Biological Activities of Extracts of Different Spices and Plants

Aqueous, alcoholic and hexanic extracts of different spices and plants materials were investigated for their antioxidant and antibacterial activities. The total flavonoid contents of extracts varied from 1.65 µg quercetin equivalent/mg (water extract of red pepper) to 340.13 µg quercetin equivalent/mg (alcoholic extract of miswak). The aqueous extract of black tea and the ethanolic extracts of both cinnamon and clove displayed the highest total...