We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
Insecticidal activity of Artemisia herba-alba and effects on wheat flour quality in storage.
- Authors
Eljazi, Jazia Sriti; Zarroug, Youkabed; Aouini, Jihed; Salem, Nidhal; Bachrouch, Olfa; Boushih, Emna; Jallouli, Selim; Jemâa, Jouda Médiouni Ben; Limam, Ferid
- Abstract
This study investigated insecticidal activity of Artemisia herba-alba essential oil (EO) against Tribolium castaneum adults and its impacts on wheat flour quality. GC/MS analysis of the EOs of A. herba-alba showed a predominance of β-thujone (27.79%), camphor (22.65%), chrysanthenone (17.97%) and α-thujone (13.56%). Therefore, the median effective concentrations (LC50 value) of Artemisia herba-alba essential oil used for preliminary screening tests were evaluated. Insect mortalities, occupation space conditions and wheat flour quality were investigated after 30 and 60 days of storage period. The results showed that mortality varies depending on occupation space and storage duration, which reached 42.15% and 59.8% after 30 and 60 days of storage, respectively. Furthermore, moisture, ash, gluten, falling number contents were examined according to international standards. Indeed, rheological dough parameters were examined using a Chopin alveograph and according to ISO standards. Results indicated that A. herba-alba essential oil changed wheat flour physicochemical parameters but did not affect dough rheological parameters which correspond to international ISO standards.
- Subjects
INTERNATIONAL Organization for Standardization; WHEAT quality; FLOUR quality; FLOUR; RED flour beetle; ARTEMISIA; ESSENTIAL oils
- Publication
Journal of Plant Diseases & Protection, 2020, Vol 127, Issue 3, p323
- ISSN
1861-3829
- Publication type
Article
- DOI
10.1007/s41348-020-00322-0