Impact of essential oils on growth rate, zearalenone and deoxynivalenol production by Fusarium graminearum under different temperature and water activity conditions in maize grain

AIMS: The effect of five essential oils (oregano, cinnamon, lemongrass, clove and palmarose) on growth rate, zearalenone (ZEA) and deoxynivalenol (DON) production by Fusarium graminearum strains was assessed. METHODS AND RESULTS: The influence of the essential oils was tested on irradiated maize at two concentrations (500 and 1000 mg kg-1), at different water activity (aw) (0.95 and 0.995) and temperature (20 and 30 degrees C) levels. At 0.995 aw all essential oils tested had an inhibitory effect on growth rate of F. graminearum at both temperatures studied. At this aw level, DON production in general was inhibited by all essential oils at 30 degrees C and, although palmarose and clove were the only essential oils with statistically significant inhibitory effect on ZEA production, an inhibitory trend was observed when cinnamon and oregano oils were added to maize grain. CONCLUSIONS: Antifungal and antimycotoxigenic activity of the essential oils assayed was shown to depend on environmental conditions. SIGNIFICANCE AND IMPACT OF THE STUDY: It is apparent that essential oils should be considered as alternative preharvest natural fungicides. Further investigation on natural maize grain might be useful to study the effectiveness of these essential oils in the presence of natural mycoflora of maize grain.     

Antifungal action and antiaflatoxigenic properties of some essential oil constituents

The effect of 20 essential oil constituents on Aspergillus flavus growth and aflatoxin production was tested at the level of 1000 ppm. Some of the tested oils exhibited inhibitory effects on fungal growth and toxin formation. Five oils, namely geraniol, nerol and citronellol (aliphatic oils), cinnamaldehyde (aromatic aldehyde) and thymol (phenolic ketone), completely suppressed growth and aflatoxin synthesis. Trials for determining the minimum inhibitory concentration (MIC) of these oils revealed that geraniol, nerol and citronellol were effective at 500 ppm, while thymol and cinnamaldehyde were highly effective at doses as low as 250 and 200 ppm, respectively. It was observed that citral, citronellal and eugenol prevented fungal growth and toxin formation for up to 8 d. However, after 15 d of incubation, toxin production was greater than the controls.     

Antimicrobial activity of plant essential oils against bacterial and fungal species involved in food poisoning and/or food decay

The currative properties of aromatic and medicinal plants have been recognized since ancient times and, more recently, the antimicrobial activity of plant essential oils has been used in several applications, including food preservation. The purpose of this study was to create directly comparable, quantitative data on the antimicrobial activity of some plant essential oils prepared in the National Institute of Research-Development for Chemistry and Petrochemistry, Bucharest to be used for the further development of food packaging technology, based on their antibacterial and antifungal activity. The essential oils extracted from thyme (Thymus vulgaris L.), basil (Ocimum basilicum L.), coriander (Coriandrum sativum L.), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.), fennel (Foeniculum vulgare L.), spearmint (Mentha spicata L.) and carraway (Carum carvi L.) were investigated for their antimicrobial activity against eleven different bacterial and three fungal strains belonging to species reported to be involved in food poisoning and/or food decay: S. aureus ATCC 25923, S. aureus ATCC 6538, S. aureus ATCC 25913, E. coli ATCC 25922, E. coli ATCC 35218, Salmonella enterica serovar Enteritidis Cantacuzino Institute Culture Collection (CICC) 10878, Listeria monocytogenes ATCC 19112, Bacillus cereus CIP 5127, Bacillus cereus ATCC 11778, Candida albicans ATCC 10231, Aspergillus niger ATCC 16404, Penicillium spp. CICC 251 and two E. coli and Salmonella enterica serovar Enteritidis clinical isolates. The majority of the tested essential oils exibited considerable inhibitory capacity against all the organisms tested, as supported by growth inhibition zone diameters, MICs and MBC's. Thyme, coriander and basil oils proved the best antibacterial activity, while thyme and spearmint oils better inhibited the fungal species.     

