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Antibacterial activity of isoflavone extracted from Curcuma longa linn. Zingeberaceae
The dried rhizome of Curcuma longa was used for isolation of Isoflavone by using the extraction process known as maceration in which the rhizomes were macerated in hydro-alcoholic solvent in proportion (1:1). The extraction was carried out for 15 days. The dark yellow colored extract obtained after extraction was sub fractioned by chloroform and the isoflavone was obtained which was confirmed by Shinoda test for flavonoids. The extract (isoflavone) was subjected to carry out the antibacterialfatcat:v4uhjqhcnnfungq6rxjiytpvza