EVALUATION OF PHYTOCONSTITUENTS, FT-IR ANALYSIS, TOTAL PHENOLIC, FLAVONOID CONTENTS, IN-VITRO ANTIBACTERIAL AND ANTIOXIDANT STUDIES OF ETHANOLIC ROOT EXTRACT OF MILLETTIA PINNATA

This research work presents the phytochemical and FTIR analysis, total phenolic, and flavonoid quantification, and evaluation of in-vitro antibacterial and antioxidant activity of ethanolic root extract of Millettia pinnata. Ethanolic root extract was subjected to the phytochemical and FTIR spectrum analysis. Total phenolic and flavonoid contents were quantitatively determined by Colorimeter. The antibacterial activity against Gram-positive, Gram-negative, and in-vitro antioxidant activity of ethanolic root extract of Millettia pinnata was determined by using agar well diffusion method and DPPH radical scavenging method. Phytochemical screening revealed carbohydrates, glycosides, alkaloids, steroid and triterpenoids, tannins, polyphenols, and phenolic compounds. FTIR spectrum of ethanolic root extract was obtained and confirmed the presence of functional groups. The intense bands indicate the presence of N-H₂, O-H stretch, C-H stretch, C=O, C=C, C-H Benzene, C-O stretch, and C-Cl. The total phenolic and flavonoid contents of the ethanolic root extract were found to be 8.976 ± 0.0833 GAE mg/g and 4.9 ± 0.2516 RUE mg/g of dry extract. The extract showed bactericidal activity, zone of inhibition was determined against Escherichia coli and Pseudomonas aeruginosa found as 17.3 and 18.3mm and antioxidant activity was expressed in IC₅₀ value and it was found to be 26 μg/mL for ascorbic acid and 40 μg/mL for ethanolic root extract of Millettia pinnata.