GSC Biological and Pharmaceutical Sciences, 2018, 05(03), 124–135

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GSC Biological and Pharmaceutical Sciences

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(R E S E A R C H A R T I C L E )

Chemical composition, antioxidant and antimicrobial activities of Lantana camara

Linn leaves essential oil from Burkina Faso
Semdé Zénabou 1, 2 *, Koudou Jean 3, 4, Figueredo Gilles 5, Zongo Cheikna 1, Somda K. Marius 1,
Sawadogo/Lingani Hagrétou 2 and Traoré S. Alfred 1
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.

Publication history: Received on 24 November 2018; revised on 12 December 2018; accepted on 18 December 2018

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

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

1. Introduction
Recently there has been a renewed interest in medicinal and aromatic plants and their extracts. Lantana camara Linn
(Verbenaceae), a native species of tropical America, was introduced in several countries as a hedge and an ornamental
shrub [1]. L. camara is a woody straggling plant with various flower colors, red, pink, white, yellow and violet. It is an
ever green strong smelling shrub, with stout recurred prickles, leaves opposite, ovate, acute or sub-acute, crenate
serrate, scab rid on both side [2]. L. camara has been used in many parts of the world to treat a wide variety of disorders
[3]. In popular medicine, it is used as carminative, antispasmodic, antiemetic agents, and to treat respiratory infections
as cough, cold, asthma, and bronchitis. Leaves of the plant are antiseptic, antitumoural, and antimicrobial whereas, roots
are used in the treatment of malaria, rheumatism, and skin rashes [4]. In Ghana, an infusion of the whole plant was used
for bronchitis and the powdered root in milk was given to children for stomachache [3]. L. camara leaves and stems are

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 Semdé et al. / GSC Biological and Pharmaceutical Sciences 2018, 05(03), 124–135

traditionally used in Burkina Faso to treat rheumatism and diabetes [5]. Essential oils of L. camara have been studied
by several authors and the chemical compositions of the oils differ according to geographic origin. Jawonisi and Adoga
[6] found caryophyllene oxide (21.75%), spathulenol (14.95%), D-nerolidol (10.39%), β-caryophyllene (9.90%), α-
pinene epoxide (9.07%), davana ether (8.92%), 1-naphthalenol (6.94%), α-caryophyllene (5.89%) and copaene
(3.87%) as major components of the essential oil of dried leaves of L. camara from Nigeria. Adjou et al. [7] identified β-
caryophyllene (18.5%), sabinene (13.1%), α-humulene (10%), 1.8-cinéol (9%), δ-guaiene (5%), trans-nerolidol (4%),
humulene oxide (2.3%) and germacrene D (2%) as main constituents of the essential oil of L. camara fresh leaves from
Benin. Davanone (23.37%), E-caryophyllene (22.96%), humulene (14.32%), Z-caryophyllene (8.18%), α-curcumene
(6.33%) and copaene (4.43%) were the main constituents of the essential oil of L. camara leaves from Egypt [4]. We
have found few studies on the essential oil of L. camara growing in Burkina Faso. The present work report results of
phytochemical analysis, antioxidant and antimicrobial proprieties of L. camara essential oil from Burkina Faso. Such a
study might help in the contribution of the ongoing search for beneficial uses of this plant to eradicate various resistance
infectious diseases.

2. Material and methods

2.1. Plant material

The leaves of Lantana camara were collected during the months of July and August 2015 in the campus of University
Ouaga I. After identification at the Laboratory of Plant Biology and Ecology, voucher specimen was kept in the herbarium
of Biodiversity Information Center under the number ID16966. The harvested leaves were dried in the laboratory at
room temperature and crushed.

2.2. Extraction of essential oil

The extraction of essential oil from the dried leaves of L. camara was done by hydrodistillation for 4 h using a Clevenger-
type apparatus [8]. The essential oil obtained was then dried over anhydrous sodium sulfate and stored at 4 °C waiting
for analyzes. The extraction yield was determined by the following equation:

𝑉
𝑅 (%) = × 100
𝑊

Where V is the volume of essential oil (ml) and W the weight of dry leaves (g).

