Detection of flavonoids.
Flavonoids were detected according to the method described (Banu &
Cathrine, 2015) the Shinoda test. A bout 2 mg of methanolic extract was
dissolved in 5ml of ethanol in a test tube and to the mixture of 10
drops of dilute hydrochloric acid was added followed by a small piece of
magnesium. The formation of pink, reddish or brown colour indicated
presence of flavonoids.