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VOL. 9, ISSUE 4 (2024)
Evaluating the toxicity evaluation of nano emulsion derived from sweet Orange fruit Peel against Callosobruchus Chinensis
Authors
Shanthri Ajmeera, M Madhavi, B Lalitha
Abstract
Citrus fruits produced as essential oils,
(EOs), were obtained through the peels, from Citrus sinensis (sweet orange),
into hydro distillation, a concentration method that uses a Clevenger-type
apparatus for 3 to 4 hours. These EOs and their flavonoids, have various
biological activities, such as antioxidant, antimicrobial, and cytotoxic effects,
and they are also widely used as food Flavors and cosmetic ingredients. This
work aims are to produce as Nano emulsions, through citrus EO from non-used
orange peels, and to be study their biological effect as antioxidant,
antimicrobial, and cytotoxic agents. The sweet orange peels were detached
(removed), air-dried, powdered (mixture), and extracted by hydro distillation.
The EOs of the samples were to be analysed by gas chromatography–mass
spectrometry (GC-MS), Fourier-transform infrared spectroscopy (FT-IR), dynamic
light scattering (DLS), and zeta potential measurements.
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Pages:121-126
How to cite this article:
Shanthri Ajmeera, M Madhavi, B Lalitha "Evaluating the toxicity evaluation of nano emulsion derived from sweet Orange fruit Peel against Callosobruchus Chinensis". International Journal of Entomology Research, Vol 9, Issue 4, 2024, Pages 121-126
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