Determination of antioxidant and antibacterial properties of Ferulago angulata extract obtained by maceration method and ultrasound-assisted

Ferulago angulata is a plant known for its phenolic compounds with antioxidant activity. this study aimed to evaluate the flavonoid content antioxidant, and antibacterial properties of f. angulata extract obtained through maceration and ultrasound-assisted extraction methods. optimal extraction conditions for flavonoid content were determined. the maceration method yielded the highest flavonoid content (276.45 μg qe/ml) with 4 hours of extraction, 250 rpm stirring speed, and 100% ethanol solvent. the ultrasound-assisted method achieved maximum flavonoid content (375.12 μg qe/ml) with 15 minutes of extraction, 140 rpm stirring speed, and 100% ethanol solvent. the maceration extraction method showed the largest inhibition zone diameter, particularly against staphylococcus aureus, a gram-positive bacterium, indicating strong antibacterial activity. the smallest inhibition zone diameter was observed against escherichia coli, a gram-negative bacterium. the extraction method significantly influenced the antibacterial properties of the extracts. these findings contribute to understanding the potential applications of f. angulata as a natural source of antioxidants and antibacterial agents.