Chemical composition, antioxidant and antimicrobial activities of Lantana camara Linn leaves essential oil from Burkina Faso

Zénabou Semdé; Jean Koudou; Gilles Figueredo; Cheikna Zongo; K. Marius Somda; Lingani Hagrétou Sawadogo/; S. Alfred Traoré

doi:10.30574/gscbps.2018.5.3.0142

Authors

Zénabou Semdé Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), Université Ouaga I Professeur Joseph Ki-Zerbo, 03 BP7021 Ouagadougou 03, Burkina Faso.
Jean Koudou Ecole Doctorale Pluridisciplinaire, Université Aube Nouvelle, 06 BP9283 Ouagadougou 06, Burkina Faso.
Gilles Figueredo Laboratoire d’Analyse des Extraits Végétaux, 63360 Saint-Beauzire, France.
Cheikna Zongo Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), Université Ouaga I Professeur Joseph Ki-Zerbo, 03 BP7021 Ouagadougou 03, Burkina Faso.
K. Marius Somda Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), Université Ouaga I Professeur Joseph Ki-Zerbo, 03 BP7021 Ouagadougou 03, Burkina Faso.
Lingani Hagrétou Sawadogo/ Institut de Recherche en Sciences Appliquées et Technologies (IRSAT/CNRST), 03 BP7047 Ouagadougou 03, Burkina Faso.
S. Alfred Traoré Centre de Recherche en Sciences Biologiques Alimentaires et Nutritionnelles (CRSBAN), Université Ouaga I Professeur Joseph Ki-Zerbo, 03 BP7021 Ouagadougou 03, Burkina Faso.

DOI:

https://doi.org/10.30574/gscbps.2018.5.3.0142

Keywords:

Lantana camara, Essential oil, Chemical composition, Antioxidant activity, Antimicrobial activity

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.

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