• The Korean Journal of Pesticide Science
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• v.17 no.4
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• pp.343-349
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• 2013

Environment-friendly agro-materials tend to be preferred to chemical insecticides recently. For this reason, many studies are conducted to develop environment-friendly insecticides containing natural materials. The purpose of this study was to assess ecotoxicity for pepper extract and cassia oil (11.5+46%, A), pepper extract and cassia oil (23+34%, B), and pepper extract and lavender oil (40+10%, C). They are expected to prevent from pests especially diamondback moth, and can be used for agro-materials. Their formulation was emusifiable concentration (EC). Target species used to assess acute toxicity were aquatic invertebrate (Daphina magna), fish (Cyprinus carpio), honeybee (Apis mellifera L.) and earthworm (Eisenia fetida). The $EC_{50}$ value of A, B, and C to aquatic invertebrate were 0.46, 1.9, 0.25 mg $L^{-1}$ respectively and these values were moderately toxic according to standard of USEPA. In case of acute toxicity test to fish, the $LC_{50}$ of A, B, and C were 1.9, 2.9, 3.8 mg $L^{-1}$ respectively. A was category II in acute toxicity of fish and not acceptable to evaluation criteria of environment-friendly agro-materials. B and C were category III and acceptable. Acute contact and oral toxicity test to honeybee were conducted and the $LD_{50}$ of A, B, and C were > 100 ${\mu}g$ a.i. $bee^{-1}$ in both of tests. It indicated they were low toxic to honeybee. In case of acute toxicity test to earthworm, $LC_{50}$ of A, B, and C were 695, 988, and 564 mg $kg^{-1}$. In conclusion, pepper extract+cassia oil 57% EC and pepper extract+lavender oil 50% EC were expected to be used for environment-friendly insecticide materials with low risk against ecosystem and contribute to developing environment-friendly agro-materials.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.127-135
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• 1989

The volatile components of nutmeg, cumin, cardamon, turmeric, coriander, clove, allspice, cassia, fennel, celery seed and black pepper, having a characteristic spicy aroma and being used as an ingradient of curry powder, were investigated. After steam distillation followed by extraction with diethyl ether: n-pentane(2:1, v/v) mixture, the volatile components were identified by capillary GC and GC/MS. As a result, following major compounds were identified. ${\alpha}-pinene(11.06%)$, ${\beta}-pinene(11.17%)$ and myristicin(19.98%) in nutmeg, cuminaldehyde(37.68%) in cumin, ${\alpha}-terpineol(47.33%)$ and 1, 8-cineol(20.56%) in cardamon, linalool(61.72%) in coriander, eugenol(63.63%) and eugenol acetate(20.59%) in clove, eugenol(80.12%) and methyl eugenol(10.85%) in allspice, cinnamaldehyde(82.29%) in cassia, anethole(79.92%) in fennel.