Assessment of Phytochemical Constituents and Antimicrobial Activity of Lantana Camara L.

摘要

In present study the phytochemical constituents such as total phenol, total flavonoid contents and antibacterial activity against four gram negative and two gram positive isolates Escherichia coli, Pseudomonas aeruginosa, Enterobacter aerogens, Proteus vulgaris, Lactobacillus, S. aureus, Bacillus subtilis and antifungal activity against four fungal strains Penicillium, Aspergillus niger, T. mentagrophytes, Microsporum fulvum of petroleum ether, diethyl ether, chloroform and acetone extract of leaves and flowers of Lantana camara L were evaluated. Maximum zone of inhibition was recorded in the presence of free flavanoid fraction of the plant extract against Trichophyton men tagophytes and Microsporum fulvum which was the most susceptible fungus for all the extracts tested. The extract also compared favourably with streptomycin which serves as a positive control. Minimum inhibitory concentration (MIC) was recorded for all bacteria and fungi in which highest MIC was of B. subtilis and M. fulvum. The UV-Vis and FTIR spectroscopic analysis also revealed the presence of different active groups and bonds. L. camara contains phytochemical compounds with antibacterial & antifungal activities. Moreover, the chloroform & acetone leaf & flower extracts of L. camara are active against pathogenic microorganisms.