Control of Aspergillus section Flavi growth and aflatoxin accumulation by plant essential oils

Aims:  The antifungal effect of Pimpinella anisum (anise), Pëumus boldus (boldus), Mentha piperita (peppermint), Origanum vulgare (oregano) and Minthosthachys verticillata (peperina) essential oils against Aspergillus section Flavi (two isolates of Aspergillus parasiticus and two isolates of Aspergillus flavus ) was evaluated in maize meal extract agar at 0·982 and 0·955 water activities, at 25°C.
Methods and Results:  The percentage of germination, germ-tube elongation rate, growth rate and aflatoxin B₁ (AFB₁) accumulation at different essential oils concentrations were evaluated. Anise and boldus essential oils were the most inhibitory at 500 mg kg⁻¹ to all growth parameters of the fungus. These essential oils inhibited the percentage of germination, germ-tube elongation rate and fungal growth. AFB₁ accumulation was completely inhibited by anise, boldus and oregano essential oils. Peperina and peppermint essential oils inhibited AFB₁ production by 85–90% in all concentrations assayed.
Conclusions:  Anise and boldus essential oils could be considered as effective fungitoxicans for Aspergillus section flavi .
Significance and Impact of the Study:  Our results suggest that these phytochemical compounds could be used alone or in conjunction with other substances to control the presence of aflatoxigenic fungi in stored maize.     

In vitro activity of essential oils extracted from plants used as spices against fluconazole-resistant and fluconazole-susceptible Candida spp

In the present study, the antifungal activity of selected essential oils obtained from plants used as spices was evaluated against both fluconazole-resistant and fluconazole-susceptible Candida spp. The Candida species studied were Candida albicans, Candida dubliniensis, Candida tropicalis, Candida glabrata, and Candida krusei. For comparison purposes, they were arranged in groups as C. albicans, C. dubliniensis, and Candida non-albicans. The essential oils were obtained from Cinnamomum zeylanicum Breyn, Lippia graveolens HBK, Ocimum basilicum L., Origanum vulgare L., Rosmarinus officinalis L., Salvia officinalis L., Thymus vulgaris L., and Zingiber officinale. The susceptibility tests were based on the M27-A2 methodology. The chemical composition of the essential oils was obtained by gas chromatography-mass spectroscopy and by retention indices. The results showed that cinnamon, Mexican oregano, oregano, thyme, and ginger essential oils have different levels of antifungal activity. Oregano and ginger essential oils were found to be the most and the least efficient, respectively. The main finding was that the susceptibilities of fluconazole-resistant C. albicans, C. dubliniensis, and Candida non-albicans to Mexican oregano, oregano, thyme, and ginger essential oils were higher than those of the fluconazole-susceptible yeasts (P<0.05). In contrast, fluconazole-resistant C. albicans and Candida non-albicans were less susceptible to cinnamon essential oil than their fluconazole-susceptible counterparts (P<0.05). A relationship between the yeasts' susceptibilities and the chemical composition of the essential oils studied was apparent when these 2 parameters were compared. Finally, basil, rosemary, and sage essential oils did not show antifungal activity against Candida isolates at the tested concentrations.     

Respective effects of sodium and chloride ions on filament formation and growth and ethanol production in Zymomonas mobilis fermentations

AIMS: To evaluate the antimicrobial effect of nine essential oils (EO) on P. phosphoreum and determine the effect of oregano oil on the shelf-life of modified atmosphere-packed (MAP) cod fillets. METHODS AND RESULTS: The antimicrobial effect of EO was studied in a liquid medium and in product storage trials. Oils of oregano and cinnamon had strongest antimicrobial activity, followed by lemongrass, thyme, clove, bay, marjoram, sage and basil oils. Oregano oil (0.05%, v/w) reduced growth of P. phosphoreum in naturally contaminated MAP cod fillets and extended shelf-life from 11-12 d to 21-26 d at 2 degrees C. CONCLUSIONS: Oregano oil reduced the growth of P. phosphoreum and extended the shelf-life of MAP cod fillets. SIGNIFICANCE AND IMPACT OF THE STUDY: Mild and natural preservation using EO can extend the shelf-life of MAP seafood through inhibiting the specific spoilage organism P. phosphoreum.     

Chemoprevention by thyme oils of Aspergillus parasiticus growth and aflatoxin production

The essential oils from Thymus eriocalyx and Thymus X-porlock obtained by hydrodistillation were analyzed by GC/MS. The major components of T. eriocalyx and T. X-porlock oils were thymol (63.8, 31.7%), beta-phellandrene (13.30, 38.7%), cis-sabinene hydroxide (8.1, 9.6%), 1,8-cineole (2, 1.7%), and beta-pinene (1.31, 2%), respectively. Antifungal activities of the oils were studied with special reference to the inhibition of Aspergillus parasiticus growth and aflatoxin production. Minimal inhibitory (MIC) and minimal fungicidal (MFC) concentrations of the oils were determined. Static effects of the above oils against A. parasiticus were at 250 ppm and lethal effects of T. eriocalyx and T. X-porlock were 500 and 1000 ppm of the oils, respectively. Aflatoxin production was inhibited at 250 ppm of both oils with that of T. eriocalyx being stronger inhibitor. Transmission electron microscopy (TEM) of A. parasiticus exposed to MIC level (250 ppm) of the oils showed irreversible damage to cell wall, cell membrane, and cellular organelles. It is concluded that the essential oils could be safely used as preservative materials on some kinds of foods at low concentrations to protect them from fungal infections.     

