The Van Pham, Thuong Thanh Vo, Prabodh Satyal, Truc Thi-Thanh Le, Vy Anh Tran, Vinh Hien Nguyen, Y. Le Phan, Huy Gia Ngo, Hung Huy Nguyen, Trung Quang Vo, William N. Setzer
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引用次数: 0
Abstract
The leaf essential oils of Harrisonia perforata, collected at three different times in Vietnam (HP1, HP2 and HP3), were chemically analysed and evaluated for their insecticidal activities against three medically important mosquito species: Aedes aegypti, Aedes albopictus and Culex quinquefasciatus. HP1 was rich in sesquiterpenoids such as caryophyllene oxide (26.3%), (E)-β-caryophyllene (16.9%) and spathulenol (9.7%). HP2 shared similar major constituents with HP1 but contained an unidentified compound (8.2%) and palmitic acid (5.1%). In contrast, HP3 had a lower caryophyllene oxide content (13.5%) and was dominated by α-santalene (20.5%). Larvicidal assays against Ae. aegypti, Ae. albopictus and Cx. quinquefasciatus revealed that HP3 exhibited the highest toxicity, with 24-h LC50 values between 46.13 and 75.83 μg/mL. HP1 and HP3 also demonstrated superior repellent activity at both 10% and 50% concentrations, with HP3 outperforming DEET 10%. Although the knockdown effect was slow, noticeable fumigant toxicity was observed after 60 min for HP1 and HP3, and after 120 min for HP2. All samples exhibited significant fumigant action, with 1440-min LC50 values ranging from 0.20% to 0.46% for A. aegypti and 0.03%–0.60% for Cx. quinquefasciatus.
期刊介绍:
Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation.
The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.