2.3. GC and GC/MS analyzes

Chemical composition of the essential oil of dried leaves of L. camara was determined by gas chromatography (GC) and
gas chromatography coupled with mass spectrometry (GC/MS). Gas chromatography analysis was carried out using a
Hewlett-Packard 6890 type apparatus equipped with a split/splitless injector (280 °C), a 1:10 division ratio, using an
HP-5 capillary column (25 m x 0.25 mm, film thickness 0.25 µm). The oven temperature was programmed from 50 to
300 °C at a rate of 5 °C / min. Helium was used as carrier gas at a flow rate of 1.1 ml / min. The injected sample consisted
of 1.0 µl of essential oil diluted 10% (V/V) with acetone.

GC/MS analysis was performed on a Hewlett-Packard 5973/6890 system operating in EI mode (70 eV) using two
different columns: a fused silica HP-5MS capillary column (25 m x 0.25 mm, film thickness 0.25 µm) and an HP-Innowax
capillary column (60 m x 0.25 mm, film thickness 0.25 µm). The temperature program for the HP-5MS column was 50
°C (5 min) rising to 300 °C at a rate of 5 °C / min and for the HP-Innowax column from 50-250 °C at a rate of 5 °C / min.
Helium was used as carrier gas at a flow rate of 1.1 ml / min.

Identification of the constituents of the essential oil of L. camara leaves was done by comparison of their mass spectra
and their retention indices with those of reference compounds and with literature data [9, 10].

2.4. Antioxidant activity

Antioxidant activity of the essential oil of L. camara leaves was evaluated using two methods: DPPH radical scavenging
assay and Ferric Reduction Antioxidant Power (FRAP) test.

2.4.1. DPPH radical scavenging assay

Radical scavenging power of the essential oil of L. camara leaves was determined by the DPPH radical scavenging assay.
This test was performed as described previously by Joshi et al. [11]. Different amounts of the essential oil of L. camara

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(5, 10, 15, 20 and 25 μl) were mixed with 5 ml of an ethanolic solution of DPPH (0.004%). This mixture was incubated
in the dark for 30 min and the absorbance read at 517 nm using a spectrophotometer (JASCO V-530 UV/VIS
Spectrophotometer). BHT (0.005 M), ascorbic acid (0.005 M) and quercetin (0.005 M) used as reference antioxidants
and a negative control were included in each test. Low absorbance indicates high inhibitory power. Inhibition
percentage of the DPPH radical is calculated according to the following equation:

𝐴𝑏𝑙𝑎𝑛𝑘 − 𝐴𝑠𝑎𝑚𝑝𝑙𝑒
% 𝐼𝑛ℎ𝑖𝑏𝑖𝑡𝑖𝑜𝑛 = × 100
𝐴𝑏𝑙𝑎𝑛𝑘

Where Ablank is the absorbance of the negative control and Asample the absorbance of the essential oil or reference
antioxidants.

Antioxidant activity of the essential oil of L. camara leaves were expressed as inhibitory concentration 50 (IC50) which
is defined as the amount of essential oil necessary to reduce by 50% the initial concentration of DPPH. The IC50 was
calculated graphically using a linear regression (% inhibition = f [essential oil concentration]). The assay was performed
in triplicate.

2.4.2. Ferric reduction antioxidant power (FRAP) test

Reducing power of essential oil of L. camara leaves was determined by FRAP test. The test was carried out as describe
by Singh et al. [12]. Different amounts of the essential oil (5, 10, 15, 20 and 25 μl) were mixed with 2.5 ml of phosphate
buffer (200 mM, pH 6.6) and 2.5 ml of potassium ferricyanide (1%). The mixture was then incubated at 50 °C for 30 min
and then 2.5 ml of trichloroacetic acid (10%) were added to the mixture followed by centrifugation at 600 G for 10 min.
The supernatant was collected (5 ml), mixed with 5 ml of distilled water and 1 ml of iron chloride (0.1% FeCl 3) was
added and the absorbance immediately measured at 700 nm with a spectrophotometer (JASCO V-530 UV/VIS
Spectrophotometer). Ascorbic acid (0.1 M) and quercetin (0.1 M) were used as positive control; a negative control was
included in each test. The higher the absorbance measured, the greater the reduction power.

2.5. Antimicrobial activity

Antimicrobial activity of essential oil of L. camara leaves was determined by agar disc diffusion method and broth
microdilution method.

2.5.1. Microbial strains

To determine antimicrobial activity of the essential oil, ten Gram-positive bacterial strains, ten Gram-negative bacterial
strains and four fungal strains were used (table 1).

