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 αhumulene (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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Essential oils are natural substances which can be used as natural conservators for foods. The present work aimed to evaluate biological properties of essential oil of Hyptis suaveolens and its effect on shelf-life of beef. The extraction was carried out by hydro-distillation. Antioxidant activity was determined by method of DPPH and FRAP. Antimicrobial activity was determined by the microdilution and agar diffusion methods. The sensitivity of eleven pathogen microbial strains was tested. The conservation test of ground meat using essential oil was carried out by monitoring the evolution of the microbial groups. Result showed that extraction yield of essential oil was 0.21% (m/v). The DPPH assay gave IC 50 of 16.367 ± 0.0739 µL and was confirmed by the FRAP assay. The essential oil from H. suaveolens showed inhibitory activity on microbial strains. Biopreservation assay revealed a significant decrease of microbial charge during conservation time. Thus essential oil was successful in vitro and its activity on prolonging shelf-life of beef was found to be 7 days. The results of the present study demonstrated the possibility of essential oil from H. suaveolens to be used as natural conservator for food industry.

The main objective of this study was to determine the chemical composition, antioxidant and antimicrobial properties of the essential oil of Vetiveria nigritana (Benth.) Stapf roots growing in Burkina Faso. The composition of the essential oil was analyzed by GC and GC / MS. DPPH radical scavenging method and FRAP test were used to demonstrate the antioxidant activity of the essential oil. Antimicrobial activity of the essential oil was determined using disk diffusion method and broth microdilution method. The major components of the essential oil of V. nigritana were dehydronigritene, zizanoic acid, preziza-7-(15)-en-3-ol, khusian-2-ol, ziza-6(13)-en-3-beta-ol, prezizaan-15-al and khusimone. The essential oil demonstrated weak radical scavenging power with an IC50 of 28.35±0.58µl and a low reduction capacity. The essential oil showed a relative good inhibitory action against strains of Bacillus, Escherichia coli, Staphylococcus, Clostridium perfringens, Listeria monocytogenes, Micrococcus luteus, Enterococcus faecalis, Candida kefir and Saccharomyces cerevisiae with inhibition diameters ranging from 11.5±0.71 mm to 23.5±0.71 mm. Minimum inhibitory concentrations of the essential oil of V. nigritana ranged from 1% to 8%, minimum bactericidal concentrations from 2% to 4% with minimum fungicidal concentration of 4%. These results suggest that essential oil of V. nigritana roots could be subjected for pharmaceutical drug formulations.