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 2
Phenolic compounds of pepper (green, yellow, and red) HPLC (mg/100 g) dry weight (dw).
Sample
Tannic acid
Resorcinol
1,2-DHB
Chlorogenic acid
Caffeic acid
Vanillin
Acetyl salicylic acid
3,5-DNSA
Salicylic acid
GE
1028.67 ± 1.38
ND
10.57 ± 0.10
19.03 ± 0.28
16.45 ± 0.19
1.43 ± 0.02
34.94 ± 0.76
5.72 ± 0.08
13.53 ± 0.15
GM
1689.40 ± 1.37
ND
14.34 ± 0.11
25.42 ± 0.51
24.20 ± 0.32
2.44 ± 0.03
22.77 ± 0.25
9.15 ± 0.14
27.83 ± 0.38
GW
2284.25 ± 1.84
ND
21.47 ± 0.09
28.42 ± 0.13
23.05 ± 0.10
2.42 ± 0.00
28.07 ± 0.03
9.92 ± 0.07
17.83 ± 0.22
YE
2577.62 ± 1.57
ND
13.88 ± 0.01
10.44 ± 0.01
18.89 ± 0.04
0.70 ± 0.04
11.88 ± 0.37
4.10 ± 0.03
2.78 ± 0.02
YM
3501.16 ± 1.23
ND
13.31 ± 0.00
13.81 ± 0.10
28.79 ± 0.10
2.01 ± 0.08
ND
17.06 ± 0.01
5.07 ± 0.02
YW
2618.90 ± 3.54
14.45 ± 0.18
18.40 ± 0.04
15.03 ± 0.02
26.70 ± 0.03
1.64 ± 0.01
ND
18.31 ± 0.11
2.96 ± 0.01
RE
2559.68 ± 1.19
ND
12.67 ± 0.00
7.99 ± 0.08
21.36 ± 0.06
0.68 ± 0.02
9.94 ± 0.04
6.10 ± 0.02
1.06 ± 0.00
RM
2940.58 ± 1.05
ND
17.92 ± 0.07
13.14 ± 0.00
30.23 ± 0.03
0.55 ± 0.01
ND
18.51 ± 0.09
0.85 ± 0.00
RW
1933.00 ± 3.57
10.42 ± 0.16
21.15 ± 0.26
16.15 ± 0.09
27.47 ± 0.07
1.61 ± 0.09
ND
15.01 ± 0.02
0.50 ± 0.00
DHB = dihydroxy benzene; DNSA = dinitro salicylic acid; G = green pepper; Y = yellow pepper; R = red pepper; E = ethanol; M = methanol; W = water; ND = not detected.