Antimicrobial activity of Pelargonium essential oils added to a quiche filling as a model food system

Eight essential oils obtained by steam distillation from the scented leaves of Pelargonium species and cultivars were added at 250, 500 and 1000 ppm to a quiche filling, inoculated with either Saccharomyces ludwigii or Zygosaccharomyces bailii (at 10⁸ cfu g⁻¹), Salmonella enteriditis or Listeria innocua (at 10⁹ cfu g⁻¹). The quiche fillings were then kept at 25 °C for 24 h and the residual number of micro-organisms determined using the pour plate technique. There was an effective antimicrobial activity by the Pelargonium essential oils at 250 ppm, comparable with that of commercial thyme oil, an excellent antimicrobial agent, against Saccharomyces ludwigii and Zygosaccharomyces bailii , and a lesser inhibition compared with commercial thyme against Salm. enteriditis. There was a greater diversity of activity against L. innocua, which was in some cases more effective than commercial thyme oil. At 500 ppm, there was a greatly increased inhibition of microbial growth using the Pelargonium essential oils, which was comparable with that of commercial thyme, clove, geranium and coriander oils. As there is no evidence for the toxicity of any of these novel Pelargonium oils, and their odour does not make the delicately flavoured quiche filling unpalatable, there is a strong potential for their use in food processing.     

Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria

The essential oil of oregano ('origanum oil'; thymol type oil from Origanum vulgare) inhibited completely the mycelial growth of Aspergillus niger and A. flaous at 400 μg/ml, while A. ochraceus was inhibited at 600 μg/ml. At 700 μg/ml, thyme oil inhibited the mycelial growth of A. flavus and A. niger but not that of A. ochraceus . Fungal spore germination was inhibited by 600 μg/ml of origanum oil and (with the exception of A. ochraceus) by 700 μg/ml of thyme oil. Under aerobic conditions, the essential oils of oregano (250 μg/ml) and thyme (350 μg/ml) inhibited to some extent the growth of Staphylococcus aureus and Salmonella typhimurium. Pseudomonas aeruginosa was not affected by either oregano or thyme oil at concentrations up to 500 μg/ml. The origanum oil was very effective against Campylohacter jejuni and Clostridiurn sporogenes and thyme oil was very effective against C. jejuni. The antagonistic effect of the two oils on Staph. aureus and Salm. typhimuriutn was greatly enhanced when those organisms were incubated in atmospheres of low oxygen tensions     

Antimicrobial Activities of the Essential Oils of Various Plants against Tomato Late Blight Disease Agent Phytophthora infestans

The aim of this study was to find an alternative to synthetic fungicides currently used in the control of devastating oomycete pathogen Phytophthora infestans, causal agent of late blight disease of tomato. Antifungal activities of essential oils obtained from aerial parts of aromatic plants such as oregano (Origanum syriacum var. bevanii), thyme (Thymbra spicata subsp. spicata), lavender (Lavandula stoechas subsp. stoechas), rosemary (Rosmarinus officinalis), fennel (Foeniculum vulgare), and laurel (Laurus nobilis), were investigated against P. infestans. Both contact and volatile phase effects of different concentrations of the essential oils used were determined by using two in vitro methods. Chemical compositions of the essential oils were also determined by GC-MS analysis. Major compounds found in essential oils of thyme, oregano, rosemary, lavender, fennel and laurel were carvacrol (37.9%), carvacrol (79.8), borneol (20.4%), camphor (20.2%), anethole (82.8%) and 1,8-cineole (35.5%), respectively. All essential oils were found to inhibit the growth of P. infestans in a dose-dependent manner. Volatile phase effect of oregano and thyme oils at 0.3 μg/ml air was found to completely inhibit the growth of P. infestans. Complete growth inhibition of pathogen by essential oil of fennel, rosemary, lavender and laurel was, however, observed at 0.4–2.0 μg/ml air concentrations. For the determination of the contact phase effects of the tested essential oils, oregano, thyme and fennel oils at 6.4 μg/ml were found to inhibit the growth of P. infestans completely. Essential oils of rosemary, lavender and laurel were inhibitory at relatively higher concentrations (12.8, 25.6, 51.2 μg/ml respectively). Volatile phase effects of essential oils were consistently found to be more effective on fungal growth than contact phase effect. Sporangial production was also inhibited by the essential oil tested. Light and scanning electron microscopic (SEM) observation on pathogen hyphae, exposed to both volatile and contact phase of oil, revealed considerable morphological alterations in hyphae such as cytoplasmic coagulation, vacuolations, hyphal shrivelling and protoplast leakage.     

