Rosario Natonal High School

P.Burgos St. Sapa II, Rosario, Cavite

Comparative Study of Cymbopogon citratus (Lemon Grass) and

Allium sativum (Garlic) as Mosquito Repellent.

Dulay, Arjay M.
Maquinano, Jerome L.
Dometita, Jeric L.
Aldecoa, Mark Anthony C.
Herrera, Jerico B.
Rodil, Mark Vincent
Reyes, Mark Joseph
Dumaop, Apple S.
Borgonia, Danica

2015
Acknowledgement

The researchers want to give their heartfelt and sincere gratitude to those
teachers and parents who gave their comment, suggestions, and criticisms and all
out support to make this study possible.

Special thanks to:

Mr. Ronelle Villares, our research adviser for so patient in teaching us

regarding to this matters. Also for giving his criticisms for us to be able to improve
our write-ups.

Mr. John Can Aribal, for letting us to use the Science Laboratory and for
allowing us to use different laboratory apparatus.

Mrs. Aida Maquinano and our parents for giving us suggestions and
comments about our study.

Most especially to our Almighty God, who gave us strength, wisdom,

guidance, and power to make this study. He did not left us in times of troubles that
we encounter along the way. He is our inspirations in making this study a successful
one.

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Acknowledgement i

Chapter 1

I. Background of the Study 1

II. Statement of the Problem 3

III. Hypothesis 4

IV. Significance of the Study 5

V. Scope and Limitations 6

VI. Conceptual Framework 7

VII. Definition of Terms 8

Chapter 2

Review of Related Literature (RRL) 10

Chapter 3

I. Methodology

II. Flow Chart 29

 Chapter 1

I. Background of the Study

The number of dengue cases in the whole country rapidly increase last year in
the area of Luzon, Visayas, and Mindanao. In Manila and CALABARZON the cases
decreased by one percent but in Western Visayas and in some parts in Mindanao the
cases rosed up very fast. Department of health was alarmed especially Secretary
Enrique Ona, so they said that early prevention is the best solution. Cleaning the
surrounding, disposing stagnant water etc. The main problem is the disease dengue.
Dengue also known as breakbone fever, is mosquito borne tropical disease caused
by the dengue virus. Symptoms include fever, headache and muscle and joint pains
a characteristics skin rash that is similar to measles. Dengue is caused by mosquito
species Aedis Aegyptie. Mosquitoes came from the family nematocera flies: the
culicidae (Latin word culex, genitive culicis meaning “midges” or “ghat”). The word
mosquito (formed by mosea and dimunativeito) is from the Spanish or Portuguese
for “little fly”. Superticially, mosquitoes resemble crane flies (family Tipulidae) and
chirinomid flies (family Chironomidae). In particular the females of many species
of mosquitoes are blood-eating pest and dangerous vectors of disease, where as
members of Chironomid and Tipulidae are not. Many species of mosquitoes, nor all
strains of a given species transmit the same kinds of disease, nor do they all transmit
the disease under the same circumstances their habit differ. For example, some
species attach people in houses, and others prefer to attack people walking in the
forest. In order to help on decreasing the cases of dengue, the researchers found out
that Cymbopogon citratus (lemon grass) and Allium sativum (garlic) are effective
alternative for many chemical mosquito repellent such as DEET. Lemon grass is a

1
native herb from temperate and warm regions like India and Philippines. Lemon
grass is a member of a specie of grass that grows to as high as one meter with leaves
of one to 1.5 centimeters in width that grows from Galk of about 30 to 80 centimeter
long with bulbous lower end. Lemon grass has citronella and citral used in repelling
in mosqiotoes. Citronella is an essential oil obtained from the leaves and stem of
different Cymbopogon citratus (lemon grass). The oil is used extensively as a source
of perfumery chemicals such as citronella, citnellol and generoil. These chemicals
find extensive in soap, candles and incense etc. On the other hand, Citral or 3,7-
dimetry 1-2, 6 octadienal or lemonal, is either a pair or a mixture of terperoids with
the molecular formula C10H16O. The two compounds are double-bond isomers.
Garlic has allicin. Allicin is a substance that is very inimical to mosquitoes that’s
why it is said to be great insect repelling plant. This study’s purpose is to lessen the
cases of vector-borne diseases spreading out in our country. This will serve as an
alternative from toxic chemical insects like DEET.

