This study investigates the effects of four extraction solvents (absolute ethanol, absolute methanol, aqueous ethanol (80:20 v/v), and aqueous methanol (80:20 v/v)) and two extraction techniques (shaking and reflux) on the antioxidant activity of extracts from various parts of medicinal plants, including barks of Azadirachta indica, Acacia nilotica, Eugenia jambolana, Terminalia arjuna, leaves and roots of Moringa oleifera, fruit of Ficus religiosa, and leaves of Aloe barbadensis. The plant materials were found to contain significant amounts of total phenolic content (0.31-16.5 g GAE/100 g DW), total flavonoids (2.63-8.66 g CE/100 g DW), reducing power (1.36-2.91), DPPH⁻ scavenging capacity (37.2-86.6%), and percent inhibition of linoleic acid (66.0-90.6%). Aqueous organic solvents generally yielded higher extract yields, phenolic contents, and antioxidant activity compared to absolute solvents. While refluxing extraction technique gave higher extract yields, shaking technique produced higher total phenolic contents and better antioxidant activity. The antioxidant activity of the extracts was also influenced by the extraction technique, with shaking showing better results than reflux. The study concludes that aqueous solvent extracts prepared by both shaking and reflux techniques exhibited better antioxidant activities and higher phenolic contents. The results suggest that the choice of solvent and extraction technique significantly affects the antioxidant properties of plant extracts, which can be used for nutraceutical and functional food applications.This study investigates the effects of four extraction solvents (absolute ethanol, absolute methanol, aqueous ethanol (80:20 v/v), and aqueous methanol (80:20 v/v)) and two extraction techniques (shaking and reflux) on the antioxidant activity of extracts from various parts of medicinal plants, including barks of Azadirachta indica, Acacia nilotica, Eugenia jambolana, Terminalia arjuna, leaves and roots of Moringa oleifera, fruit of Ficus religiosa, and leaves of Aloe barbadensis. The plant materials were found to contain significant amounts of total phenolic content (0.31-16.5 g GAE/100 g DW), total flavonoids (2.63-8.66 g CE/100 g DW), reducing power (1.36-2.91), DPPH⁻ scavenging capacity (37.2-86.6%), and percent inhibition of linoleic acid (66.0-90.6%). Aqueous organic solvents generally yielded higher extract yields, phenolic contents, and antioxidant activity compared to absolute solvents. While refluxing extraction technique gave higher extract yields, shaking technique produced higher total phenolic contents and better antioxidant activity. The antioxidant activity of the extracts was also influenced by the extraction technique, with shaking showing better results than reflux. The study concludes that aqueous solvent extracts prepared by both shaking and reflux techniques exhibited better antioxidant activities and higher phenolic contents. The results suggest that the choice of solvent and extraction technique significantly affects the antioxidant properties of plant extracts, which can be used for nutraceutical and functional food applications.