Effect of Tamarindus indicus L. Against the Boophilus microplus

Abstract

The crude-extract of Tamarindus indicus L. with water and 10% ethanol in water were tested the acaricidal activity on the engorged female cattle tick (Boophilus microplus) by dipping method. The mature tamarind fruits taking off the seeds were extracted by water or 10% ethanol in the ratio of 1:2 and 1:5 W/V for 7 days. The corrected mortality of the ticks were observed after dipping at 24 h, 48 h and 7 days. The mean of corrected mortality of ticks of these 4 crude-extracts of tamarind fruits were 56-70 %, 70-89% and 77-99% by no statistically significant different after dipping at 24 h, 48 h and 7 days, respectively. The organic acids in tamarind fruits (oxalic, malic, succinic, citric and tartaric acids) were also bioassayed the acaricidal activity by dipping method. The oxalic acid of 0.5% and 1% concentration exhibited the highest acute acaricidal activity (56% and 62% mortality of ticks at 24 h after dipping, respectively). The tartaric acid 1% concentration showed the highest delayed acaricidal activity (73% mortality of ticks at 7 days after dipping). The mixture of 0.5% of oxalic acid with 0.5% of malic, succinic, citric and tartaric acids by concentration of 1:1 V/V were tested the acaricidal activity. The acaricidal activity of these acid mixtures were not more stronger than those of each individual acid. Both of crude-extract of tamarind fruits and their organic acids caused the patchy hemorrhagic swelling on the skin of ticks after dipping at 15 min. This indicates that the crude-extract of tamarind fruits by water or 10% ethanol is possibly use in practical for controlling the tropical cattle tick. The active substances are their organic acids, especially oxalic and tartaric acids.