Table 3.

Antioxidant activities of the colored peppers

	RP	OP	YP	GP	PP
Yield (%)	54.57 ± 1.20a	55.07 ± 0.90a	49.51 ± 0.81b	41.43 ± 0.51d	44.23 ± 0.21c
Total polyphenol (GAE mg/g)	28.32 ± 0.43c	31.87 ± 1.06a	32.17 ± 0.76a	29.59 ± 0.16b	25.06 ± 0.42d
Total flavonoid (CAE mg/g)	8.19 ± 0.33c	8.25 ± 0.18c	7.57 ± 0.41c	24.27 ± 1.28a	22.27 ± 0.85b
DPPH radical scavenging activity IC50 (µg/mL)	158.74 ± 2.26c	148.04 ± 1.73d	131.29 ± 2.24e	176.28 ± 3.04b	217.63 ± 2.48a
ABTS radical scavenging activity IC50 (µg/mL)	802.05 ± 3.30b	727.80 ± 22.47c	639.34 ± 41.17d	737.96 ± 31.71bc	874.05 ± 31.82a
Reducing power	0.52 ± 0.02c	0.58 ± 0.01b	0.62 ± 0.01a	0.46 ± 0.01d	0.35 ± 0.01e

Refer to Table 1

GAE gallic acid equivalent, CAE catechin equivalent

All values are mean ± S.D. Different letters in the same row are significantly different by Duncan’s multiple range test at p < 0.05