• CREPIN I. Dibala Laboratory of Food Biochemistry, Enzymology, Biotechnology and Bioinformatic, University of Ouagadougou, 03 P.O.Box: 848 Ouagadougou 03, Burkina Faso
  • KIESSOUN KONATE Unit of Formation in Sciences Applied and Technological (UFR/SAT) and Institute of Sciences of the Environment and the Rural Development (ISEDR),Polytechnic University of Dedougou, Burkina Faso
  • Mamounata Diao Laboratory of Food Biochemistry, Enzymology, Biotechnology and Bioinformatic, University of Ouagadougou, 03 P.O.Box: 848 Ouagadougou 03, Burkina Faso
  • MAURICE OUEDRAOGO Laboratory of Animal Physiology, University of Ouagadougou, 09 PO Box: 848 Ouagadougou 09, Burkina Faso.
  • Mamoudou H. Dicko Laboratory of Food Biochemistry, Enzymology, Biotechnology and Bioinformatic, University of Ouagadougou, 03 P.O.Box: 848 Ouagadougou 03, Burkina Faso


Laggera auritaL, Bioactive fractions, Polyphenol compounds, Antioxidant and Antimicrobial propertries


Objective: This research was designed to evaluate the polyphenolic content, antibacterial potency and antioxidant activity of extract and fractions from Laggera aurita L. (Asteraceae), a medicinal herbaceous from Burkina Faso.

Methods: Folin ciocalteu and AlCl3 methods respectively were used for polyphenol contents. The antioxidant activities of the samples were evaluated by various in vitro assays like ferrous reducing antioxidant assay (FRAP), Total reducing power, 2, 2'-diphenyl-1-picrylhydrazyl (DPPH) scavenging and ABTS radical cation decolorization assays. In vitro antibacterial capacity of bioactive fractions were investigated by agar disc diffusion, micro-well dilution (MIC), Minimum Bactericidal Concentration (MBC) assay and at least the effect of the best bioactive fraction (EAF) from Laggera aurita L. (Asteraceae) and in combination with gentamycin against food bacterial strains multi-resistants was evaluated.

Results: Estimation of Total phenolic and flavonoids contents revealed that EAF and DCMF have the highest phenolic and flavonoid contents 62.12±0.68mgGAE and 10.56±0.29mgQE respectively. These results indicated that most of the bioactive fractions from Laggera aurita L. were able to inhibit Gram-positive bacteria as compared to Gram-negative bacteria. Among the samples tested for antioxidant activities, EAE and DCMF have the highest activities compared to other fractions.

Conclusion: These findings suggested that Laggera aurita L. is not only an important source for antibacterial component, but also a potential source of antioxidants. So, these results may be useful in explaining the medicinal applications of Laggera aurita L.


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How to Cite

Dibala, C. I., K. KONATE, M. Diao, M. OUEDRAOGO, and M. H. Dicko. “PHYTOCONSTITUENTS ANALYSIS, ANTIOXIDANT CAPACITY AND ANTIMICROBIAL PROPERTIES OF EXTRACTS FROM LAGGERA AURITA L. (ASTERACEAE)”. International Journal of Pharmacy and Pharmaceutical Sciences, vol. 6, no. 7, July 2014, pp. 172-8,



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