Aromatic plants as a source of biologically active substances with insecticidal, fungicidal and bactericidal effects

DOI: 10.35205/0558-1125-2023-78-93-96
UDC 635:632:633.8


I.V. GRYNYK, V.M. YEZHOV, Doctors, Professors, Academicians of NAAS of Ukraine
Institute of Horticulture, NAAS of Ukraine, 03027, Kyiv-27,  23, Sadova Str., e-mail:

The antioxidant action is inherent in the plant in its natural state and it is a manifestation of its reaction to the influence of biotic and abiotic factors affecting the plant disease process. The basis of these processes are natural mono- and diterpene compounds of plants, and more specifically essential oils of aromatic substances. They are somewhat inferior to synthetic analogues, but are much less dangerous. In general, almost all plant compounds are primary antioxidants, they react with reactive oxygen radicals (ROS) and stabilize their condition.
The article presents the results of the assessment of the perspective of the essential oil of aromatic substances from plant raw materials against common diseases of insecticidal, fungicidal, and bactericidal action based on a comprehensive study (up to 100 types) of oil. It was established that thyme, rosemary, samosil, etc. have a significant bactericidal effect, almost at the level of the control - ambecillin. Such as mustard, rosemary, celery, etc. have an antifungal effect, some plants retain a significant insecticidal effect (common mosquito - catnip, sage; tick - fennel, mountain savory; mealybug - lofant hanus). The given results indicate the prospects of further joint use of both synthetic and natural preparations based on essential oils.
Key words: diseases, synthetic drugs, essential oil, expediency of processing.

Список використаної літератури
1.Biological effects of essential oil – a review / Bakkali E., Averback S.,  Averbeck D., Idomar M. Food and Chemical Toxicology. 2008. Vol. 46(2). P. 475-489.  DOI:10.1016 fct.2007.09.106.
2.Antifungal activity of some essential oils /  Sridhar S.K., Rajopal R.V., Masilamani S., Narisman S. J. of Agricultural Food Chemistry. 2003. Vol. 51(26). 7596-9.  DOI: 10.1021/jf0344082.
3.Influence of heating on antioxidant activity and chemical composition of some spice essential oils / Tomaino A. et al. Food Chemistry. 2005. Vol. 89(4). P. 549-554. DOI: 10.1016/j.foodchem.2004.03.011.
4.Essential oil chemical composition of Vitex agnus-castus L. from southern-west Algerian and its antimicrobial activity / Habbab A. et al. Current Bioactive Compounds. 2016. Vol. 12(1). P. 51-60. DOI:10.2174/1573407212666160330152633.
5.Satyal P., Shrestha S., Setzer W.N. Composition and bioactivities of an (E)-β-farnesene-chemotype of Chamomile (Matricaria chamomile ) essential oil from Nepal. Natural Product Communications. 2015. Vol. 10(8). P. 1453-1457. DOI: 10.1177/1934578X1501000835.
6.Chemical composition and biological profile of essential oil of Rosmarinus officinale L. / Jan A.K. et al. Science, Technology and Development. 2017. Vol. 36(1). P. 1-5. DOI: 10.3923/std.2017.1.5
7.Chemical analysis and antimicrobial activity of Teucrium polium  L. essential oil from Eastern Algeria / Lograda T. et al. American J. Advanced Drug Delivery. 2014. Vol. 2(6). P. 697-710.
8.Chemical composition and antimicrobial and cytotoxic activities of Foeniculum vulgare Mill essential oils / Ghasemian A. et al. Journal of Gastrointestinal Cancer. 2019. Vol. 51. P. 1-7.