Dataset of identification of secondary metabolites and Antibacterial Activity of Lantana camara L. leaf extract against Staphylococus aureus and Escherichia coli
The folder named 1-Database-Lantana camara leaf screening-2019 contains four files. The 1-Dataset-2019 file contains a table 1 which shows the class of alkaloids, tannins, saponins, phenolic compounds and quinone identified in the L. camara leaf extract according to the extract drying method. The 2-Dataset-2019 and the 3-Dataset-2019 files contain table 2 and table 3, which show the yield of dry extract which was dried in an oven and the yield of extract dried in a rotary evaporator, respectively. Besides, the 4-Dataset-2019 includes the concentration of extract of Lantana camara leaves and its diameter of inhibition halo against S. aureus and E.coli and its positive control. This plant belongs to the verbenaceae family and is used for several treatments in folk medicine.The plant extract was prepared using the maceration method, where 200 g of the powder of the leaves of L. camara was mixed with 2 L of ethanol at the concentration of 90%, in the proportion of 1g/10mL, and occasionally stirred for 7 days. The mixture was stored in a dry environment protected from direct light and the daily temperature was an average of 26ºC. After filtration, the yield of the dry extract was determined. And, one part of the liquid extract was dried in an oven at 80°C for 8 hours, and the other part was placed in a rotary evaporator at reduced pressure and at a temperature of 42 °C for 6 hours. After being dried, the extract was analyzed in search for bioactive metabolites. In addition, the evaluation of the antibacterial activity of the ethanolic extract from the leaves of L. camara was carried out using the Kirby-Bauer disk diffusion method. The E. coli strains were obtained from a stool sample cultured on TCBS agar (thiosulfate, citrate, bile and sucrose). While the S. aureus strains were obtained from a pus wound sample cultured on blood agar, they were used.
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The collection of plant matter was carried out in July 2019, in Nampula city-Mozambique, at coordinates (15 ° 07'09.5"S AND 39 ° 12'56.3"E). And preparation of plant extract was carried out at the Laboratory of Ethnobotany and Phytochemistry of the Faculty of Health Sciences at Lúrio University. Besides, the extract was used to identify the class of alkaloids, tannins, saponins, quinones and phenolic compounds. The species L. camara was identified by comparing its characteristics with other species in the literature and using the plantsnap application. Also, this species was confirmed by a specialist in Agricultural Sciences – Agroecology). Exsiccate was prepared and preserved in the herbarium of the Pharmacy Course at Lúrio University. Experimental design, materials and methods The yield of the dry extract was determined by dividing the mass of dry extract by the mass of liquid extract and multiplying it by 100%. The extract was used to identify secondary metabolites using general and specific chemical reagents, as for phenolic compounds, the extract was diluted 1:5 with water, then 5 ml of the diluted extract was placed in a test tube and a drop of 2% ferric chloride was added through the wall of the test tube. In this reaction, the presence of a colour that varies between green, yellow brown and violet, showed the presence of phenolic compounds. Then, a control test was performed with only the solvent. For tannins, 1ml of extract diluted with water to a proportion of 1:2 was added to a test tube, and then 2 drops of 10% lead acetate were added. In this reaction, the formation of a dense reddish brown precipitate indicates the presence of tannins. For alkaloids, the extract was dissolved in 6.25 ml of 5% HCl and heated for 10 minutes. After cooling, it was filtered through cotton. Then, 5 drops of Wagner's reagent (iodine/potassium iodide, [I 2 /KI]) were added. The presence of a slight turbidity or precipitate, respectively purple to orange, white to cream and brown, evidences the possible presence of the alkaloids. For quinones, 0.5g of the extract was weighed into a watch glass and 3 drops of 0.5% NaOH were added. The presence of a yellowish colour shows the presence of anthraquinones in the reduced form or a reddish colour that indicates the presence of anthraquinones in the oxidized form. And for saponins, 2 ml of ethanol extract was added to a test tube, then 5 ml of distilled water was added, shaken vigorously for 2 to 3 minutes and left to stand for 20 minutes. The existence of persistent and abundant foam suggests the presence of saponins. The evaluation of the antibacterial activity of the ethanolic extract from the leaves of L. camara was carried out using the Kirby-Bauer disk diffusion method. E. coli strains obtained from a stool sample cultured on TCBS agar (thiosulfate, citrate, bile and sucrose) and S. aureus strains obtained from a pus wound sample cultured on blood agar were used.