| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 4364834 | International Biodeterioration & Biodegradation | 2014 | 8 Pages |
•Mentha spicata essential oil (EO) against food deteriorating moulds and insect.•Chemical characterization of M. spicata EO.•Non-phytotoxic and non-mammalian toxic nature of M. spicata EO.•Antioxidant potency and ergosterol biosynthesis inhibitory action of M. spicata EO.•Recommendation of M. spicata EO as plant based pesticide.
This study reports on the chemically characterized essential oil (EO) from Mentha spicata L. which was tested as a plant-based pesticide in because it showed efficacy against food-deteriorating molds, aflatoxin production, lipid peroxidation, and the insect pest Callosobruchus chinensis. The chemical characterization of this EO through GC/GC–MS analysis depicted 13 compounds comprising 97.09% of the EO, carvone being the major component (59.6%). The EO significantly inhibited growth and aflatoxin B1 production by the toxigenic strain of Aspergillus flavus [LHP(C)-D6] at 1.0 and 0.9 μl ml-1levels, respectively. The EO also had a broad fungitoxic effect against 19 food-deteriorating molds. The oil caused 100% mortality to C. chinensis during a fumigation test with an LC50 value of 0.003 μl ml−1 air after 24 h of treatment and 100% repellency at 0.025 μl ml−1 air concentration. The EO of M. spicata at 0.1 μl ml−1 air concentration was recorded as the effective fumigant, showing 98.46% oviposition deterrency, 100% ovicidal activity, 88.84% larvicidal activity, 72.91% pupaecidal activity, and 100% antifeedant activity against C. chinensis. The phytotoxicity assay showed 100% germination of EO-treated chickpea seeds. The EO had a low mammalian toxicity with an LD50 of 8342.33 μl kg−1 for oral toxicity on mice. The 50% inhibitory concentration (IC50) value of EO was 18.55 μl ml−1 during a DPPH (2, 2-diphenyl-1-picrylhydrazyl) assay.
