Plant secondary metabolites like phenols and flavonoids neutralize free radicals and are linked to antioxidant and cytotoxic activities. Due to rising drug resistance in pathogens such as Salmonella paratyphi, Bacillus cereus, Escherichia coli, and Staphylococcus aureus, medicinal herbs are increasingly explored for antimicrobial properties. This study evaluated the total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity, and antibacterial effects of Arctium lappa. TPC, TFC, and antioxidant levels were measured using Folin-Ciocalteu, Aluminum chloride, FRAP, and DPPH assays, respectively. Antibacterial activities were assessed by microdilution broth and disc diffusion methods to determine MIC50 and MBC values. Results showed that A. lappa ethanolic extract, prepared with diluted water and the boiling method, had the highest flavonoid content (7.9 ± 0.40 mg/g DW). The leaves and flowers extract, using methanol and the boiling method, had the highest phenolic content (62.13 ± 0.73 mg/g DW) and antioxidant capacity. The ethanolic extract of A. lappa leaves also demonstrated the strongest antibacterial activity, with an MBC of 0.140 mg/mL and an 8 ± 0.4 mm inhibition zone against all tested bacteria. These findings suggest A. lappa bioactive compounds, particularly phenolics and flavonoids, offer promising potential for treating bacterial infections in pharmacognostic applications.
