| 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.
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