Antioxidant properties were assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis (3-ethylbenzothiazoline-
6-sulphonic acid) (ABTS) and ferric reducing antioxidant power (FRAP) assays followed by estimation of the
total phenolic and total flavonoid contents and gas chromatography–mass spectrometry (GC-MS) analysis