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. 2021 Jan 20;10(2):200. doi: 10.3390/foods10020200

Table 3.

Summary of mortality percentages after 24 h hours of exposure for the concentrations tested (n = 5).

Essential Oils 5% 4% 3% 2% 1% Control
A. sativum 99 ± 2.2% 100% 100% 98 ± 2.8% 75 ± 7.9% 1 ± 0.45%
C. cyminum 90 ± 7.1% 68 ± 12.5% 55 ± 25% 11 ± 6.5% 0% 0%
E. citriodora 96 ± 5.5% 79 ± 16.3% 56 ± 18.5% 3 ± 4.5% 0% 0%
E. dives 100% 96 ± 4.2% 80 ± 6.1% 51 ± 7.4% 0% 0%
G. procumbens 100% - 96 ± 4.2% 81 ± 6.5% 5 ± 6.1% 0%
I. verum 100% 87 ± 5.7% 50 ± 12.7% 7 ± 4.5% 0% 0%
L. intermedia super 88.89 ± 5.5% 80.81 ± 16.7% 30.3 ± 12.9% 5 ± 5% 0% 0%
M. alternifolia 98 ± 4.5% 86.87 ± 9.2% 61 ± 15.6% 3 ± 4.5% 2 ± 4% 0%
M. arvensis 100% 93 ± 8.4% 73 ± 13.0% 41 ± 10.8% 0% 0%
M. fragrans 75 ± 17.3% 52 ± 14.8% 46 ± 9.6% 25 ± 11.7% 0% 0%
O. basilicum spp basilicum 97 ± 2.7% 80 ± 19.7% 41 ± 14.7% 12 ± 5.7% 0% 0%
O. sanctum 99 ± 2.3% 98 ± 2.8% 75.75 ± 11.5% 68 ± 6.7% 6 ± 4.2% 0%
O. majorana 97 ± 4.5% 81 ± 6.5% 50 ± 16.6% 4 ± 4.2% 0% 0%
R. officinalis CT camphor 93 ± 7.6% 69 ± 10.8% 8 ± 9.7% 0% 0% 0%
R. officinalis CT verbenone 90 ± 7.9% 12 ± 5.7% 2 ± 2.7% 0% 0% 0%
T. vulgaris CT geraniol 74 ± 14.7% 89 ± 8.2% 50 ± 11.2% 20 ± 7.1% 0% 0%