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
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- Osun State College of Education, Ila-Orangun(Aff To Ekiti State Uni), Osun State 1
- Osun State College of Education, Ilesa, Osun State. (affl To Univ of Ibadan) 2
- Osun State Polytechnic, Iree, Osun State 467
- Osun State University, Osogbo, Osun State 11
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- PAN-ATLANTIC UNIVERSITY, KM 52 LEKKI-EPE EXPRESSWAY, IBEJU-LEKKI, LAGOS STATE. 14
- Paul University, Awka, Anambra State 2
- Petroleum Training Institute, Effurun, Delta State 1
- Precious Cornerstone University, Ibadan, Oyo State 1
- Prince Abubakar Audu University, Anyigba 30