2. Academic Validation
  3. Food Protective Effects of 3-Methylbenzaldehyde Derived from Myosotis arvensis and Its Analogues against Tyrophagus putrescentiae

Food Protective Effects of 3-Methylbenzaldehyde Derived from Myosotis arvensis and Its Analogues against Tyrophagus putrescentiae

  • Sci Rep. 2017 Jul 26;7(1):6608. doi: 10.1038/s41598-017-07001-5.
Jun-Hwan Park 1,  Na-Hyun Lee 2,  Young-Cheol Yang 3,  Hoi-Seon Lee 4
Affiliations

Affiliations

  • 1 Department of Bioenvironmental Chemistry, Chonbuk National University, Jeonju, 54896, Korea.
  • 2 School of Chemical Engineering, Chonbuk National University, Jeonju, 54896, Korea.
  • 3 Department of Bioenvironmental Chemistry, Chonbuk National University, Jeonju, 54896, Korea. ycyang@kbil.co.kr.
  • 4 Department of Bioenvironmental Chemistry, Chonbuk National University, Jeonju, 54896, Korea. hoiseon@jbnu.ac.kr.
PMID: 28747743 DOI: 10.1038/s41598-017-07001-5
Abstract

The potential abilities of 3-methylbenzaldehyde derived from Myosotis arvensis oil and its structural analogues to act as new acaricide and Mite kit (Mite color deformation) against Tyrophagus putrescentiae (Schrank) were evaluated in the present study. Based on the LD50 values, 2,4,5-trimethylbenzaldehyde (0.78 μg/cm3) had highest vapor action against T. putrescentiae, followed by 2,4-methylbenzaldehyde (1.14 μg/cm3), 2,5-dimethylbenzaldehyde (1.29 μg/cm3), 2-methylbenzaldehyde (1.32 μg/cm3), 2,3-dimethylbenzaldehyde (1.55 μg/cm3), 3-methylbenzaldehyde (1.97 μg/cm3), and 4-methylbenzaldehyde (2.34 μg/cm3). The color deformation of seven methylbenzaldehyde analogues mixed with 2,3-dihydroxybenzaldehyde against T. putrescentiae showed Mite color deformation, from coloress to reddish brown, and valuable to distinguish with the naked eye. In addition, there was no antagonistic interactions between 2,3-dihydroxybenzaldehyde and the methylbenzaldehyde analogues. These finding suggests that the methylbenzaldehyde analogues could be developed as dual functional agent to protect from fall in the commercial value of stored food products.

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