2.5.2. Agar disc diffusion method

Antimicrobial activity of the essential oil of L. camara leaves was demonstrated by agar disc diffusion method. The tests
were carried out on Mueller Hinton Agar for bacterial strains and Sabouraud Agar for fungal strains [13].

Overnight broth cultures (18-24 h) of each strain were prepared in nutrient broth for the bacterial strains and in
Sabouraud broth for the fungal strains. The density of the inoculums was adjusted with sterile saline solution (0.9%
NaCl) to McFarland standard 0.5 corresponding to 108 CFU / ml. Petri dishes containing sterile Mueller Hinton Agar or
sterile Sabouraud Agar were inoculated with this microbial suspension. Sterile neutral discs (6 mm diameter) were
impregnated with essential oil of L. camara (15 μl per disc) and then placed on the surface of the previously inoculated
agar. The dishes were then aerobically incubated at 30 °C for the fungal strains and 37 °C for the bacterial strains for 24
h. The sensitivity of the microbial strains to the essential oil was determined by measuring the diameter of the inhibition
zone appearing around the disc. Criteria used by Carovic-Stanko et al. [14] were considered to evaluate the inhibition
diameters (ID) of the essential oil:

ID ˃ 15 mm: the essential oil had high inhibitory action

10 ≤ ID ≤ 15 mm: the essential oil had moderate inhibitory action

ID ˂ 10 mm: the essential oil had low inhibitory action

Tetracycline (30 μg), ciprofloxacin (5 μg) was used as a positive control for bacterial strains and nystatin (100 IU) for
fungal strains. The tests were carried out in duplicate.

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Table 1 List of microbial strains used for the study

Bacterial strains Gram’s Origin

nature
Bacillus cereus LMG13569 Positive Culture Collection of London Metropolitan University

Bacillus subtilis ssp subtilis ATCC6051 Positive American Type Culture Collection

Clostridium perfringens Positive CRSBAN

Enterococcus faecalis ATCC19433 Positive American Type Culture Collection

Escherichia coli 81 nr.149 SKN 541 Negative Culture Collection of Copenhagen University

Escherichia coli ATCC25922 Negative American Type Culture Collection

Listeria monocytogenes NCTC9863 Positive Culture Collection of London Metropolitan University

Micrococcus luteus SKN 624 Positive Culture Collection of Copenhagen University

Pseudomonas aeruginosa ATCC9027 Negative American Type Culture Collection

Salmonella enteridis P167807 Negative Culture Collection of London Metropolitan University

Salmonella infantis SKN 557 Negative Culture Collection of Copenhagen University

Salmonella typhimurium SKN 1152 Negative Culture Collection of Copenhagen University

Salmonella nigeria SKN 1160 Negative Cocoa beans

Shigella dysenteria 370 Negative Culture Collection of London Metropolitan University

Shigella flexneri USCC2007 Negative Culture Collection of London Metropolitan University

Staphylococcus aureus ATCC2523 Positive American Type Culture Collection

Staphylococcus aureus ATCC25923 Positive American Type Culture Collection

Staphylococcus aureus toxine A+B Positive Culture Collection of Copenhagen University

Staphylococcus hominis B246 Positive Maari (fermented baobab seeds)

Yersinia enterocolitica 8A30 SKN 601 Negative Culture Collection of Copenhagen University

Fungal strains Origin

Candida albicans Blood sample

Candida kefir Fura (fermented millet food)

Candida tropicalis Fura (fermented millet food)

Saccharomyces cerevisiae KVL 013 Culture Collection of Copenhagen University

2.5.3. Minimum inhibitory concentration (MIC), minimum bactericidal concentration (MBC) and minimum fungicidal
concentration (MFC)
Broth microdilution method [15] was used to determine the MIC, the MBC and the MFC of essential oil of L. camara
leaves. The tests were carried out in Mueller Hinton broth for bacterial strains and in Sabouraud broth for fungal strains.
A double serial dilution of essential oil of L. camara was carried out in 96-well microplate to obtain concentrations of

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0.03% to 8% (V/V). The broth was supplemented with Tween 80 at a concentration of 0.5% (V/V) in order to improve
the solubility of the essential oil.

