Effect of Boiling on the Antioxidant Activity of Cayenne Pepper (capsicum Annuum)
Student: Faith Oiboh (Project, 2025)
Department of Biochemistry
Ambrose Alli University, Ekpoma, Edo State
Abstract
Keywords
e.g. boiling
antioxidant
Capsicum annuum
cayenne pepper
heat
bioactive compounds
nutritional value and phytochemicals.
For the full publication, please contact the author directly at: oibohomozele@gmail.com
Filters
Institutions
- Landmark University, Omu-Aran, Kwara State 1
- Lead City University, Ibadan, Oyo State 1
- Lens Polytechnic, offa, Kwara State. 215
- Madonna University, Elele, Rivers State 20
- Madonna University, Okija, Anambra State 2
- Mcpherson University, Seriki Sotayo, Ogun State 1
- Michael and Cecilia Ibru University, Owhrode, Delta State 1
- Michael Okpara University of Agriculture, Umudike 43
- Michael Otedola Col of Primary Educ. Epe, Lagos (affl To University of Ibadan) 8
- Modibbo Adama University, Yola, Adamawa State 15