Determination of total flavonoids c

Determination of total flavonoids content
Each sample of the leaves crude extract (4 mg) was suspended
in methanol (4 ml). 0.25 ml of each suspension was transferred
to a tube followed by addition of 1.25 ml distilled water and 5%
NaNO3. After 6min, 150 ml 10% aluminumchloride were added
and the mixture left for 5 min in the dark. This was followed
by adding 0.5 ml 5% sodium hydroxide and 0.275 ml water and
measurement of absorbance by UVevisible spectroscopy at
450 nm wavelength (Hossain et al., 2013).
2.8. Antimicrobial activity
For testing antimicrobial activity, each crude extract (10 mg)
was mixed with 5 ml DMSO (Hossain et al., 2014a,b) and serially decreasing concentrations were made (2 mg/ml, 1mg/
ml, 0.5 mg/ml and 0.25 mg/ml). Amoxicillin (1mg/ml in DMSO)
was used as a standard control. Each concentrations was
tested by the agar diffusion method against 1 g (þ) bacteria S.
aureus and 3 g () bacteria E. coli and P. aeruginosa and P. vulgaris.
Filter paper discs (Whatman No. 41, 6 mm diameter)
were impregnated with each crude extract and place on the
inoculated agar. All the plates were incubated at 37
C for 24 h.
The evaluation for antibacterial activity was measured the
diameter of zones of inhibition against the tested food borne
pathogenic bacteria strains. Each method in this experiment
was replicated three times.

ผลลัพธ์ (อังกฤษ) 2:

Determination of total flavonoids content
Each sample of the leaves Crude Extract (4 mg) was suspended
in methanol (4 ml). 0.25 ml of each suspension was transferred
to a tube followed by addition of 1/25 ml distilled Water and 5%
NaNO3. After 6min, 150 ml 10% Aluminumchloride were added
and the mixture left for 5 min in the Dark. This was followed
by adding 0.5 ml 5% Sodium hydroxide and 0.275 ml Water and
measurement of absorbance by UVevisible spectroscopy at
wavelength 450 NM (Hossain et al., The 2013th).
2.8. Antimicrobial Activity
For testing antimicrobial Activity, each Crude Extract (10 mg)
was mixed with 5 ml DMSO (Hossain et al., 2014a, B) and Serially decreasing concentrations were Made (2 mg / ml, 1mg /
ml, 0.5 mg / ml. and 0.25 mg / ml). Amoxicillin (1mg / ml in DMSO)
was used as a standard Control. Each concentrations was
tested by the agar Diffusion method against 1 G (Þ) bacteria S.
aureus and 3 G (?) Bacteria E. coli and P. aeruginosa and P. vulgaris.
Filter Paper discs (Whatman No. 41, 6 mm Diameter. )
were impregnated with each Crude Extract and Place on the
inoculated agar. All the plates were incubated at 37? C for 24 H.
The evaluation Antibacterial Activity was measured for the
Diameter of Zones of inhibition against the tested Food borne
pathogenic bacteria strains. Each method in this experiment
was Replicated Three times.