In vitro evaluation of antioxidant, α-glucosidase inhibitor, and antibacterial activities of frangipani flower and the principal component analysis of its constituents
Anastasia Wheni Indrianingsih, Anjar Windarsih, Eka Noviana, Suratno Suratno, Salsa Meidika Asari, Suci Indah Pratiwi
Topics & Concepts
DPPHChemistryMaceration (sewage)Gallic acidEthyl acetateAntioxidantAntibacterial activityTraditional medicineFood scienceChromatographyBiochemistryBiologyBacteriaMedicineComposite materialMaterials scienceGeneticsPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityPhytochemistry and Biological Activities