Insecticidal activity of Artemisia herba-albaand effects on wheat flour quality in storage

This study investigated insecticidal activity of Artemisia herba-albaessential oil (EO) against Tribolium castaneumadults and its impacts on wheat flour quality. GC/MS analysis of the EOs of A. herba-albashowed a predominance of β-thujone (27.79%), camphor (22.65%), chrysanthenone (17.97%) and α-thujone (13.56%). Therefore, the median effective concentrations (LC50 value) ofArtemisia herba-albaessential oil used for preliminary screening tests were evaluated. Insect mortalities, occupation space conditions and wheat flour quality were investigated after 30 and 60 days of storage period. The results showed that mortality varies depending on occupation space and storage duration, which reached 42.15% and 59.8% after 30 and 60 days of storage, respectively. Furthermore, moisture, ash, gluten, falling number contents were examined according to international standards. Indeed, rheological dough parameters were examined using a Chopin alveograph and according to ISO standards. Results indicated that A. herba-albaessential oil changed wheat flour physicochemical parameters but did not affect dough rheological parameters which correspond to international ISO standards.