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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 μg/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 &lt; FIC ≤ 1)” in the respective combinations, suggesting further evaluation for formulations for potential antimicrobial applications in food and pharmaceuticals.

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