Antibacterial Effect of Lavender (Lavandula) Flavor (Volatile)

Abstract

The objective of this study was to test the essential oil-emitted flavor (volatile) of lavender by bacteria killing potency using Escherichia coli, methicillin-resistant Staphylococcus aureus (MRSA), enterohemorrhagic E. coli O157:H7, Pseudomonas aeruginosa and Candida albicans. Antibacterial activity was assessed by creating of the bacterial growth curve in the liquid medium cultivation and the growth inhibition on the agar plate cultivation. Citronellal, one of compounds in Rosa rugose oil, was used as a positive control for comparison in activity. The results showed that lavender and citronellal flavor (volatile) or oil respectively demonstrated bacteria killing effect in both analytical manners. However, P. aeruginosa resisted bacteria killing potency of lavender (citronellal) oil or oil-emitted flavor. It could be concluded that both lavender oil-emitted flavor and oil showed bacteria killing potency. Lavender oil (or oil-emitted flavor) will be expected to apply for the patient waiting room to disinfect in air along with the mental relaxation of the patient.