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.))

Table 1

MIC and MBC values of different pepper extracts against test pathogens.

Sample	Pathogens
	S. aureus		L. monocytogenes		E. coli		P. aeruginosa		C. albicans
	MIC	MBC	MIC	MBC	MIC	MBC	MIC	MBC	MIC	MBC
RE	4	8	4	8	1	2	2	4	8	16
RM	4	8	4	8	1	2	2	4	8	16
RW	2	8	2	4	1	2	1	2	2	4
GE	2	4	2	4	1	2	2	4	4	8
GM	2	4	2	4	1	2	2	4	4	4
GW	1	2	1	1	0.5	1	0.5	1	2	2
YE	8	16	8	16	4	8	4	4	8	16
YM	8	8	8	16	4	8	4	4	8	16
YW	4	8	4	8	2	4	2	4	4	8

MIC and MBC values are given in mg/ml.