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>Antimicrobial activity of pepper extracts. 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>

Evidence-Based Complementary and Alternative Medicine

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Figure 5

Figure 5: 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 5 | 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.)) 