2.2. Extraction and preparation of plant extracts

Different parts of J. curcas extracts were prepared in solvents and water and left to soak at room temperature (21–22 °C) for 24 h. The extracts were strained through muslin or cheese cloth, centrifuges and store at 4 °C for further experiment. Various biochemical tests like total sugar, reducing sugar, and protein were investigated from prepared extracts along with phytochemical tests such as phenolic compounds, flavonoids, antioxidant and antimicrobial activity.