Ultrasound-Assisted and Microwave-Assisted Extraction, GC-MS Characterization and Antimicrobial Potential of Freeze-dried L. camara Flower

Lantana camara is known to have anti-bacterial properties which can be exploited develop a natural food preservative. There huge demand for preservatives in industry due the increased health risks associated with synthetic preservatives, development of effecient extraction methods are essential retain heat sensitive bioactive compounds. This aim this study was compare performance microwave-assisted (MAE), ultrasound-assisted (UAE), and conventional solvent (CSE) freeze-dried lantana flower. The phytochemicals flowers were characterized by GC-MS analysis antibacterial tested at different concentrations (50, 100, 150 µl) against E.coli, Salmonella, S. aureus. It evident that UAE offered highest yield (64%), followed MAE (53%) CSE (49%) distilled water as solvent. extract possessed high amount tannins (417 µg/g), flavonoids such catechol (88 µg/g) quercetin (9.2 µg/g). potential results revealed only water-based techniques positive inhibition zones 2.0-2.67 mm 1.67-2.67 1.67-2.17 all three organisms, while chloroform based extracts had no effect. µl concentration significant inhibitory effect pathogens. profiling compounds flower presence hexadecanoic acid major phytochemical compound techniques. failed exhibit an absence alkaloids, saponins, anthraquinones result its neutralizing