The extract’s total flavonoid content was determined according to the aluminium chloride colorimetric method [27]. Briefly, 1 mg/mL of crude extract was mixed with 4 mL of distilled water and 0.5 mL of 5% NaNO2, then allowed to stand for 5 minutes. Later, 0.5 mL of 10% AlCl3 was added and allowed to stand for 6 minutes before adding 1 mL of 1 M NaOH and made the mixture 10 mL with distilled water. The mixture was allowed to stand for 15 minutes at room temperature, and absorbance was measured at 510 nm using a UV/VIS spectrophotometer (JENWAY, UK). The total flavonoid content was calculated as quercetin equivalent based on the standard calibration curve.

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