Abstract:
Since ancient times, essential oils have been employed in cuisine as spices or herbs as
well as in fragrance, cosmetics, and medicine. Although their primary usage in the
nineteenth century was as additives for scent and flavor, their original application was
in medicine. In this study, essential oil was extracted from fresh leaves of Lantana
camara using hydro-distillation procedure. The yield of the oil obtained was 12.68g
which represented a 2.54% yield. Gas Chromatography -Mass Spectrometry Analysis
of the oil revealed that the essential oil from Lantana camara contains total of 76
compounds representing 99.40% of the oil with (E)- Caryophyllene as the
predominant compound in the oil extract constituting 20.60%. The total flavonoid
Content as well as the Total Antioxidant Capacity (TAC) of the essential oil extract
from Lantana camara was determined. The essential oil extract was also examined
using UV-Vis spectrophotometer according to the phosphomolybdenum assay. The
free radical scavenging activity of the essential oil extract was also determined using
the DPPH assay. A comparison of the total phenolic content (TPC) and the total
antioxidant capacity (TAC) of the oil extract indicated a slight difference in activity of
the TAC from the TPC, meaning there were more phenolic contents present in the oil
extract, with a lower antioxidant capacity. Its (Lantana camara) widespread usage as a
medicinal plant with the curative effect against a variety of diseases and conditions is
supported by the presence of antioxidants in the essential oil.
Description:
A thesis in the Department of Chemistry Education,
Faculty of Science Education, submitted to the
School of Graduate Studies in partial fulfillment
of the requirements for the award of the degree of
Master of Philosophy
(Chemistry Education)
in the University of Education, Winneba