Overnight broth cultures (18-24 h) of each strain were prepared in nutrient broth for bacterial strains and in Sabouraud
broth for fungal strains. The density of inoculums was adjusted with sterile saline solution (0.9% NaCl) to McFarland
standard 0.5 corresponding to 108 CFU / ml. Then 10 μl of these diluted inoculums were added in the well. For each
microbial strain a positive growth control (no essential oil added in the well) and a negative growth control (no
inoculum, no essential oil added in the well) were included in the test. The microplate thus seeded was incubated
aerobically at 30 °C for fungal strains and 37 °C for bacterial strains and the MICs determined after 24 h of incubation.
The lowest concentration of the essential oil showing no visible growth in the broth after 24 h of incubation is
considered to be the MIC.

For determination of MBC or MFC, 10 μl of microbial suspension was collected from wells with no visible growth and
seeded on Mueller Hinton Agar for bacterial strains and on Sabouraud Agar for fungal strains and then incubated for 24
h at 30 °C or 37 °C. The lowest concentration of the essential oil at which no growth is observed on the agar after 24 h
of incubation is considered to be MBC or MFC.

Antimicrobial activity of the essential oil of L. camara was evaluated, considering that:

 MBC / MIC = 1: the essential oil had absolute bactericidal activity,

 1 < MBC / MIC ≤ 4: the essential oil had bactericidal activity,
 8 ˂ MBC / MIC ˂ 16: the essential oil had bacteriostatic activity.

3. Results and discussion

3.1. Chemical analysis

Extraction of the essential oil from dried leaves of L. camara by hydrodistillation gave a pale yellow essential oil with a
yield of 0.22 ± 0.04%. This extraction yield is higher than the yield of 0.19% obtained by Jawonisi and Adoga [6] in
Nigeria, 0.125% by Elansary et al. [8] in Egypt and 0.13% by Rabindra and Balendra [16] in India. This yield is less than
that of 0.5% obtained by Adjou et al. [7] in Benin.

Chemical analysis of the essential oil of L. camara allowed the identification of forty-two (42) compounds (table 2),
representing 81.519% of the essential oil. The relative abundance of the different compounds is shown in figure 1. Major
compounds of essential oil of L. camara dried leaves 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%). This
chemical composition differs from that reported by other studies. Jawonisi and Adoga [6] found caryophyllene oxide
(21.75%), spathulenol (14.95%), D-nerolidol (10.39%), β-caryophyllene (9.90%), α-pinene epoxide (9.07%), davana
ether (8.92%), 1-naphthalenol (6.94%), α-caryophyllene (5.89%) and copaene (3.87%) as major components of the
essential oil of dried leaves of L. camara from Nigeria. Adjou and al. [7] identified β-caryophyllene (18.5%), sabinene
(13.1%), α-humulene (10%), 1.8-cineol (9%), δ-guaiene (5%), trans-nerolidol (4%), humulene oxide (2.3%) and
germacrene D (2%) as main constituents of the essential oil of L. camara fresh leaves from Benin. Davanone (23.37%),
E-caryophyllene (22.96%), humulene (14.32%), Z-caryophyllene (8.18%), α-curcumene (6.33%) and copaene (4.43%)
were the main constituents of the essential oil of L. camara leaves from Egypt [4].

These differences in yield and chemical composition of the essential oil could be attributed to the geographical location
and condition of the leaves (fresh or dry) of Lantana camara. Indeed, Mirhosseini et al. [17] reported that drying
treatments had effect on color, yield and chemical composition characteristics of an essential oil. In addition, Sousa et
al. [18] found that collection time of the plant sample had a significant effect on the yield and chemical profile of the
essential oil extracted.

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Table 2 Chemical composition of the essential oil of Lantana camara dried leaves

Number Retention time (min) Components Proportion (%)