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II. Statement of the Problem

General Problem

Is Cymbopogon citratus and Allium sativum are effective to repel mosquitoes?

Specific Problem

1. Do the compounds of the subjects helps in repelling mosquitoes?

2. What is the amount of extract needed to repel mosquitoes?

3. Is there a significant difference in the compound of the subjects to the amount

of extract needed to repel mosquitoes?

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III. Hypothesis

General Problem

H0: Cymbopogon citratus and Allium sativum are not effective to repel
mosquitoes.

H1: Cymbopogon citratus and Allium sativum are effective to repel

mosquitoes.

Specific Problem

1. H0: The compounds of the subject don’t help in repelling mosquitoes.

H1: The compounds of the subject help in repelling mosquitoes.

2. H0: Large amount of extract cannot repel mosquitoes.

H1: Large amount of extract can repel mosquitoes.

3. H0: There no significant difference in the compound of the subject to the

amount of extract needed to repel mosquitoes.
H1: There a significant difference in the compound of the subject to the
amount of extract needed to repel mosquitoes.

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IV. Significance of the Study

The whole comparative study could help in controlling and decreasing the no.
of mosquito that were vectors of diseases. As mosquito decreased, disease such as
malaria and dengue could also prevent as the result, the numbers of the Filipino
victims who were suffering from these disease that also caused death will lessen.

Cymbopogon citratus (lemon grass) and Allium sativum (garlic) could be an

effective mosquito repellent to decrease dengue disease and could lead to a healthy
environment, community and people.

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V. Scope and Limitations

This comparative study was conducted to determine if Cymbopogon citratus

and Allium sativum can repel mosquito and to also determine which is more
effective.

The study started on August 2014 and finished on October 2014. This study
was conducted at Rosario National High School Laboratory and Maquinano’s
residence the testing were conducted by the researchers.

The mosquito larvae and adult mosquitoes were the only test subject of the
study.

There’s no other subject used as well as the test organism.

The researchers decided to use Boiling method to extract the Cymbopogon

citratus (lemon grass) and crushed and squeezed to extract Allium sativum (garlic).

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VI. Conceptual Framework

Cymbopogon citratus To compare

(Lemon Grass) which is more
MOSQUITO Vs. effective as a
mosquito
Allium sativum
repellent.
(Garlic)

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VII. Definition of Terms

Mosquito - are a family of small, midge-like flies: the Culicidae. Although a few
species are harmless or even useful to humanity, most are considered a nuisance
because they use their salivation to coat the surface of the skin of living mammals,
including humans, to consume their blood, which causes itchy, oftentimes painful
red bumps to appear.

Garlic - Its close relatives include the onion, shallot, leek, chive, and rakkyo. With a
history of human use of over 7,000 years, garlic is native to central Asia, and has
long been a staple in the Mediterranean region, as well as a frequent seasoning in
Asia, Africa, and Europe.

Lemon Grass - Cymbopogon, commonly known as lemongrass is a genus of about

45 species of grasses, (of which the type species is Cymbopogon citratus, a natural
and soft tea anxiolytic native to warm temperate and tropical regions of the Old
World and Oceania.

Allicin - is an organosulfur compound obtained from garlic, a species in the

family Alliaceae. It was first isolated and studied in the laboratory by Chester J.
Cavallito and John Hays Bailey in 1944. When fresh garlic is chopped or crushed,
the enzyme alliinase converts alliin into allicin, which is responsible for the aroma
of fresh garlic.

Citronella - is one of the essential oils obtained from the leaves and stems of different
species of Cymbopogon (lemongrass). The oil is used extensively as a source
of perfumery chemicals such as citronellal, citronellol and geraniol.

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Citral - Citral, or 3,7-dimethyl-2,6-octadienal or lemonal, is either a pair, or a
mixture of terpenoids with the molecular formula C10H16O. The two compounds are
double bond isomers. The E-isomer is known as geranial or citral A.

Dengue - also known as breakbone fever, is a mosquito-borne tropical

disease caused by the dengue virus. Symptoms
include fever, headache, muscle and joint pains, and a characteristic skin rash that
is similar to measles.

