The Antimicrobial Effects of Natural Aromas for Substitution of Parabens

Aroma oils extracted from the natural material have antibacterial, antivirus, antiinflammatory, and preservative effect. The preserve efficacy testing between aroma oils and parabens as an artificial preservative had been performed and then it had been suggested that aroma oil was possibile to apply to the cosmetics. Aroma oils were pine, rosemary, lemon and eucalyptus, and parabens were methylparaben, blitylparaben. Antiseptic concentrations of aroma oils and parabens having 0.0, 0.1, 0.2, 0.4, 0.8, 1.0wt% were tested respectively. Escherichia coil(ATCC No.8739), Pseudomonas aeruginosa(ATCC No. 9027) which are gram-negative and Staphylococcus aureus (ATCC No. 6538), Bacillus subtilis(ATCC No. 6633) which are gram-positive were used as the test organisms. Disk paper and broth dilution methods were used as the methods of preservative efficacy testing. The antibacterial activity of aroma oils and parabens for gram-positive were better than that for gram-negative. For the antibacterial activity aroma oils were better than parabens. Among the aroma oils, rosemary and pine having superior antibacterial activity were selected and blended to illuminate if there is any synergy, There was synergical effect and optimum ratio of aroma blend is 3 : 1(rosemary pine) in this study.

합성 항균제를 대체하기 위한 천연물질의 항균 효과

화장품 항균제로 사용되는 합성물질인 paraben과 천연물질인 aroma oil의 항균력을 비교하였다. Aroma oil은 pine, rosemary, lemon, eucalyptus와 paraben은 methylparaben, butylparaben을 사용하였으며 각 농도는 0.0, 0.1, 0.2, 0.4, 0.8, 1.0wt%으로 하였다. 대상 균주는 그람양성균인 Staphylococcus aureus (ATCC No. 6538), Bacillus subtilis(ATCC No. 6633)와 그람음성균인 Escherichia coli (ATCC No. 8739), Pseudomonas aeruginosa(ATCC No. 9027)을 사용하였으며, 항균력은 disk paper method와 broth dilution method로 측정하였다. Aroma oil과 praben의 항균력은 그람음성균보다 그람양성균에 대하여 우수하게 나타났으며, aroma oil이 paraben보다 높은 항균효과를 보였다. Aroma oil은 eucalyptus, lemon, pine, rosemary 순으로 항균력이 높게 나타났으며, butylparaben이 methylparaben보다 우수하게 나타났다. Rosemary와 pine을 각각 단독으로 사용했을때 보다 3/1의 비율로 혼합하였을 때 항균력이 더욱 우수하게 증가하는 상승효과를 나타내었다.