1 5.21 α-Pinene 0.083
2 5.57 Camphene 0.789
3 6.01 Sabinene 0.264
4 6.1 β-Pinene 0.054
5 6.2 1-Octene-3-ol 0.587
6 7.01 Para-Cymene 0.063
7 7.09 Limonene 0.078
8 7.15 Eucalyptol 0.969
9 7.25 (Z)-β-Ocimene 0.317
10 7.49 Abusculone-Cis 0.524
11 7.84 Sabinene Cis-Hydrate 0.679
12 8.37 Linalol 0.359
13 9.13 Camphre 0.705
14 9.5 δ-Terpineol 0.246
15 9.53 Borneol 0.946
16 9.65 Terpinene-4-ol 0.574
17 9.88 α-Terpineol 1.114
18 12.02 α-Cubebene 0.078
19 12.41 α-Copaene 0.329
20 12.5 β-Bourbonene 0.063
21 12.59 β-Elemene 0.864
22 13 β-Caryophyllene 7.93
23 13.12 β-Copaene 0.63
24 13.23 γ-Elemene 0.049
25 13.31 (Z)-β-farnesene 0.085
26 13.46 α-Humulene 4.925
27 13.5 Allo-Aromadendrene 0.243
28 13.68 γ-Muurolene 0.501
29 13.76 Germacrene-D 0.159
30 13.87 β-Selinene 0.094
31 13.94 Bicyclogermacrene 0.816
32 13.96 α-Muurolene 0.662
33 14 Davana-ether 0.142
34 14.19 δ-Cadinene 1.485
35 14.25 Davana-ether Isomer 0.192
36 14.62 Germacrene-B 1.034
37 14.72 (E)-Nerolidol 6.933
38 14.96 Spathulenol 13.421
39 15.02 Caryophyllene oxide 23.015
40 15.33 Humulene-1,2-epoxide 8.046
41 15.66 Isopathulenol 1.036
42 15.73 Epi-α-Cadinol 0.436
Total 81.519

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Figure 1 chromatogram of the essential oil of Lantana camara dried leaves

3.2. Antioxidant activity

Antioxidant activity of essential oil of Lantana camara was assessed by DPPH radical scavenging assay and FRAP test.
Quercetin, ascorbic acid and BHT were used for comparison.

3.2.1. DPPH radical scavenging power

DPPH is a stable free radical and accepts an electron or hydrogen radical to become a stable diamagnetic molecule.
DPPH radical scavenging assay was used to evaluate free radical scavenging power of the investigated essential oil.

DPPH radical scavenging power of essential oil of L. camara and reference antioxidants is shown in figure 2. Figure2
shows that when the concentration of essential oil increases, the DPPH radical scavenging power also increases. DPPH
radical scavenging power of essential oil of L. camara therefore depends on the concentration.

Inhibitory concentrations (IC50) of the essential oil and standards are shown in table 3. The lowest IC50 (11.25 µl) was
obtained with essential oil of L. camara and the highest one (26.93 μl) with BHT. The essential oil of L. camara had a
better radical scavenging power than BHT (0.005 M), ascorbic acid (0.005 M) and quercetin (0.005 M).

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Figure 2 Radical scavenging power of essential oil of Lantana camara and standards

Table 3 Inhibitory concentration 50 (IC50) of L. camara essential oil and standards

Essential oil / Standards Regression equation R2 IC50 (µl)

Lantana camara y= 2.6484x + 20.216 0.99 11.25 ± 0.17
BHT (0.005 M) y= 1.8255x + 0.8298 0.99 26.93 ± 0.32
Ascorbic acid (0.005 M) y= 2.3558x + 6.8831 0.99 18.33 ± 0.65
Quercetin (0.005 M) y= 2.7794x + 15.387 0.99 12.19 ± 0.41

3.2.2. FRAP test

The results of FRAP test are shown in figure 3. These results indicate that reducing power of essential oil of L. camara
and standards increases as concentration increases. Thus the reducing power of essential oil of L. camara is
concentration dependent. Contrary to the results of DPPH radical scavenging assay, in this test the essential oil had a
low reducing power compared to ascorbic acid (0.1 M) and quercetin (0.1 M). This difference is due to the concentration
of standards which is higher.

Figure 3 Ferric reducing antioxidant power of essential oil of Lantana camara and standards

Previous studies have shown that the essential oil of L. camara leaves possesses antioxidant activity when using DPPH
or ABTS radical scavenging assay [4, 8, 19]. Antioxidant activity of the essential oil of L. camara dried leaves could be
attributed to its main compounds which are 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%). Indeed, β-caryophyllene,

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spathulenol and caryophyllene oxide were among the most powerful scavenging compounds of the essential oil of
Marrubium peregrinum [20].