Steam Distillation Process - is a special type of distillation (a separation process)

for temperature sensitive materials like natural aromatic compounds.

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 Chapter 2

Review of Related Literature (RRL)

Mosquito

Mosquitoes are members of a family of nematocerid files:

the Culicidae (from the Latin culex, genitive culicis, meaning "midge" or
"gnat"). The word "mosquito" (formed by mosca and diminutive ito) is from
the Spanish or Portuguese for "little fly ". Superficially, mosquitoes resemble crane
flies (family Tipulidae) and chironomid flies (family Chironomidae). In particular,
the females of many species of mosquitoes are blood-eating pests and
dangerous vectors of diseases, whereas members of the similar-looking
Chironomidae and Tipulidae are not. Many species of mosquitoes are not blood
eaters, and many of those that do create a "high to low pressure" in the blood to
obtain it and do not transmit disease. Also, in the bloodsucking species, only the
females suck blood. Furthermore, even among mosquitoes that do carry important
diseases, neither all species of mosquitoes, nor all strains of a given species transmit
the same kinds of diseases, nor do they all transmit the diseases under the same
circumstances; their habits differ. For example, some species attack people in
houses, and others prefer to attack people walking in forests. Accordingly, in
managing public health, knowing which species, even which strains, of mosquitoes
with which one is dealing is important.

Over 3,500 species of mosquitoes have already been described from various
parts of the world. Some mosquitoes that bite humans routinely act as vectors for a
number of infectious diseases affecting millions of people per year.
 10

Others that do not routinely bite humans, but are the vectors for animal diseases,
may become disastrous agents for zoonosis of new diseases when their habitats are
disturbed, for instance by sudden deforestation.

Many scientists have suggested that complete eradication of mosquitoes

would not have serious ecological consequences.

Mosquitoes prefer stagnant water within which to lay their eggs. They most
commonly infest ponds, marshes, swamps and other wetland habitats. However, they
are capable of thriving in a variety of locations and can successfully grow in numbers
even when not in their natural habitat. Many species of mosquitoes use containers
of water as egg-deposit sites.

Hot, humid environments are most amenable to mosquito growth and survival.
Infestations can occur easily in tropical areas. Some species have also been known
to inhabit freezing locations such as the Arctic Circle. Mosquito larvae can be found
in various habitats. Some larvae are active in transient waters such as floodwater,
ditches and woodland pools. The Anopheles, Culex, Culiseta,
Coquillettidia and Uranotaenia species breed in permanent bodies of water and can
survive in polluted water as well as freshwater, acid water and brackish water
swamps. Other mosquito larvae may be present in container water sources such as
puddles upon leaves and stagnant water within small pools.

Mosquitoes can act as vectors for many disease-causing viruses and parasites.
Infected mosquitoes carry these organisms from person to person without exhibiting
symptoms themselves. Mosquito-borne diseases include:
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Viral diseases, such as yellow fever, dengue fever and chikungunya, transmitted
mostly by Aedes Aegypti. Dengue fever is the most common cause of fever in
travelers returning from the Caribbean, Central America, South America, and South
Central Asia. This disease is spread through the bites of infected mosquitoes and
cannot be spread person to person.

Severe dengue can be fatal, but with good treatment, less than 1% of patients die
from dengue.

• The parasitic diseases collectively called malaria, caused by various species

of Plasmodium, carried by mosquitoes of the genus Anopheles
• Limphatic filariasis (the main cause of elephantiasis) which can be spread by a
wide variety of mosquito species
• West Nile Virus is a concern in the United States, but there are no reliable
statistics on worldwide cases.
• Eastern equine encephalitis virus is a concern in the eastern United States.
• Tularemia, a bacterial disease caused by Francisella tularensis, is variously
transmitted, including by biting flies. Culex and Culiseta are vectors of
tularemia, as well as arbovirus infections such as West Nile virus.

Potential transmission of HIV was originally a public health concern, but practical
considerations and detailed studies of epidemiological patterns suggest that any
transmission of the HIV virus by mosquitoes is at worst extremely unlikely.

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Various species of mosquitoes are estimated to transmit various types of disease to
more than 700 million people annually in Africa, South America, Central America,
Mexico, Russia, and much of Asia, with millions of resultant deaths. At least two
million people annually die of these diseases, and the morbidity rates are many times
higher still.

