Phytochemical investigation of the fruits of lantana camaraforantibacterial activity

Abstract

The aim of this research is to carry out phytochemical investigation and evaluation of antibacterial activity of the crude extract and isolated compounds from fruits of Lantana camara (Verbenaceae). In this regard, the dried and powdered fruits of Lantana camara were subjected to sequential solvent extraction using petroleum ether, chloroform, acetone and methanol by maceration. The extract in each case was filtered and concentrated on Rota evaporator under reduced pressure at 50°C. Antibacterial evaluation of the crude extracts were done using in vitro method against four bacterial strains: Staphylococcus aureus (Gram positive), Escherichia coli (Gram negative), Pseudomonas aeruginosa (Gram negative) and Bacillus cereus (Gram negative) with zone of inhibition ranging from 6-15mm. The petroleum ether extract was subjected to chromatographic separation and yielded of two compounds (37 and 40). Similar treatment of the acetone extract afforded one compound (41). The three isolated compounds were also tested for antibacterial activities against the above bacterial strains. Compound 41 showed good activity with zone of inhibition 15.75 mm which is more than half of that of the reference drug, gentamycin (20.5 mm).