3.3. Antimicrobial activity

Antimicrobial activity of the essential oil of L. camara was demonstrated by agar disc diffusion method. The results are
presented in table 4. With exception of Pseudomonas aeruginosa, Salmonella enteridis and Salmonella typhimurium, all
bacterial strains were susceptible to essential oil of L. camara. The inhibition diameters ranged from 08±00 mm
(Salmonella nigeria) to 23.5±2.12 mm (Listeria monocytogenes). Essential oil of L. camara was active on all fungal strains
with inhibition diameters between 09.5±0.71 mm (Candida kefir) and 12.1±1.41 mm (Saccharomyces cerevisiae).
Essential oil of L. camara had, according to the criteria of Carovic-Stanko et al. [14]:

 Strong inhibitory action (ID ˃ 15 mm) on Bacillus subtilis, Escherichia coli strains, Listeria monocytogenes,
Shigella flexneri and Staphylococcus hominis;
 Moderate inhibitory action (10 ≤ ID ≤ 15 mm) on Bacillus cereus, Clostridium perfringens, Enterococcus
faecalis, Micrococcus luteus, Staphylococcus aureus strains, Yersinia enterocolitica, Candida albicans, Candida
tropicalis and Saccharomyces cerevisiae;
 and weak inhibitory action (ID < 10 mm) on Salmonella infantis, salmonella nigeria, Shigella dysenteria and
Candida kefir.

Table 4 Inhibition zone diameters (mm) of the essential oil of Lantana camara dried leaves (15 µl)

Microbial strains Inhibition zone diameters (mm) including the disc diameter (6 mm)
Bacterial strains L. camara Tetracycline Ciprofloxacin Nystatin (100 IU)
(30 µg) (5 µg)
Bacillus cereus LMG 13569 15±1.41 19±1.41 26.5±2.12 -
Bacillus subtilis ssp subtilis ATCC 6051 23±1.41 30±00 34±1.41 -
Clostridium perfringens 13.5±2.12 26.5±2.12 16±1.41 -
Enterococcus faecalis ATCC 19433 13±00 24.5±0.71 24.5±2.12 -
Escherichia coli 81 nr.149 SKN 541 19±1.41 15.5±2.12 32.5±2.12 -
Escherichia coli ATCC 25922 22±1.41 32.5±3.54 22.5±0.71 -
Listeria monocytogenes NCTC 9863 23.5±2.12 21.5±2.12 31±1.41 -
Micrococcus luteus SKN 624 13.5±2.12 16.5±2.12 31.5±2.12 -
Pseudomonas aeruginosa ATCC 9027 6±00 12±1.41 32.5±0.71 -
Salmonella enteridis P167807 6±00 22.5±2.12 30.5±2.12 -
Salmonella infantis SKN 557 8.5±0.71 20.5±2.12 27.5±2.12 -
Salmonella typhimurium SKN 1152 6±00 19.5±2.12 26±1.41 -
Salmonella nigeria SKN 1160 8±00 17±1.41 30±00 -
Shigella dysenteria 370 8.5±0.71 22±2.83 36±1.41 -
Shigella flexneri USCC 2007 16±00 22.5±0.71 31±1.41 -
Staphylococcus aureus ATCC 2523 14.5±0.71 20±1.41 24±1.41 -
Staphylococcus aureus ATCC 25923 13.5±0.71 23.5±0.71 26.5±2.12 -
Staphylococcus aureus toxine A+B 13±00 10.5±0.71 6±00 -
Staphylococcus hominis B246 18±2.83 29±1.41 33±1.41 -
Yersinia enterocolitica 8A30 SKN 601 10±00 15.5±0.71 37±1.41 -
Fungal strains L. camara - - Nystatin (100 IU)
Candida albicans 10±2.83 - - 22±00
Candida kefir 9.5±0.71 - - 24±00
Candida tropicalis 11.5±0.71 - - 20.5±0.71
Saccharomyces cerevisiae KVL 013 12±1.41 - - 27.5±0.71
ND: Not determined

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3.4. MIC, MBC and MFC

MICs, MBCs and MFCs of essential oil of L. camara were determined for the sensitive microbial strains by the broth
microdilution method. The results are shown in Table 5.

The MICs of the essential oil of L. camara were 4% (V/V) for four bacterial strains, 8% for eight bacterial strains and
greater than 8% (the highest concentration tested) for the other strains. The MBC was 8% for the two strains of
Escherichia coli and greater than 8% for the other tested bacterial strains. The essential oil had a bactericidal action on
the two Escherichia coli strains (MBC / MIC = 2).

L. camara essential oil inhibited all fungal strains with MICs value of 2% for Saccharomyces cerevisiae and 4% for the
three strains of Candida. The MFC was 4% for Saccharomyces cerevisiae and greater than 8% for the Candida strains.
The essential oil had a fungicidal action on Saccharomyces cerevisiae (MFC / MIC = 2).

