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1 June 2013 Evaluation of Acute Toxicity of Essential Oil of Garlic (Allium sativum) and Its Selected Major Constituent Compounds Against Overwintering Cacopsylla chinensis (Hemiptera: Psyllidae)
Na Na Zhao, Hang Zhang, Xue Chang Zhang, Xiao Bing Luan, Cheng Zhou, Qi Zhi Liu, Wang Peng Shi, Zhi Long Liu
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Abstract

In our screening program for insecticidal activity of the essential oils/extracts derived from some Chinese medicinal herbs and spices, garlic (Allium sativum L.) essential oil was found to possess strong insecticidal activity against overwintering adults of Cacopsylla chinensis Yang et Li (Hemiptera: Psyllidae). The commercial essential oil of A. sativum was analyzed by gas chromatography-mass spectrometry. Sixteen compounds, accounting for 97.44% of the total oil, were identified, and the main components of the essential oil of A. sativum were diallyl trisulfide (50.43%), diallyl disulfide (25.30%), diallyl sulfide (6.25%), diallyl tetrasulfide (4.03%), 1,2-dithiolane (3.12%), allyl methyl disulfide (3.07%), 1,3-dithiane (2.12%), and allyl methyl trisulfide (2.08%). The essential oil of A. sativum possessed contact toxicity against overwintering C. chinensis, with an LC50 value of 1.42 µg per adult. The two main constituent compounds, diallyl trisulfide and diallyl disulfide, exhibited strong acute toxicity against the overwintering C. chinensis, with LC50 values of 0.64 and 11.04 µg per adult, respectively.

© 2013 Entomological Society of America
Na Na Zhao, Hang Zhang, Xue Chang Zhang, Xiao Bing Luan, Cheng Zhou, Qi Zhi Liu, Wang Peng Shi, and Zhi Long Liu "Evaluation of Acute Toxicity of Essential Oil of Garlic (Allium sativum) and Its Selected Major Constituent Compounds Against Overwintering Cacopsylla chinensis (Hemiptera: Psyllidae)," Journal of Economic Entomology 106(3), 1349-1354, (1 June 2013). https://doi.org/10.1603/EC12191
Received: 9 May 2012; Accepted: 6 February 2013; Published: 1 June 2013
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KEYWORDS
Allium sativum
allyl trisulfide
Cacopsylla chinensis
contact toxicity
diallyl disulfide
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