Essential oils (EO) have aroused an increasing interest, in the recent years, as an ecological and low-toxic alternative to synthetic repellents and insecticides to be used against harmful insects. However, they currently have little practical application in the protection of stored cereals due to their limited effectiveness over time and their interference with the organoleptic properties of the food they come in contact. Therefore, it is essential that the choice of an EO for the protection of food is not detrimental to the organoleptic quality of the final product. In the research we have evaluated the olfactory profile of the EOs of Foeniculum vulgare, Pistacia lentiscus and Ocimum basilicum in addition to their toxicity towards one of the main pests of the stored wheat, Sitophilus granarius (Coleoptera: Curculionidae). A panel of the expert evaluators indicated, from the olfactory point of view, the essential oil of O. basilicum and F. vulgare as the most suitable for the treatment of wheat. In the toxicity tests, the most toxic EO was P. lentiscus (LC50 = 36.36 μL kg- 1), however it was also the most unpleasant from the olfactory point of view for the consumer. On the contrary, the least toxic OE was F. vulgare (LC50 = 77.59 μL kg- 1). On the basis of these results the OE of O. basilicum was selected for the trial in the warehouse. The EO was then tested in combination with diatomaceous earth (DE) and the mixture showed synergistic effects (Co-toxicity coefficient equal to 1.36). Overall, O. basilicum was the best OE for the treatment of the wheat, considering its toxicity to insects and the olfactory profile. In warehouse conditions, the wheat co-treated with the OE of O. basilicum and DE showed a significantly lower average infestation (1.5 insect kg - 1) compared to the untreated wheat (7.0 insect kg - 1).
Sensory quality for the selection of an essential oil and its use in synergy with diatomaceous earth for the control of foodstuff insects L’analisi sensoriale per la selezione di un olio essenziale e il suo impiego in sinergia con le terre diatomacee per il controllo degli insetti delle derrate
Barbara Conti;Stefano Bedini;Francesca Venturi;Paolo Giannotti
2021-01-01
Abstract
Essential oils (EO) have aroused an increasing interest, in the recent years, as an ecological and low-toxic alternative to synthetic repellents and insecticides to be used against harmful insects. However, they currently have little practical application in the protection of stored cereals due to their limited effectiveness over time and their interference with the organoleptic properties of the food they come in contact. Therefore, it is essential that the choice of an EO for the protection of food is not detrimental to the organoleptic quality of the final product. In the research we have evaluated the olfactory profile of the EOs of Foeniculum vulgare, Pistacia lentiscus and Ocimum basilicum in addition to their toxicity towards one of the main pests of the stored wheat, Sitophilus granarius (Coleoptera: Curculionidae). A panel of the expert evaluators indicated, from the olfactory point of view, the essential oil of O. basilicum and F. vulgare as the most suitable for the treatment of wheat. In the toxicity tests, the most toxic EO was P. lentiscus (LC50 = 36.36 μL kg- 1), however it was also the most unpleasant from the olfactory point of view for the consumer. On the contrary, the least toxic OE was F. vulgare (LC50 = 77.59 μL kg- 1). On the basis of these results the OE of O. basilicum was selected for the trial in the warehouse. The EO was then tested in combination with diatomaceous earth (DE) and the mixture showed synergistic effects (Co-toxicity coefficient equal to 1.36). Overall, O. basilicum was the best OE for the treatment of the wheat, considering its toxicity to insects and the olfactory profile. In warehouse conditions, the wheat co-treated with the OE of O. basilicum and DE showed a significantly lower average infestation (1.5 insect kg - 1) compared to the untreated wheat (7.0 insect kg - 1).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
