Chemical composition, antioxidant and antimicrobial activities of Lantana camara Linn leaves essential oil from Burkina Faso
1 Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), Université Ouaga I Professeur Joseph Ki-Zerbo, 03 BP7021 Ouagadougou 03, Burkina Faso.
2 Institut de Recherche en Sciences Appliquées et Technologies (IRSAT/CNRST), 03 BP7047 Ouagadougou 03, Burkina Faso.
3 Ecole Doctorale Pluridisciplinaire, Université Aube Nouvelle, 06 BP9283 Ouagadougou 06, Burkina Faso.
4 CERPHAMETA, Université de Bangui, BP908 Bangui, République Centrafricaine.
5 Laboratoire d’Analyse des Extraits Végétaux, 63360 Saint-Beauzire, France.
Research Article
GSC Biological and Pharmaceutical Sciences, 2018, 05(03), 124–135.
Article DOI: 10.30574/gscbps.2018.5.3.0142
Publication history:
Received on 24 November 2018; revised on 12 December 2018; accepted on 18 December 2018
Abstract:
The objective of this study was to determine chemical composition and biological activity of essential oil of the leaves of Lantana camara from Burkina Faso. The essential oil was obtained by hydrodistillation and analyzed by GC and GC/MS. Antioxidant activity was determined by 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and Ferric reduction antioxidant power (FRAP) test. Antimicrobial activity was assessed by agar disc diffusion method and microdilution method. The main components of essential oil of L. camara were caryophyllene oxide (23.015%), spathulenol (13.421%), humulen-1, 2-epoxide (8.046%), β-caryophyllene (7.93%), E-nerolidol (6.933%) and α-humulene (4.925%). The oil showed good radical scavenging power and moderate reducing power compared with quercetin, ascorbic acid and butylhydroxytoluene (BHT). Essential oil of L. camara showed antibacterial activity with inhibition diameters between 08±00 mm and 23.5±2.12 mm. Minimum inhibitory concentration (MIC) values were ranging from 4% to 8% and minimum bactericidal concentration (MBC) were determined for the strains of Escherichia coli (8%) only. L. camara essential oil had inhibitory action on all fungal strains with MICs of 2% to 4% and minimum fungicidal concentration (MFC) of 4% for Saccharomyces cerevisiae. Hence L. camara essential oil could be used as antifungal agent, as antioxidant and could be a potential antibacterial agent especially against Escherichia coli.
Keywords:
Lantana camara; Essential oil; Chemical composition; Antioxidant activity; Antimicrobial activity
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Copyright © 2018 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0
