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.