Table 5 MIC, MBC and MFC of Lantana camara essential oil

Microbial strains Lantana camara

Bacterial strains MIC MBC MBC/MIC
Bacillus cereus LMG 13569 8% ˃8% ˃1
Bacillus subtilis ssp subtilis ATCC 6051 4% ˃8% ˃2
Clostridium perfringens 8% ˃8% ˃1
Enterococcus faecalis ATCC 19433 8% ˃8% ˃1
Escherichia coli 81 nr.149 SKN 541 4% 8% 2
Escherichia coli ATCC 25922 4% 8% 2
Listeria monocytogenes NCTC 9863 4% ˃8% ˃2
Micrococcus luteus SKN 624 8% ˃8% ˃1
Pseudomonas aeruginosa ATCC 9027 NT NT NT
Salmonella enteridis P167807 NT NT NT
Salmonella infantis SKN 557 ˃8% ˃8% ˃1
Salmonella typhimurium SKN 1152 NT NT NT
Salmonella nigeria SKN 1160 ˃8% ˃8% ˃1
Shigella dysenteria 370 ˃8% ˃8% ˃1
Shigella flexneri USCC 2007 ˃8% ˃8% ˃1
Staphylococcus aureus ATCC 2523 8% ˃8% ˃1
Staphylococcus aureus ATCC 25923 8% ˃8% ˃1
Staphylococcus aureus toxine A+B 8% ˃8% ˃1
Staphylococcus hominis B246 8% ˃8% ˃1
Yersinia enterocolitica 8A30 SKN 601 ˃8% ˃8% ˃1
Fungal strains MIC MFC MFC/MIC
Candida albicans 4% ˃8% ˃2
Candida kefir 4% ˃8% ˃2
Candida tropicalis 4% ˃8% ˃2
Saccharomyces cerevisiae KVL 013 2% 4% 2
NT: Not Tested

Antimicrobial activity of L. camara essential oils has been reported by other authors. El Baroty et al. [4] found that the
essential oil of L. camara fresh leaves was active on Bacillus subtilis and Bacillus cereus and not active on Staphylococcus
aureus ATCC 25923, Escherichia coli, Salmonella typhimurium, Pseudomonas aeruginosa ATCC 9027 and Candida
albicans. Sonibare and Effiong [21] reported that the essential oil of L. camara dried leaves has an inhibitory action on
Pseudomonas aeruginosa, Proteus mirabilis, Bacillus subtilis, Bacillus cereus, Salmonella typhimurium and Candida
albicans with inhibition diameters of 10 to 14 mm and MICs value of 1000 to 10000 ppm. The essential oil of L. camara

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exhibited antifungal activity against Aspergillus flavus and Aspergillus parasiticus with MIC value of 2.5 µl / ml and 3.0
µl / ml respectively [7].

Antimicrobial activity of essential oil of L. camara leaves could be attributed to its major components. Caryophyllene
oxide and spathulenol have been reported to exhibit moderate to strong activities against a wide range of bacteria [22
- 24]. Furthermore, Schmidt et al. [25] reported that β-caryophyllene and caryophyllene oxide possessed antibacterial
activity and caryophyllene oxide had a high activity against Candida albicans. Essential oil of dried leaves of L. camara
was more active on gram-positive bacteria than gram-negative bacteria.

4. Conclusion
This study is a contribution to the study of chemical composition and biological activities of essential oils of L. camara.
The essential oil showed good antioxidant activity and good antimicrobial activity against a variety of microorganisms.
These results support some traditional uses of the plant. The essential oil of L. camara could be used as antifungal agent,
as antioxidant and could be a potential antibacterial agent especially against Escherichia coli.

Compliance with ethical standards

Acknowledgments

The authors would like to thank MIHIN Henriette Bougnitébiéhin, a PhD student at CRSBAN for her technical support
in data collection.

Disclosure of conflict of interest

The authors declare no conflicts of interest regarding publishing this research.

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How to cite this article

Semdé Z, Koudou J, Figueredo G, Zongo C, Somda KM, Sawadogo/Lingani H and Traoré SA. (2018). Chemical
composition, antioxidant and antimicrobial activities of Lantana camara Linn leaves essential oil from Burkina Faso.
GSC Biological and Pharmaceutical Sciences, 5(3), 124-135.

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