Determination of semi-lethal concentration (LC50) of olive leaf (Olea europaea L.) and garlic (Allium sativum L.) extracts in common carp (Cyprinus carpio)

Karimi Pashaki, A.; Ghasemi, M.; Zorriehzahra, S.J.; Sharif Rohani, M.; Hosseini, S.M.

doi:10.22092/ijmapr.2018.122516.2355

Document Type : Research Paper

Authors

¹ Ph.D by-Research student in Aquatic Health, Inland Water Aquaculture Research Center, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran

² Inland Water Aquaculture Research Center, Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Bandar Anzali, Iran

³ Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Tehran, Iran

⁴ Department of Microbiology & Micorbiotechnology, Faculty of Life Sciences and Biotechnology, University of Shahid Beheshti, Tehran, Tehran, Iran

https://doi.org/10.22092/ijmapr.2018.122516.2355

Abstract

In this study, the semi-lethal concentration (LC₅₀) of aqueous-alcoholic extract of olive (Olea europaea L.) leaf and aqueous extract of garlic (Allium sativum L.) in common carp (Cyprinus carpio) fingerlings was investigated. Experiments were carried out using standard O.E.C.D within 96h. The amount of active ingredient of the extracts was measured by high performance liquid chromatography (HPLC). To measure the semi-lethal concentration for each extract, the fish were divided into five treatment groups and one control group (each with three replicates including 10 fish). Mean length and weight of fish were 9.8±0.78 cm and 15±3.4 g, respectively. Five treatments were exposed to concentrations of 50, 100, 150, 200 and 250 ppm (mg/l) of aqueous-alcoholic extract of olive leaf and five other treatments were exposed to concentrations of 400, 800, 1200, 1600 and 2000 ppm of aqueous extract of garlic. During the test period, the average (±SD) temperature was 17±1.7 °C, the dissolved oxygen was 7.23±0.41 mg/l and the pH was 7.5±0.81. The results of high performance liquid chromatography (HPLC) showed that the amount of Allicin measured in garlic extract was 200 mg/g and the amount of Oleoropein measured in olive leaf was 177.2 mg/g. The 96h LC₅₀ value in common carp for the aqueous-alcoholic extract of olive leaf was calculated to be 168 ppm and for the aqueous extract of garlic, 1050 ppm.

Keywords

References

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Iranian Journal of Medicinal and Aromatic Plants Research

Determination of semi-lethal concentration (LC50) of olive leaf (Olea europaea L.) and garlic (Allium sativum L.) extracts in common carp (Cyprinus carpio)

References

References

Volume 34, Issue 5 - Serial Number 91
November and December 2018
Pages 849-858

Determination of semi-lethal concentration (LC50) of olive leaf (Olea europaea L.) and garlic (Allium sativum L.) extracts in common carp (Cyprinus carpio)

References

References

Volume 34, Issue 5 - Serial Number 91November and December 2018Pages 849-858

Volume 34, Issue 5 - Serial Number 91
November and December 2018
Pages 849-858