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>Representative HPLC chromatogram of phenolic compound analysis. 1 = tannic acid, 2 = resorcinol, 3 = 1,2-DHB, 4 = chlorogenic acid, 5 = caffeic acid, 6 = vanillin, 7 = acetyl salicylic acid, 8 = 3,5-DNSA, 9 = salicylic acid, 10 = quercetin. A = phenolic compound standards (50 <i>μ</i>g/ml), B = green pepper ethanol extraction, and C = green pepper methanol extraction.</div>

Evidence-Based Complementary and Alternative Medicine

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Figure 6

Figure 6: 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 6 | 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.)) 