Main content area

Control of insect pests in crop plants and stored food grains using plant saponins: A review

Singh, Balwinder, Kaur, Amritpal
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2018 v.87 pp. 93-101
active ingredients, crops, cytotoxicity, food grains, food intake, foods, indigestion, insect pests, moieties, molecular weight, molting, mortality, plant pests, reproduction, saponins, stored grain, sugars, weight loss
Insect pests inflict damage to crop plants and deteriorate the quality of food grains and food products. The present review provides collective information of studies suggesting use of plant saponins in crop plants and stored food grains to control insect pests. Saponins are a class of high molecular weight surface active compounds characterized by the presence of non-polar aglycone moiety coupled with polar sugar molecules. They are present in many wild and cultivated plants and are known for a diverse range of biological activities. Saponins have received attention as insecticidal compounds due to their toxic nature to many serious insect pests of crops and stored grains. Studies have evidenced that saponins possess repellent or deterrent activity and provoke insect moulting defects or cause cellular toxicity in insect pests. The observed effects of saponins on insect pest are reduced food intake, indigestion, weight reduction, developmental retardation, decrease in the rate of reproduction, and mortality.