Effects of Different Solvents Extractions on Total Polyphenol Content, HPLC Analysis, Antioxidant Capacity, and Antimicrobial Properties of Peppers (Red, Yellow, and Green (<i>Capsicum annum</i> L.))

<div>Effect of different solvent extractions on the DPPH scavenging activity of peppers. The treatment codes denoted by two letters represent the green (G), yellow (Y), and red pepper (R), extracted with ethanol (E), methanol (M), and water (W).</div>

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Figure 3

Figure 3: Effects of Different Solvents Extractions on Total Polyphenol Content, HPLC Analysis, Antioxidant Capacity, and Antimicrobial Properties of Peppers (Red, Yellow, and Green (<i>Capsicum annum</i> L.)) 

Figure 3 | Effects of Different Solvents Extractions on Total Polyphenol Content, HPLC Analysis, Antioxidant Capacity, and Antimicrobial Properties of Peppers (Red, Yellow, and Green (Capsicum annum L.)) 