Methods used to prevent the spread of disease, or to protect individuals in areas

where disease is endemic, include:

• Vector control aimed at mosquito control or eradication

• Disease prevention, using prophylactic drugs and developing vaccines
• Prevention of mosquito bites, with insecticides, nets, and repellent

Garlic

Allium sativum, commonly known as garlic, is a species in the onion genus,

Allium its close relatives include the onion, shallot, leek, chive, and rakkyo. With a
history of human use of over 7,000 years, garlic is native to central Asia, and has
long been a staple in the Mediterranean region, as well as a frequent seasoning in
Asia, Africa, and Europe. It was known to Ancient Egyptian, and has been used for
both culinary and medicinal purposes.

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 Garlic is easy to grow and can be grown year-round in mild climates. While
sexual propagation of garlic is indeed possible, nearly all of the garlic in cultivation
is propagated asexually, by planting individual cloves in the ground. In cold
climates, cloves are planted in the autumn, about six weeks before the soil freezes,
and harvested in late spring. The cloves must be planted at sufficient depth to prevent
freeze/thaw which causes mold or white rot Garlic plants are usually very hardy, and
are not attacked by many pests or diseases. Garlic plants are said to
repel rabbits and moles. Two of the major pathogens that attack garlic
are nematodes and white rot disease, which remain in the soil indefinitely after the
ground has become infected. Garlic also can suffer from pink root, a typically
nonfatal disease that stunts the roots and turns them pink or red.

Garlic plants can be grown closely together, leaving enough space for the bulbs to
mature, and are easily grown in containers of sufficient depth. Garlic does well in
loose, dry, well drained soils in sunny locations, and is hardy throughout USDA
climate zones 4–9. When selecting garlic for planting, it is important to pick large
bulbs from which to separate cloves. Large cloves, along with proper spacing in the
planting bed, will also improve bulb size. Garlic plants prefer to grow in a soil with
a high organic material content, but are capable of growing in a wide range of soil
conditions and pH levels.

There are different types or subspecies of garlic, most notably hardneck garlic
and softneck garlic. The latitude where the garlic is grown affects the choice of type
as garlic can be day-length sensitive. Hardneck garlic is generally grown in cooler
climates; softneck garlic is generally grown closer to the equator.

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 Garlic scapes are removed to focus all the garlic's energy into bulb growth.
The scapes can be eaten raw or cooked.

Garlic is widely used around the world for its pungent flavor as a seasoning
or condiment. The garlic plant's bulb is the most commonly used part of the plant.
With the exception of the single clove types, garlic bulbs are normally divided into
numerous fleshy sections called cloves. Garlic cloves are used for consumption (raw
or cooked) or for medicinal purposes. They have a characteristic pungent,
spicy flavor that mellows and sweetens considerably with cooking.

Other parts of the garlic plant are also edible. The leaves and flowers (bulbils)
on the head (spathe) are sometimes eaten. They are milder in flavor than the
bulbs, and are most often consumed while immature and still tender. Immature garlic
is sometimes pulled, rather like a scallion, and sold as "green garlic". When green
garlic is allowed to grow past the "scallion" stage, but not permitted to fully mature,
it may produce a garlic "round", a bulb like a boiling onion, but not separated into
cloves like a mature bulb. Additionally, the immature flower stalks (scapes) of the
hardneck and elephant types are sometimes marketed for uses similar
to asparagus in stir-fries.

Inedible or rarely eaten parts of the garlic plant include the "skin" and root cluster.
The papery, protective layers of "skin" over various parts of the plant are generally
discarded during preparation for most culinary uses, though in Korea immature
whole heads are sometimes prepared with the tender skins intact. The root cluster
attached to the basal plate of the bulb is the only part not typically considered
palatable in any form.

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 Garlic is a fundamental component in many or most dishes of various regions,
including eastern Asia, South Asia, Southeast Asia, the Middle East, northern
Africa, southern Europe, and parts of South and Central America. The flavor varies
in intensity and aroma with the different cooking methods. It is often paired
with onion, tomato, or ginger. The parchment-like skin is much like the skin of an
onion, and is typically removed before using in raw or cooked form. An alternative
is to cut the top off the bulb, coat the cloves by dribbling olive oil (or other oil-based
seasoning) over them, and roast them in an oven. Garlic softens and can be extracted
from the cloves by squeezing the (root) end of the bulb, or individually by squeezing
one end of the clove. In Korea, heads of garlic are fermented at high temperature;
the resulting product, called black garlic, is sweet and syrupy, and is now being sold
in the United States, United Kingdom and Australia.