Antifungal effects of essential oils from oregano and fennel on Sclerotinia sclerotiorum

AIMS: The antifungal effects of essential oils of oregano (Origanum syriacum var. bevanii) and fennel (Foeniculum vulgare) were evaluated against Sclerotinia sclerotiorum. Effects of the essential oils on morphological structures of hyphae and sclerotia were studied under light and scanning electron microscopes (SEM). METHODS AND RESULTS: Inhibitory effects of volatile and contact phases of the essential oils used were determined on hyphae and sclerotia. Both essential oils have a marked antifungal effect against S. sclerotiorum. Soil amendment with essential oils has significant effect on reducing sclerotial viability. Both essential oils significantly inhibited the fungal growth in soil, thereby increasing the number of surviving tomato seedling by 69.8% and 53.3%, respectively. Light and SEM observations on pathogen hyphae and sclerotia revealed considerable morphological alterations in hyphae and sclerotia. CONCLUSIONS: The significant reduction in the mycelial growth and germination of sclerotia would greatly reduce the pathogen inoculum source. This may influence the rate of disease development in soil. SIGNIFICANCE AND IMPACT OF THE STUDY: Considering the reduction in the number of diseased plants in infested soil amended with essential oils, we concluded that oregano and fennel essential oils could be used as possible bio fungicides alternative to synthetic fungicides against phytopathogenic fungi.     

The toxicity of some medicinal plant extracts to the potato tuber moth,Phthorimaea operculella (Lepidoptera: Gelechiidae)

The potato tuber moth Phthorimaea operculella is a serious pest of potato both in the field and storage that makes great problem in storage. Farmers routinely rely on chemical insecticides that could be hazardous for human health and environment. Insecticide resistance of P. operculella has been reported all over the world, so botanical origin materials may serve as proper alternative materials for controlling the pest. Natural products are generally preferred because of they are less harmful to non-target organisms, eco-friendly and biodegradable. In the present study, ovicidal activity of essential oils (EOs) of basil, European pennyroyal, lavender, mint, oregano and savoury and oviposition-deterrent activity of methanolic extracts of fumitory, lavender, licorice and oregano were investigated on P. operculella. Probit analysis showed that EOs of Lavandula angustifolia revealed the highest activity (LC₅₀ value 0.4 μL/L air). Fumitory extract elicited the highest reduction in percentage of laying eggs. The results indicated that these medicinal plants could be effective for declining damage of P. operculella in storages.     

The Effect of Some Natural Essential Oils Against Bovine Mastitis Caused by <Emphasis Type="Italic">Prototheca zopfii</Emphasis> Isolates In Vitro

The aim of the study was to evaluate the effect of essential oils obtained from Thymus vulgaris L., Origanum vulgare L., Origanum majerana L., Mentha × piperita L. and Allium ursinum L. against Prototheca zopfii strains that cause inflammation of the udder (mastitis) in cows. The study was conducted on ten strains derived from milk samples. The microdilution method was used to determine the sensitivity of P. zopfii strains to the studied essential oils, and the disk diffusion method was used to determine the sensitivity to antifungal chemotherapeutics. The plates were incubated for 48 h at 37 °C under aerobic conditions. All strains of algae were sensitive to the essential oils marjoram, thyme and oregano and resistant to mint and garlic oils. MIC values ranged from 0.25 to 1 μl/ml. Marjoram oil demonstrated the greatest activity, and oregano oil the weakest. Among the antifungal agents tested, 90% of strains showed sensitivity to nystatin. One of the tested strains (71/IV) was resistant to all investigated antifungal agents. The tested essential oils are known to have anti-algae activity and can be used as natural agents for prophylaxis in animals, particularly in mastitis-affected cows.     

