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.