Harmful Effects on Oryzaephilus surinamensis (L.) and Tribolium castaneum by Food Grade Antioxidants and their Formulations in Peanut Kernel

Daiana Garcia, Natalia Soledad Girardi, María Alejandra Passone, Andrea Nesci and Miriam Etcheverry
 

Abstract

The aim of this study was to investigate effect of 2(3)-tert-butyl-4 hydroxyanisole (BHA) and 2,6-di(tert-butyl)-p-cresol (BHT) and their formulations on mortality, body weight and total protein content of Oryzaephilus surinamensis (L.) and Tribolium castaneum, Herbst; two natural pest of stored peanut. The effect of free BHA and BHT and their formulations (F-BHA and F-BHT) at dose range to 10 from 45 mM, in peanut kernel was evaluated. BHA and BHT free antioxidant showed significant mortality percentages upper than 80%. Besides, microencapsulated antioxidants at 20 and 30 mM significantly affected the survival of insect populations after 45 days of exposure. BHA and BHT formulation showed insecticidal activity of 100 and 70%, respectively. Insect weight was significantly affected by all studied treatments and the major effect for O. surinamensis was produced by time especially with the application of BHA follow by F-BHA and F-BHT. Body mass weight of T. castaneum showed the highest reduction after application of F-BHA, followed F-BHT, BHT and BHA. Total protein content of insects also was affected by both free antioxidants and formulation treatments. Formulations preserved insecticidal effectiveness of antioxidants and extended their effect for up to 45 days which could act as new strategies to control these insect pests. Besides, sub-lethal levels of these compounds results in a loss of insects’ weight and change in protein content. Results showed the first step in the toxicity of free and microencapsulated formulations of BHA and BHT against O. surinamensis and T. castaneum.

Published on: July 05, 2017
doi: 10.17756/jfcn.2017-042
Citation:  Garcia D, Girardi NS, Passone MA, Nesci A, Etcheverry M. 2017. Harmful Effects on Oryzaephilus surinamensis (L.) and Tribolium castaneum by Food Grade Antioxidants and their Formulations in Peanut Kernel. J Food Chem Nanotechnol 3(3): 86-92.

 
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