In Vitro Synergistic Activities of Essential Oils and Surfactants in Combination with Cosmetic Preservatives Against Pseudomonas aeruginosa and Staphylococcus aureus

The aim of this study is to evaluate possible synergistic antimicrobial interactions between common cosmetic preservatives and selected essential oils or surfactants. The antimicrobial efficacy of six essential oils, three surfactants and five preservatives against Pseudomonas aeruginosa ATCC 9027 and Staphylococcus aureus ATCC 43387 was assessed by a broth micro-dilution assay. MICs for individual and combined antimicrobials were determined and then transformed to fractional inhibitory concentration (FIC) indexes. All essential oils exhibited antibacterial activity; among surfactants, bacteria resulted most susceptible to the cationic agent. Synergy was observed when essential oils of eucalyptus and mint were combined with methylparaben against P. aeruginosa, while essential oils of mint, oregano and sage combined with propylparaben and imidazolidinyl urea acted against S. aureus. Many binary mixtures of preservatives and surfactants produced synergistic activity with the most effective interactions involving the cationic and amphoteric compounds under study. FIC indexes demonstrated synergistic effects when preservatives were combined with either essential oils or surfactants against both bacterial strains. These results highlight the potential usefulness of essential oils and surfactants to enhance the activities of conventional biocides. This kind of study should contribute to the selection and optimization of preservative systems for cosmetic preparations.     

Efficacy of essential oils and biopesticides on Phytophthora infestans suppression in laboratory and growth chamber studies

Control of late blight by alternative products is important for reduction of fungicide inputs and potato production costs. The efficacy of essential oils and biopesticides for inhibition of growth of Phytophthora infestans on media and suppression of late blight on potato plants in growth chambers was examined. Growth of pathogen isolates of diverse genotypes was evaluated on Rye B media amended with essential oils (lavender, thyme, thyme borneal, and oregano) and the biopesticide Serenade (Bacillus subtilis strain QST 713). Over 90% inhibition of pathogen growth was achieved with oregano and Serenade amendments. The protective foliar application of Serenade, an aerated compost tea (ACT), Effective Microorganism mix (EM), and oregano, resulted in disease suppression of 5-40% relative to the untreated control. ACT had no significant suppressive effects (0-15% reduction), EM resulted in mild suppression (15-30% reduction), and oregano and Serenade consistently resulted in moderate disease reduction (20-40%). No oil or biological treatment produced disease control comparable to the chemical control chlorothalonil, which resulted in disease reductions of 80-98%. Both oregano and Serenade resulted in some phytotoxicity at high doses. These results suggest that the natural products and biological amendments tested are not sufficient for effective late blight control by themselves; however, when used in combination with other established disease control practices, these approaches may contribute to improved, integrated, and more sustainable management options for late blight.     

Chemical Composition and Biological Activity of the Essential Oil of Origanum vulgare ssp. hirtum from Different Areas in the Southern Apennines (Italy)

The chemical composition of the essential oils of Origanum vulgare ssp. hirtum, growing wild in three different localities in the Southern Apennines, was studied by GC‐FID and GC/MS analyses. In total, 103 compounds were identified. The oils were mainly composed of phenolic compounds and all oils belonged to the chemotype carvacrol/thymol. The three essential oils were evaluated for their in vitro phytotoxic activity by determining their influence on the germination and initial radicle elongation of Sinapis arvensis L., Phalaris canariensis L., Lepidium sativum L., and Raphanus sativus L. The seed germination and radicle growth were affected in various degrees. Moreover, the antifungal activity of the three essential oils was assayed against three species causing pre‐ and postharvest fruit decay (Monilinia laxa, M. fructigena, and M. fructicola). At 1000 ppm, the three oils completely inhibited fungal growth. The hemolytic activity of the oils was assayed and showed no effect on the cell membranes of bovine erythrocytes.     

Inhibition of oxidation of unsaturated fatty acid methyl esters by essential oils

The essential oils from 16 various spice plants were studied as natural antioxidants for the inhibition of autooxidation of polyunsaturated fatty acids methyl esters isolated from linseed oil. The content of methyl oleate, methyl linoleate, and methyl linolenoate after 1, 2, and 4 months of autooxidation were used as criteria to estimate the antioxidant efficiencies of essential oils. In 4 months, 92% of the methyl linolenoate and 79% of the methyl linoleate were oxidized in a control sample of a model system. It was found that the most effective antioxidants were essential oils from clove bud, cinnamon leaves, and oregano. They inhibited autooxidation of methyl linolenoate by 76–85%. The antioxidant properties of these essential oils were due to phenols— eugenol, carvacrol, and thymol. Essential oil from coriander did not contain phenols, but it inhibited methyl linolenoate oxidation by 38%. Essential oils from thyme, savory, mace, lemon, and tea tree inhibited methyl linolenoate oxidation by 17–24%. The other essential oils had no antioxidant properties.     

