Abstract:
The determination of the chemical profile of essential oil of the leaves of Lantana camara Linn. was undertaken in this study. Essential oil was extracted from the dried leaf sample using hydro distillation method. Gas Chromatograph coupled with Mass Spectrometer (GC-MS) was used for chemical analysis of the extracted essential oil. Eighteen constituents were identified, representing 100% composition of the oil. The constituents were mainly monoterpenes and sesquiterpenes. The major constituents were found to be caryophllene oxide (21.75%), (-) -spathulenol (14.95%), D-nerolidol (10.39%) and (-) -β-caryophyllene (9.90%). The yield of essential oil obtained was 0.19%. Some of the identified constituents of the essential oil have proven pharmacological activities, uses in
food, drink and cosmetic industries. The essential oil of L. camara leaves is worth exploiting for use by relevant industries
