Laboratory-Synthesized Garlic Essential Oil (L-GEO) for the Management of Callosobruchus maculatus (F.) in Stored Green Grams

Background: Allylsulfides (All-S) are the bioactive components of garlic essential oil; however, among them, allyl trisulfides (All-S₃) and allyl tetrasulfides (All-S₄) are the most active components present in low concentrations in the essential oil. Herein, these analogs were prepared under laboratory conditions to yield garlic essential oil (L-GEO). L-GEO was synthesized with facile methodology and significant yield with higher relative percentages of All-S₃ and All-S₄. Results: The GC-MS data revealed diallyl trisulfide, diallyl tetrasulfide, and diallyl disulfide in a relative percentage ratio of 37.8%, 36.32%, and 12.65%, respectively, in crude L-GEO. The L-GEO was infused on natural cellulose strips for the efficient release of bioactive components as fumigants against Callosobruchus maculatus (F.) in stored green grams. Appreciable toxicity was revealed by the L-GEO with LC₅₀ (24 h) and LC₉₉ (24 h) values of 28.5 and 82.6 μL/L, respectively. No F₁ progeny emergence was observed at optimized LC₉₉ (24 h) dose. Additionally, varying levels of changes were observed in enzymatic activities, viz. acetylcholinesterase, catalase, and superoxide dismutase, in the bodies of treated insects, presenting the modulation of enzymatic activity responsible for insect mortality. Conclusion: L-GEO was presented as an efficient and eco-friendly material to manage pulse beetle C. maculatus in green grams under storage conditions.