Antioxidant properties of essential oils: autoxidation of essential oils from laurel and fennel and effects of mixing with essential oil from coriander

Changes in the composition of essential oils from the seeds of laurel (Laurus nobilis L.) and fennel (Foeniculum vulgare Mill., var. dulce Thelling) and their mixture with essential oil from coriander were studied by capillary gas-liquid chromatography during storage in the dark and in light. Under these conditions, essential oil of laurel retained its composition for 12 months. Essential oil of fennel was rapidly oxidized in light. However, the rate of its oxidation in the dark was lower. The major component of essential oil of fennel, transanethol, had a lower antioxidant activity than essential oil of coriander. The mixture of essential oils from laurel and coriander possessed antioxidant properties and strongly inhibited the oxidation of components of the fennel oil.     

Repellent and acaricidal activities of basil (Ocimum basilicum) essential oils and rock dust against Ixodes scapularis and Dermacentor variabilis ticks

Repellent and acaricidal activity of essential oils extracted from three varieties of basil (Ocimum basilicum L.) were evaluated on blacklegged ticks (Ixodes scapularis Say) and American dog ticks (Dermacentor variabilis Say) in laboratory conditions. Essential oils were extracted and characterized through gas chromatography-mass spectrometry, and tested at different concentrations for long-term repellent activity using horizontal bioassays. In addition, basil essential oils were combined with an inert material (i.e., granite rock dust) with known insecticidal and miticidal properties to assess acaricidal activities against adult ticks. Among the tested basil varieties, var. Jolina essential oil at 15% vol/vol concentration repelled 96% of tested ticks up to 2 h post-treatment. The EC₅₀ for I. scapularis nymphs was 4.65% vol/vol (95% confidence interval: 4.73–4.57). In acaricidal tests, the combination of essential oil from var. Aroma 2 at 10% wt/wt with rock dust resulted in 100% tick mortality after only 24 h post-exposure, with a LD₅₀ of 3.48% wt/wt (95% CI 4.05–2.91) for freshly prepared treatment tested on I. scapularis adults. The most common compounds detected in basil essential oils by GC–MS were linalool (52.2% in var. Nu Far, 48.2% in Aroma 2, 43.9% in Jolina), sabinene (6.71% in Nu Far, 8.99% in Aroma 2, 8.11% in Jolina), eugenol (11.2% in Jolina, 8.71% in Aroma 2), and estragole (18.2% in Nu Far). The use of essential oils alone and in combination with rock dust provides an innovative and environmentally friendly approach for managing ticks and inhibiting vector-borne disease transmission.

     

Efficacy of some medicinal plant extracts and essential oils against Colorado potato beetle,Leptinotarsa decemlineata Say (Coleoptera: Chrysomelidae)

The Colorado potato beetle (CPB), Leptinotarsa decemlineata Say is one of the most important defoliator pests of potato in the world and it often causes extremely large potato yield losses. Potatoes are the preferred hosts for the pest, but it may feed and reproduce on a number of other plants in the Solanaceae family. Public concern related to pesticides and their residues in and on the foods had prompted a rise of consumer interest in organically produced foods. There have been growing efforts to detect and introduce suitable plant compounds that they have insecticidal properties. However, discovering of plant extracts for possible use in control of this pest requires more studying about plant extracts and compounds. Since resistance of CPB to common chemical insecticides is well documented and potato is one of the most prominent nutritious food products for many people in many countries, we examined the effect of essential oils (EOs) of European pennyroyal, lavander, mint, oregano and savory and methanolic extracts of fumitory, licorice and oregano on the pest. These plants were selected because they have medicinal properties and they are safe to human and environment. Adult CPBs were exposed to mentioned plant extracts and essential oils. LC₅₀ values for EOs of lavander and European pennyroyal were 4154 and 3561 ppm, respectively. The results demonstrated that essential oil of European pennyroyal (Mentha longifolia) would be suitable compound to control the pest, but essential oil of mint (Mentha spicata) was not effective against the pest. Also it is notable that at all treatments, the amount of adult feeding was very low.