Synergistic antibacterial combination of Lavandula latifolia Medik. essential oil with camphor

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Karaca N., Sener G., DEMİRCİ B., DEMİRCİ F.

ZEITSCHRIFT FUR NATURFORSCHUNG SECTION C-A JOURNAL OF BIOSCIENCES, vol.76, no.3-4, pp.169-173, 2021 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 76 Issue: 3-4
  • Publication Date: 2021
  • Doi Number: 10.1515/znc-2020-0051
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, EMBASE, MEDLINE, Veterinary Science Database
  • Page Numbers: pp.169-173
  • Keywords: antibacterial activity, camphor, checkerboard method, Lavandula latifolia, synergistic
  • Anadolu University Affiliated: Yes


Combination of various compounds and essential oils for pharmaceutical formulations withdraw attention. In this present study, it was aimed to evaluate the in vitro potential synergistic antibacterial effect of Lavandula latifolia (spike lavender) essential oil with camphor by using the checkerboard method against the human pathogens; Staphylococcus aureus and Listeria monocytogenes. Pharmacopoeia quality L. latifolia essential oil and racemic camphor were analyzed and verified by GC-FID and GC/MS, simultaneously. In vitro antibacterial activity of essential oil and camphor (MIC range: 0.16-20 mg/mL) and standard antimicrobial clarithromycin (MIC range: 0.125-16 mu g/mL) were carried out by broth microdilution against S. aureus and L. monocytogenes standard strains, respectively. Resulting antibacterial effects were evaluated for their fractional inhibitory concentrations (FICs) as antagonistic, additive and synergistic effects. The analytical results showed that the major component of essential oil was linalool (45.2%) and 1,8-cineole (25.6%). Antibacterial effects of essential oil were determined as MIC 1.25-5 mg/mL. As a result of the experiments, L. latifolia essential oil-camphor combinations were identified as "synergistic (FIC <= 0.5), and additive (0.5 < FIC <= 1)" in the respective combinations, suggesting further evaluation for formulations for potential antimicrobial applications in food and pharmaceuticals.