Garlic may be applied to different kinds of bread to create a variety of classic

dishes, such as garlic bread, garlic toast, bruschetta, crostini and canape. Oils can be
flavored with garlic cloves. These infused oils are used to season all categories
of vegetables, meats, breads and pasta.

In some cuisines, the young bulbs are pickled for three to six weeks in a
mixture of sugar, salt, and spices. In Eastern Europe, the shoots are pickled and eaten
as an appetizer. Laba garlic, prepared by soaking garlic in vinegar, is a type of
pickled garlic served with dumplings in northern China to celebrate the Chinese
New Year.

Animal studies, and some early research studies in humans, have suggested
possible cardiovascular benefits of garlic. Many studies found garlic
supplementation reduced accumulation of cholesterol on the vascular walls of
animals and in humans.
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Another study had similar results, with garlic supplementation significantly reducing
aortic plaque deposits of cholesterol-fed rabbits. Supplementation with garlic extract
inhibited vascular calcification in human patients with high blood cholesterol. The
known vasodilative effect of garlic is possibly caused by catabolism of garlic-
derived polysulfides to hydrogen sulfides in red blood cells (RBCs), a reaction that
is dependent on reduced thiols in or on the

RBC membrane. Hydrogen sulfide is an endogenous cardio protective vascular cell-

signaling molecule.

A 2012 meta-analysis of randomized, double-blind, placebo-controlled trials

looking at the effects of garlic on serum lipid profiles, found garlic was superior to
placebo in reducing serum total cholesterol and triglyceride levels. Compared with
the placebo groups, serum total cholesterol and triglyceride levels in the garlic
groups was reduced by 0.28 (95% CI, −0.45, −0.11) mmol L⁻¹ (P = 0.001) and 0.13
(95% CI, −0.20, −0.06) mmol L⁻¹ (P < 0.001), respectively.

A 2010 double-blind, parallel, randomized, placebo-controlled trial,

involving 50 patients whose routine clinical records in general practice documented
treated but uncontrolled hypertension, concluded, "Our trial suggests that aged garlic
extract is superior to placebo in lowering systolic blood pressure similarly to current
first line medications in patients with treated but uncontrolled hypertension."

Allium sativum has been found to reduce platelet aggregation and hyperlipidemia. In
2007, the BBC reported Allium sativum may have other beneficial properties, such
as preventing and fighting the common cold.

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 However, in contrast to these earlier claims concerning the cold-preventing
properties of garlic, a 2012 report in the Cochrane Database of Systematic
Reviews concludes that "there is insufficient clinical trial evidence regarding the
effects of garlic in preventing or treating the common cold. A single trial suggested
that garlic may prevent occurrences of the common cold but more studies are needed
to validate this finding. Claims of effectiveness appear to rely largely on poor-quality
evidence."

Garlic was used as an antiseptic to prevent gangrene during World War I and
World War II. More recently, it has been found from a clinical trial that a mouthwash
containing 2.5% fresh garlic shows good antimicrobial activity, although the
majority of the participants reported an unpleasant taste and halitosis.

Garlic cloves are used as a remedy for infections (especially chest problems),
digestive disorders, and fungal infections such as thrush. Garlic can be used as a
disinfectant because of its bacteriostatic and bactericidal properties.

Garlic has been found to enhance thiamin absorption, and therefore reduces the
likelihood for developing the thiamin deficiency beriberi.

In 1924, it was found to be an effective way to prevent scurvy, because of its

high vitamin C content.

Garlic has been used reasonably successfully in AIDS patients to

treat Cryptosporidium in an uncontrolled study in China. It has also been used by at
least one AIDS patient to treat toxoplasmosis, another protozoal disease.

Garlic supplementation has been shown to boost testosterone levels and the
plasma Luteinizing hormone in rats fed a high protein diet.

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 Studies suggest that allicin, a compound found in garlic, may prove to be
effective in the treatment of MRSA.

