Students:
Ala Tammam
Doaa mostafa odeh
Omaima Hussein Shakarneh
Areej Rajabi
Supervisor :
Dr. Nidal Jaradat
Abstract :
In the present study evaluation of antioxidant activity, total phenolic, tannins and flavonoid content from the whole C. coum plant can be the potent source of natural antioxidants. The results of in-vitroantibacterialstudies suggest that methanolic extract of C. coum may be useful for treatingPseudomonas aeruginosainfections. In additionC. Coumis a good candidate for the manufacturing of new food preservatives and dietary supplements due to the presence of antibacterial and antioxidant compounds in the plant.
