Formulation and Evaluation of Synergistic effect of Garlic Oil and D-Limonene Nanoemulsion for its Anti-fungal Properties Against Tomato Leaf Spot Disease.

Abstract

Garlic oils have promising possibilities for a wide range of applications in the food and pharmaceutical industries. Their widespread utilization is limited as they are lipophilic and highly volatile. Furthermore, they also possess strong odor and low physicochemical stability. Therefore, the present study aims to investigate the characteristics of garlic oil nano-emulsion through investigating its antifungal activity. The optimized nanoemulsion of D-Limonene and Garlic oil using 75% water and 20% emulsifiers having particle size range of 10 to 12 nm showed significant better antifungal activity against Tomato leaf spot disease without loss of antioxidant potential in comparison to garlic oil and D-Limonene as individual nanoemulsion. We have formulated Garlic oil, D-Limonene and Synergistic combination of both based nanoemulsion with antipest and antifungal properties. It is stabilized and particle size characterized by using Malvern Zeta sizer has been tested using and found the size in the range of 10.0 to 25.0 nm. It was further evaluated in field for its antifungal activity.