Chemical Composition of Essential Oil of Lantana camara L. (Verbenaceae) and Synergistic Effect of the Aminoglycosides Gentamicin and Amikacin

The leaves of Lantana camara L. (Verbenaceae) were subjected to hydrodistillation, and the essential oil extracted was examined with respect to chemical composition, antibacterial and antibiotic modifying activity by gaseous contact. Among the 25 identified components, bicyclogermacrene (26.1%), β-caryophyllene (24.4%), germacrene D (19.2%) and valecene (12.0%) were the main constituents. The essential oil volatile constituents inhibited the growth of Staphylococcus aureus and Pseudomonas aeruginosa with MIC of 1 and > 1 mg/L, respectively. The activity of the antibiotic amikacin was increased by 65% against S. aureus and P. aeruginosa after contact with the volatile components.