When crushed, Allium sativum yields allicin, an antibiotic and antifungal compound
(phytoncide) discovered by Chester J. Cavallito and colleagues in 1944. Fresh or
crushed garlic also affords the sulfur-containing compounds alliin, ajoene, diallyl
polysulfides, vinyldithiins, S-allylcysteine, and enzymes, B vitamins, proteins,
minerals, saponins, flavonoids, and Maillard reaction products, which are not sulfur-
containing compounds. Furthermore, a phytoalexin (allixin) was found, a nonsulfur
compound with a γ-pyrone skeleton structure with antioxidant effects, antimicrobial
effects, antitumor promoting effects, inhibition of aflatoxin B2 DNA binding, and
neurotrophic effects. Allixin showed an antitumor promoting effect in vivo,
inhibiting skin tumor formation by TPA and DMBA initiated mice. Analogs of this
compound have exhibited antitumor promoting effects in in vitro experimental
conditions. So allixin and/or its analogs may be useful compounds for cancer
prevention.

The composition of the bulbs is approximately 84.09% water, 13.38% organic

matter, and 1.53% inorganic matter, while the leaves are 87.14% water, 11.27%
organic matter, and 1.59% inorganic matter.

The phytochemicals responsible for the sharp flavor of garlic are produced when the
plant's cells are damaged. When a cell is broken by chopping, chewing, or crushing,
enzymes stored in cell vacuoles trigger the breakdown of several sulfur-containing
compounds stored in the cell fluids (cytosol). The resultant compounds are
responsible for the sharp or hot taste and strong smell of garlic.

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Some of the compounds are unstable and continue to react over time. Among the
members of the onion family, garlic has by far the highest concentrations of initial
reaction products, making garlic much more potent than onion, shallot, or leeks.
Although many humans enjoy the taste of garlic, these compounds are believed to
have evolved as a defensive mechanism, deterring animals such as birds, insects,
and worms from eating the plant.

A large number of sulfur compounds contribute to the smell and taste of garlic.
Allicin has been found to be the compound most responsible for the "hot" sensation
of raw garlic. This chemical opens thermo-transient receptor potential channels that
are responsible for the burning sense of heat in foods. The process of cooking garlic
removes allicin, thus mellowing its spiciness. Allicin, along with its decomposition
products diallyl disulfide and diallyl trisulfide, are major contributors to the
characteristic odor of garlic, while other allicin-derived compounds, such
as vinyldithiins and ajoene show beneficial in vitro biological activity. Because of
its strong odor, garlic is sometimes called the "stinking rose". When eaten in
quantity, garlic may be strongly evident in the diner's sweat and garlic breath the
following day. This is because garlic's strong-smelling sulfur compounds are
metabolized, forming allyl methyl sulfide. Allyl methyl sulfide (AMS) cannot be
digested and is passed into the blood. It is carried to the lungs and the skin, where it
is excreted. Since digestion takes several hours, and release of AMS several hours
more, the effect of eating garlic may be present for a long time.

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The well-known phenomenon of "garlic breath" is allegedly alleviated by eating
fresh parsley. The herb is, therefore, included in many garlic recipes, such
as pistou persillade, and the garlic butter spread used in garlic bread. However,
since the odor results mainly from digestive processes placing compounds such as
AMS in the blood, and AMS is then released through the lungs over the course of
many hours, eating parsley provides only a temporary masking. One way of
accelerating the release of AMS from the body is the use of a sauna.
Because of the AMS in the bloodstream, it is believed by some to act as a
mosquito repellent, but no clinically reported evidence suggests it is actually
effective.

Abundant sulfur compounds in garlic are also responsible for turning garlic
green or blue during pickling and cooking. Under these conditions (i.e. acidity,
heat) the sulfur-containing compound alliinase react with common amino acids to
make pyrroles, clusters of carbon-nitrogen rings. These rings can be linked
together into polypyrrole molecules. Ring structures absorb particular wavelengths
of light and thus appear colored. The two-pyrrole molecule looks red, the three-
pyrrole molecule looks blue and the four-pyrrole molecule looks green
(like chlorophyll, a tetrapyrrole). Like chlorophyll, the pyrrole pigments are safe to
eat.

