KOJİK ASİT İLE LAVANDULA ANGUSTIFOLIA L. UÇUCU YAĞININ ANTİMİKROBİYAL KOMBİNASYONU

Abstract

Objective: Lavandula angustifolia L. (Lavender) is one of the most plants essential oils used in the cosmetic, food and biological activities. Kojic acid has been used in cosmetics for its whitening effect and pharmaceutical activity. The aim of this study to determine the composition of the Pharmacopoeia quality L. angustifolia essential oil (EO). Moreover, antimicrobial activities against skin pathogens and synergistic antibacterial activity were also examined of EO and kojic acid. Material and Method: In this work, chemical composition of the EO was defined. Linalyl acetate (43.3%) and linalool (38.6%) were determined as the major components by GC-MS and GC-FID, simultaneously. The antimicrobial activity was evaluated against Candida albicans, C. glabrata, Staphylococcus aureus and Salmonella typhimurium. Result and Discussion: EO and kojic acid showed weak antimicrobial effects. MIC values were determined as the EO 10 mg/ml and kojic acid 1.25 mg/ml against S. typhimurium. To assess the synergistic activity was evaluated by the checkerboard microdilution assay, EO was combined with kojic acid against S. typhimurium. Among the tested skin pathogen microorganisms, S. typhimurium was more sensitive to kojic acid. Therefore, synergic activity was investigated against S. typhimurium and found indifferent effect.