The present study was aimed to determine the physical and chemical properties, total phenol content, tannin content, phytochemical screening, total antioxidant activity and in vitro antibacterial activity of Solanum anguivi L.(S), Emblica officinalis (E) extracts and its three combinations designed to control the enzymatic browning reaction in Solanum anguivi L extract. Solanum anguivi L. (S) and Emblica officinalis (E) were spherical in shape, acid in nature and revealed the presence of most beneficial bioactive compounds. The combined extract of Solanum anguivi L. and Emblica officinalis at the ratio of 1:3 had higher amount of total phenol and tannin which directly enhanced the total antioxidant activity and also showed the highest resistance against various pathogenic microorganisms such as E. coli, Pseudomonas aerouginosa, Staphylococcus aureus and Bacillus subtilis when compared with individual and other combinations. Thus the combination of Solanum anguivi L. and Emblica officinalis extracts possessed high amount of phytochemicals which could be used to develop antibacterial drugs.