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Allicin
Allicin is an organosulfur compound obtained from garlic, a species in the
family Alliaceae. It was first isolated and studied in the laboratory by Chester J.
Cavallito and John Hays Bailey in 1944. When fresh garlic is chopped or crushed,
the enzyme alliinase converts alliin into allicin, which is responsible for the aroma
of fresh garlic. The allicin generated is very unstable and quickly changes into a
series of other sulfur containing compounds such as diallyl disulfide. It
exhibits antibacterial, antifungal, antiviral, andantiprotozoal activity. Allicin is
garlic's defense mechanism against attacks by pests.

Allicin is an oily, slightly yellow liquid that gives garlic its unique odor. It is
a thioester of sulfenic acid and is also known as allyl thiosulfinate. Its biological
activity can be attributed to both its antioxidant activity and its reaction with thiol
containing proteins.

In the biosynthesis of allicin (thio-2-propene-1-sulfinic acid S-allyl ester),

cysteine is first converted into alliin (+ S-allyl-L-cysteine sulfoxide). The
enzyme alliinase, which contains pyridoxsal phosphate (PLP), cleaves alliin,
generating allysulfenic acid, pyruvate, and ammonium. At room temperature
allysulfenic acid is unstable and highly reactive, which cause two molecules of it to
spontaneously combine in a dehydration reaction to form allicin.

Allicin is produced in garlic cells when they are damaged, which is why
garlic’s scent is most potent once it is being cut or cooked. It is believed that alliin
and alliinase are kept in separate compartments of the cells and can only combine
once these compartments have been ruptured.

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Lemon Grass

Lemon grass (Cymbopogon citratus), a native herb from temperate and warm
regions such as India, is widely used in Asian cooking and is an ingredient in many
Thai and Vietnamese foods. Lemon grass use in cooking has become popular in the
Caribbean and in the United States for its aromatic citrus flavor with a trace of
ginger.

Lemon grass is a member of a specie of grass that grows to as high as 1 meter

with leaves of 1 to 1.5 centimeters in width that grows from a stalk of about 30 to 80
cm long with bulbous lower end.

Lemon grass is a perennial and tufted grass that is commercially cultivated in

Southeast Asian countries such as Thailand, Malaysia and China. Lemon grass is
also cultivated in United States specifically in California and Florida. Propagation is
by dividing the root clumps.

Lemon grass oil is extracted by steam distillation. Lemongrass oil has a

lemony, sweet smell and is dark yellow to amber and reddish in color, with a watery
viscosity. It is also known as 'choomana poolu' and is also referred to as 'Indian
Verbena' or 'Indian Melissa oil'. Lemon grass oil is a valuable ingredient in
cosmetics, perfumes and as fragrances for soaps and insect repellants.

Lemongrass is reportedly has a wide variety of therapeutic application. With

limited research and studies conducted on humans, Lemon grass effectiveness is
based mainly on the results from animal and laboratory studies as well as its
reputation as a folk remedy.

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 Lemongrass is native to Australia and tropical Asia. It is widely used as
a herb in Asian cuisine. It has a subtle citrus flavor and can be dried and powdered,
or used fresh. It is commonly used in teas, soups, and curries. It is also suitable for
use with poultry, fish, beef, and seafood. It is often used as a tea in African countries
such as Togo and the Democratic Republic of the Congo and Latin
American countries such as Mexico. Lemongrass oil is used as a pesticide and
a preservative. Research shows that lemongrass oil
has antifungal properties. Despite its ability to repel insects, its oil is commonly used
as a "lure" to attract honey bees. "Lemongrass works conveniently as well as the
pheromone created by the honeybee's Nasonov gland, also known as
attractant pheromones. Because of this, lemongrass oil can be used as a lure when
trapping swarms or attempting to draw the attention of hived bees."

Citronella grass (Cymbopogon nardus and Cymbopogon winterianus) grow to

about 2 m (6.6 ft) and have magenta-colored base stems. These species are used for
the production of citronella oil, which is used in soaps, as an insect
repellent (especially mosquitoes) in insect sprays and candles, and in aromatherapy,
which is famous in Bintan Island, Indonesia, and the Philippines. Therefore, its
origin is assumed to be Indonesia. The principal chemical constituents of
citronella, geraniol and citronellol, are antiseptics, hence their use in household
disinfectants and soaps. Besides oil production, citronella grass is also used for
culinary purposes, as a flavoring.

