7.

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

Erlânio O. Sousa, Thiago S. Almeida, Irwin R. A Menezes, Fabíola F. G. Rodrigues, Adriana R. Campos, Sidney G. Lima and José G. M. da Costa

Programa de Pós-Graduação em Bioprospecção Molecular, Departamento de Química Biológica, Laboratório de Pesquisa de Produtos Naturais, Universidade Regional do Cariri, Rua Cel. Antônio Luiz 1161, Pimenta, 63105-000 Crato-CE, Brasil.

Vice-Reitora de Pesquisa e Pós-Graduação, Universidade de Fortaleza, Av. Washington Soares 1321, Edson Queiroz, 60811-905, Fortaleza-CE, Brasil.

Departamento de Química, Universidade Federal do Piauí, Campus Universitário Ministro Petrônio Portella, 64049-550, Bairro Ininga, Teresina-PI, Brasil

Abstract: 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.

Keywords: Lantana camara ; chemical composition; antibacterial and modulatory activities.