smanjenje zaraze uskladištenih žitarica kestenjastim brašnarom (Tribolium castaneum) pomoću esencijalnih ulja tuniškog pelina (Artemisia sp.) ." Food Technology and Biotechnology 56, br. 2 (2018): 247-256. https://doi.org/10.17113/ftb.56.02.18.5414
Harvard
Chaieb, I., et al. (2018). 'Smanjenje zaraze uskladištenih žitarica kestenjastim brašnarom (Tribolium castaneum) pomoću esencijalnih ulja tuniškog pelina (Artemisia sp.) ', Food Technology and Biotechnology, 56(2), str. 247-256. doi: https://doi.org/10.17113/ftb.56.02.18.5414
Vancouver
Chaieb I, Ben Hamouda A, Tayeb W, Zarrad K, Bouslema T, Laarif A. Smanjenje zaraze uskladištenih žitarica kestenjastim brašnarom (Tribolium castaneum) pomoću esencijalnih ulja tuniškog pelina (Artemisia sp.) . Food Technology and Biotechnology [Internet]. 29.06.2018. [pristupljeno 21.07.2018.];56(2):247-256. doi: https://doi.org/10.17113/ftb.56.02.18.5414
IEEE
I. Chaieb, A. Ben Hamouda, W. Tayeb, K. Zarrad, T. Bouslema i A. Laarif, "Smanjenje zaraze uskladištenih žitarica kestenjastim brašnarom (Tribolium castaneum) pomoću esencijalnih ulja tuniškog pelina (Artemisia sp.) ", Food Technology and Biotechnology, vol.56, br. 2, str. 247-256, Srpanj 2018. [Online]. doi: https://doi.org/10.17113/ftb.56.02.18.5414

Sažetak
Essential oils of three species of Artemisia genus (A. absinthium L., A. campestris L. and A. herba-alba (Asso)) were analyzed by gas chromatography–mass spectrometry (GC-MS) and their potential insecticidal and repellent activities against the stored grain insect Tribolium castaneum (Herbst) was investigated. Fumigant and repellent activity bioassays were investigated in vitro. Chemical characterisation of essential oils showed that the bicyclic monoterpenes were predominant in all Artemisia essential oils, A. absinthium essential oil having the highest content of bicyclic monoterpenes, bicycloheptanes, naphthalenes and cycloalkenes. A. campestris had the highest content of sesquiterpenoids and acyclic monoterpenoids. A. herba-alba was characterised by the highest amounts of menthane monoterpenoids, oxanes, cumenes, oxolanes, ketones, benzenoids and monocyclic monoterpenes. Fumigant bioassay demonstrated that the three types of oil applied separately caused significant insect mortality. The lowest median lethal dose, LC50=142.8 μL/L, was observed with A. herba-alba. In repellency test, essential oil of A. absinthium was more potent with more rapid action than all other species. The mixture of Artemisia sp. essential oils showed an antagonistic effect in all the tested combinations. This study highlighted an important potential of Artemisia sp. especially A. herba-alba and A. absinthium in the control of the pests of stored products.

Ključne riječi
Artemisia sp.; essential oil; chemical composition; insecticidal activity; repellency

Hrčak ID: 203492

URI
https://hrcak.srce.hr/203492

[hrvatski]

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