Citronella is usually planted in home gardens to ward off insects such

as whitefly adults. Its cultivation enables growing some vegetables (e.g. tomatoes
and broccoli) without applying pesticides. Intercropping should include physical
barriers, for citronella roots can take over the field.
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Lemongrass oil, used as a pesticide and preservative, is put on the ancient palm-leaf
manuscripts found in India as a preservative. It is used at the Oriental Research
Institute Mysore, the French Institute of Pondicherry, the Association for the
Preservation of the Saint Thomas Christian Heritage in Kerala, and many other
manuscript collections in India. The oil also injects natural fluidity into the brittle
palm leaves, and the hydrophobic nature of the oil keeps the manuscripts dry so the
text is not lost to decay due to humidity.

East Indian lemon grass (Cymbopogon flexuosus), also called Cochin grass
or Malabar grass (Malayalam: (inchippullu), is native to Cambodia, Vietnam, India,
Sri Lanka, Burma, and Thailand, while West Indian lemon grass (Cymbopogon
citratus) is native to maritime Southeast Asia. It is known as serai in Malaysia and
Brunei, serai or sereh in Indonesia, and tanglad in the Philippines. While both can
be used interchangeably, C. citratus is more suitable for cooking. In India, C. citratus
is used both as a medical herb and in perfumes. C. citratus is consumed as a tea for
anxiety in Brazilian folk medicine, but a study in humans found no effect. The tea
caused a recurrence of contact dermatitis in one case.

Lemon grass is also known as gavati chaha in the Marathi language (gavat =
grass; chaha = tea), and is used as an addition to tea, and in preparations such
as kadha, which is a traditional herbal 'soup' used against coughs, colds, etc. It has
medicinal properties and is used extensively in Ayurvedic medicine. It is supposed
to help with relieving cough and nasal congestion.

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Citronella oil

Citronella oil is one of the essential oils obtained from the leaves and stems
of different species of Cymbopogon (lemongrass). The oil is used extensively as a
source of perfumery chemicals such as, citronellol and geraniol. These chemicals
find extensive use in soap, candles and incense, perfumery, cosmetic and flavouring
industries throughout the world.

Citronella oil is also a plant-based insect repellent, and has been registered for
this use in the United States since 1948. The United States Environmental Protection
Agency considers oil of citronella as a biopesticide with a non-toxic mode of
action. However, since citronella insect repellant effects were not proven within the
EU, the use of citronella as an insecticide is prohibited under the Biocidal Product
Directive 2006.

Research also shows that citronella oil has strong antifungal properties, is
effective in calming barking dogs, and has even been used as a successful spray-on
deterrent against pets destroying household items.

Citronella oil is popular as a 'natural' insect repellent. Its mosquito repellent

qualities have been verified by research, including effectiveness in repelling Aedes
Aegypti (dengue fever mosquito). To be continually effective most citronella
repellent formulas need to be reapplied to the skin every 30–60 minutes.

Research also indicates that citronella oil is an effective repellent for body
louse, head louse and stable flies.

The US Environmental Protection Agency states that citronella oil has little
or no toxicity when used as a topical insect repellent, with no reports of adverse
effects of concern over a 60 year period.

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Because some products are applied to human skin, EPA requires proper
precautionary labeling to help assure safe use. If used according to label instructions
in the US, citronella is not expected to pose health risks to people, including children
and other sensitive populations. The US Food & Drug Administration considers
citronella oil as generally recognized as safe (GRAS).

Canadian regulatory concerns with citronella as an insect repellent are

primarily based on data-gaps in toxicology, not on incidents.

In Europe, Ceylon type citronella oil is placed on the category 3 list, with some
safety concern regarding methyl eugenol. In the UK, E.U. legislation governing
insect repellents came into force in September 2006, which banned citronella as an
active ingredient in any insect repellent products. This applied to both insect
repellent for humans and animals. It can still be sold as a perfume, but must not be
sold as an insect repellent.

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 Chapter 3
I. Methodology
II. Flowchart

Preparation
Gathering of
the subjects for
(Lemon grass Extraction
and garlic)

Filtration Extraction

Application

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