The flavonoid apigenin was isolated from aerial part of P. oleracea L. The dried sample of plant was powdered and subjected to soxhlet extractor by adding 80？mL of ethanol？:？water (70？:？30). The extract was centrifuged at 11000？rpm for 30？min; supernatant was taken for further use. The fraction was concentrated and subjected to PTLC. The value of isolated apigenin was calculated (0.82). Purified material was also subjected to its IR spectra, LC-MS, NMR, and HPLC for structural elucidation. The apigenin so-obtained was subjected to antibacterial activity on five pathogenic bacterial strains like Pseudomonas aeruginosa, Salmonella typhimurium, Proteus mirabilis, Klebsiella pneumoniae and Enterobacter aerogenes; among all the bacterial strains, Salmonella typhimurium and Proteus mirabilis have shown maximum diameter of inhibition zone for flavonoid and remaining bacterial strains have shown moderate diameter of inhibition zone when compared with control values and , respectively. The minimum inhibitory concentration (MIC) of the flavonoid isolated from P. oleracea L. was tested at the concentration ranging from undiluted sample to 10？mg per mL of concentration. The minimum inhibition concentration (MIC) for the flavonoid for all tested bacterial strains was found to be >4？mg per mL. Hence, the apigenin has antibacterial property and can be used to develop antibacterial drugs. 1. Introduction Plants have potent biochemical components which are phytomedicine. Plant based natural constituents can be derived from any part of the plant like bark, leaves, flowers, roots, fruits, seeds, and so forth, and used as medicine by the man since the time immemorial [1]. The beneficial medicinal effects of plant materials are typically the result of combinations of secondary products present in the plant. The medicinal values of plants are unique to particular plant species or groups and are consistent with this concept as the combination of secondary products in a particular plant is taxonomically distinct [2]. Flavonoids are group of about 4000 naturally occurring polyphenol compounds, found universally in all the plants [3]. These are primarily recognized as the pigments responsible for the colors of leaves, especially in autumn. Flavonoids are widely distributed in fruits, vegetables, nuts, seeds, herbs, spices, stems, and flowers as well as tea and red wine. They are usually subdivided according to their substituents present in flavanols (kaempferol, quercetin), anthocyanins, flavones, flavonones, and chalcones. These flavonoids display a remarkable array of
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