Repellent effect of the essential oils of Murraya koenigii (L.) Spreng. leaves

摘要

An essential oil was extracted from the curry leaves (Murraya koenigii (L.) Spreng. by hydrodistillation in Clevenger apparatus and supercritical fluid extraction (SCF) technique using liquid carbon dioxide. The oil obtained was studied for their repellent effect against storage pest, Tribolium castaneum. Food repellency was checked with the help of olfactometer and it was recorded 35.80-47.71 percent in hydrodistilled oil whereas SCF extracted oils gave 42.8-54.5 percent food repellency at 1000 to5000 ppm dose level after 24 hrs of exposure.