Assessment of toxicity and biochemical mechanisms underlying the insecticidal activity of chemically characterized Boswellia carterii essential oil against insect pest of legume seeds.

Kiran, S. and Anupam, Kujur and Laluram, Patel and Ramalakshmi, K. and Bhanu, Prakash (2017) Assessment of toxicity and biochemical mechanisms underlying the insecticidal activity of chemically characterized Boswellia carterii essential oil against insect pest of legume seeds. Pesticide Biochemistry and Physiology, 139. pp. 17-23. ISSN 0048-3575

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Abstract

The present study was undertaken to investigate the insecticidal activity of chemically characterized Boswellia carterii essential oil (EO) and its mode of action against the pulse beetle Callosobruchus chinensis and C. maculatus. GC-MS analysis depicted α-thujene (69.16%), α-Pinene (7.20) and α-Phellandrene (6.78%) as the major components of test EO. EO exhibited absolute toxicity at 0.10μl/ml air against both C. chinensis and C. maculatus following 24h exposure. EO caused a significant reduction in oviposition and further reproductive development at LC50 doses (0.050μl/ml to 0.066μl/ml in air). Compared to control, a significant elevation in ROS level accompanied with impairment in enzymatic (SOD and CAT) and non-enzymatic (GSH/GSSH) antioxidant defense system has been observed in EO exposed insect pest. However, EO has no significant effect on in vivo AChE activity. An absolute protection of Vigna radiata seeds samples exposed to EO at LC90 doses was observed without affecting seed germination. The findings revealed that the B. carterii EO has strong insecticidal potential, hence, it could be recommended as a biorational alternative to synthetic insecticides.

Item Type:	Article
Uncontrolled Keywords:	Biochemical mechanism; Boswellia carterii; Essential oil; Fumigant toxicity; Insect pest
Subjects:	600 Technology > 03 Agriculture > 05 Insect/Pest Control 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Food Protectants and Infestation Control Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Jan 2018 04:12
Last Modified:	18 Jan 2018 04:12
URI:	http://ir.cftri.res.in/id/eprint/13293

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