Isolation, screening and identification of key components having intense insect repellent activity against Plodia interpunctella from four different medicinal plant materials

Jung Soo Lee, Junhyuk Lee, Inyoung Choi, Yoonjee Chang, Chan Suk Yoon, Jaejoon Han

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

BACKGROUND: Global warming and the indiscriminate use of pesticides have increased the propagation of the stored-product insect pests, leading to enormous losses in the agriculture and food industries. The most used insect repellents are synthetic derivatives; however, these have an adverse effect on human health as well as on the environment. Therefore, we attempted to find materials with insect repellent activity in natural products. The present study aimed to identify the single chemical component with intense insect repellent activity in extracts from four different Oriental medicinal plant materials: (i) Anethum graveolens L. (dill) seeds; (ii) Artemisia capillaris Thunb. (capillary wormwood) leaves; (iii) smoked Prunus mume Siebold & Zucc. (mume) fruits; and (iv) Rhus javanica L. (galls). RESULTS: As a result of the bioassay-guided fractionation of each extract against the Plodia interpunctella, stored-product insect, the n-hexane fraction of dill seeds extract was confirmed as the optimal fraction between all of the fractions. In total, 32 chemical components were identified from the n-hexane fraction of dill seeds by gas chromatography-mass spectrometry analysis, and the two main components were dillapiole (47.51%) and carvone (26.76%). Of the two components, dillapiole was confirmed as the key component playing an essential role in insect repellent activity. CONCLUSION: Our study suggests that dillapiole has the potential to be used as a natural insect repellent for the control of P. interpunctella infestation in agricultural and food products during distribution and storage.

Original languageEnglish
Pages (from-to)1105-1113
Number of pages9
JournalJournal of the Science of Food and Agriculture
Volume102
Issue number3
DOIs
Publication statusPublished - 2022 Feb

Bibliographical note

Funding Information:
This research was supported by the High Value‐added Food Technology Development Program of the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) (118048‐03) and Basic Science Research Program through the National Research Foundation of Korea (NRF) grant funded by the Ministry of Education (2020R1F1A1073901). This research was also supported by a Korea University grant. We thank the Institute of Biomedical Science and Food Safety, Korea University Food Safety Hall, for access to equipment and facilities.

Funding Information:
This research was supported by the High Value-added Food Technology Development Program of the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) (118048-03) and Basic Science Research Program through the National Research Foundation of Korea (NRF) grant funded by the Ministry of Education (2020R1F1A1073901). This research was also supported by a Korea University grant. We thank the Institute of Biomedical Science and Food Safety, Korea University Food Safety Hall, for access to equipment and facilities.

Publisher Copyright:
© 2021 Society of Chemical Industry.

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Agronomy and Crop Science
  • Nutrition and Dietetics

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